The Ultimate Chili Recipe

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Prepping for game day or seeking warmth on a cool day? Give my chili recipe a whirl—it’s everything a classic beef chili should be and more.

Chili in bowl with beer and tortilla chips.

This chili recipe is my tried-and-true favorite—the best classic ground beef chili in my book. Hearty and packed with deep flavors, it has just the right amount of spicy kick to warm you up on a chilly day. Whether you pair it with fluffy cornbread, serve it over cilantro lime rice, scoop it up with crunchy tortilla chips, or spoon it over baked potatoes, this chili always hits the spot. It’s perfect for game days, casual gatherings, or simply when you need a cozy meal. Plus, it freezes beautifully, so go ahead and make a double batch!

“We’re Texans and love your chili! It is so well flavored without being hot…Thank you for another great recipe!”

Mimi

Chili Recipe Ingredients

Chili ingredients including beef broth, molasses, and a lime.

  • Ground Beef: Provides the hearty meaty base for the chili. Opt for 85% lean; the fat enriches the meat, enhancing the dish’s overall flavor and texture. And don’t stress about the fat—post-cooking, it’s easy to skim off any excess. If you’d like to use ground turkey as an alternative, I suggest this turkey recipe.
  • Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent. Also accelerates browning, resulting in a more flavorful, tender chili.
  • Onion, Garlic, Red Bell Pepper: Forms the aromatic base of the chili.
  • Spices and Herbs (ancho chile powder, chipotle chile powder, ground cumin, oregano, ground coriander, smoked paprika, cinnamon): Gives the chili its distinctive flavor and heat.
  • Cornmeal: Acts as a thickening agent.
  • Beef Broth: Provides liquid and enhances the beefy flavor of the chili.
  • Crushed Tomatoes and Tomato Paste: Adds a rich tomato flavor and contributes to the chili’s thick texture.
  • Molasses: Offers a touch of sweetness to balance the heat and spices.
  • Lime Juice: Adds a hint of acidity and brightness to the chili’s flavor profile.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Begin by combining the ground beef, salt, baking soda, and water in a large bowl. Using your hands, mix until evenly combined. Let the beef mixture sit for 20 minutes. The baking soda raises the pH of the meat, helping to lock in moisture and accelerate browning.

Meanwhile, chop the veggies. I use a food processor to speed this up, but it’s fine to chop by hand too.

In a large pot over medium heat, heat the oil and add the onions, garlic, and red pepper. Cook, stirring frequently, until softened, 4 to 6 minutes.

Add the beef and increase the heat to high. Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes.

The beef will release a lot of fat and liquid — do not drain it; you’ll skim the fat off at the end. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using).

Cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant. Add the cornmeal, beef broth, crushed tomatoes, tomato paste, and molasses (if using).

Bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours. Skim any excess fat off of the surface of the chili — there will be quite a bit.

Stir in the lime juice, then taste and adjust seasoning, if necessary. Serve homemade chili with accompaniments, such as sour cream, shredded Cheddar cheese, scallions, corn, avocado, or whatever you like.

Chili in bowl with beer and tortilla chips.

Frequently Asked Questions

Can I add beans to this chili?

Yes, you can absolutely add beans to your chili if you like them. Common choices are kidney beans, pinto beans, or black beans. Simply rinse and drain canned beans before adding them to the chili during the last half hour of cooking. Beans not only add a hearty texture but also increase the fiber content of your chili, making it even more filling and nutritious.

How spicy is this chili?

This recipe has a medium spice level. You can easily adjust the spiciness of the chili to suit your preference. If you like it milder, reduce the amount of chipotle chili powder. To make it spicier, add cayenne pepper or add hot sauce to taste.

Can chili be made ahead of time?

Absolutely! Chili actually tastes better the next day as the flavors have had time to meld. You can make a big batch, store it in the refrigerator for up to 3 days, and reheat it when you’re ready to enjoy.

Can chili be frozen?

Yes, chili freezes beautifully. Store it in an airtight container in the freezer for up to 3 months. Before serving, defrost it in the fridge overnight.

You May Also Like

Video Tutorial

The Ultimate Chili Recipe

Prepping for game day or seeking warmth on a cool day? Give my chili recipe a whirl—it’s everything a classic beef chili should be and more.

Servings: 6
Prep Time: 30 Minutes
Cook Time: 2 Hours 30 Minutes
Total Time: 3 Hours

Ingredients

  • 2.5 pounds 85% lean ground beef
  • 2 teaspoons salt
  • ¾ teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 1 large yellow onion (or 2 small), minced
  • 4 cloves garlic, minced
  • 1 red bell pepper, minced
  • 2 tablespoons ancho chile powder
  • 1 tablespoon chipotle chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cinnamon (optional, for a sweeter chili)
  • 2 tablespoons cornmeal
  • 3 cups beef broth
  • 1 (28 oz) can crushed tomatoes
  • ¼ cup tomato paste
  • 1 tablespoon molasses, such as Grandma's Original (optional, for a sweeter chili)
  • 1 tablespoon fresh lime juice, from 1 lime

For Serving (optional)

  • Cilantro, lime wedges, sour cream, cheese, scallions

Instructions

  1. In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined. Let the beef mixture sit on the counter for 20 minutes.
  2. In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, until the beef is browned, 10 to 12 minutes. (The beef will release a lot of liquid -- do not drain it; you'll skim the fat off at the end.)
  3. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using); cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
  4. Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses (if using); bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours.
  5. Skim any excess fat off the surface of the chili. (There will be quite a bit; don't worry about getting all of it, as it adds flavor.) Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, you can add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached.
  6. Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
  7. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 655
  • Fat: 44 g
  • Saturated fat: 15 g
  • Carbohydrates: 28 g
  • Sugar: 15 g
  • Fiber: 5 g
  • Protein: 39 g
  • Sodium: 1711 mg
  • Cholesterol: 134 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • This chili is delicious! The meat definitely melts in your mouth and the flavor is amazing. There is definitely a kick to it so I will be attempting to tone down the spice next time I make it but overall this is the best homemade chili recipe I have ever found.

    • — Luci Zimmerman
    • Reply
  • By far best chili recipe that I have made! The spices are just right.

    • — Catherine France
    • Reply
  • First time I’ve heard of the baking soda trick but it worked perfectly. Grandkids loved it. I added beans at the end to stretch it out a bit.

  • I’m a former personal chef. I grew up in my family ‘s restaurant. Yet, I have spent more years than I care to admit looking for “the best” chili recipe. My search is finally over. I make this as-is but also I’ve adapted the recipe for the bean-loving members in the family by doing 1 lb ground beef with 2 cans of whatever canned beans I have on hand (adding these toward the end of the cook time since we don’t like overly-mushy beans). This recipe is flawless. Freezes beautifully (on the rare chance we have any leftover). I refer everyone to your site for delicious, fool proof recipes. Now onto making enchiladas …

  • This is my family’s favorite chili! I’ve done it with the tenderizing step and without… either way it turns out amazing. It’s not just heat, there’s depth of flavor, which we appreciate. I highly recommend this one 🙂

  • This is a delicious chili, with just the right amount of spice. Don’t skip the step of tenderizing the ground beef, because the beef does remain very moist after the long simmer. Made this when some friends came over for a covid-safe lunch around the fire pit. Served it with Jenn’s cornbread muffins and both were a hit.

  • Our family has always enjoyed chili unfortunately I haven’t always come through! This chili recipe is the BEST – easy and so flavorful. This is a keeper- the only chili recipe for us! Thanks Jenn!

  • Delicious, thank you for a wonderful recipe! This chili has such great flavor and is one of my top go-to winter recipes. We especially like to serve it with Jenn’s cornbread muffins.

  • This is so tasty. The hints you provide about keeping the ground beef tender are very useful!

  • Yummy! This recipe along with the White Chicken Chili recipe were crowd pleasers at a recent friend’s gathering.
    I wanted something I could make ahead to allow me to socialize with my guests and not stress to get it on the table- these two recipes fit the bill. I was a bit nervous since one of my guests hosts an annual Chili party… could I compete with her recipe?? This OUAC Ground Beef Chili was flavorful and delicious!! Thank you!!

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.