The Ultimate Chili Recipe
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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.
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!”
Chili Recipe Ingredients
- 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.
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.
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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.
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
- 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.
- 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.)
- 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.
- 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.
- 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.
- Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
- 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
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- 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.
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Comments
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Yet another winner. Very different from any of the other chili recipes I’ve tried throughout the years but wonderful in its own right. Interestingly enough when I started the two hour simmer I would sample it and it was very spicy to me. However, by the end of the simmer, the flavors had mellowed and it was perfect. So many complex flavors. More flavor than heat; which I prefer bc I’m super sensitive to spicy stuff. Whenever I need the best recipe I just come here. All the work is done. And everything is easy to make!
I love this recipe. I love how simple and versatile it is. I’ve tried it several ways including as written. As written it’s interesting & unique but not classic. And not for everyone. Also very spicy. I ended up tweaking it by adding more garlic decreasing the chili powder to one tbs of each. It’s worth it to get the ancho, I can’t find it easily and have subbed reg chili powder but I can totally taste the difference. Now I stock up when I see it. I leave out the molasses and cinnamon and add one can of black and kidney beans toward the end of simmering and it’s the perfect chili for us! With or without the lime. I threw out my old recipe I used for years. Oh! I’ve also used water and chicken broth in lieu of the beef when I don’t have any. You can’t go wrong.
Thanks for another keeper! I’m sure I’ll be passing this one down to my girls someday. 🙂
I made this chili tonight for the first time. It was superb—absolutely restaurant-worthy! I only had 1/2 pound of ground beef on hand, so I used that and added a large can of red kidney beans. Also had no beef broth, so I substituted vegetable broth instead. The blend of flavors and seasonings was delicious, and my wife and I loved the hint of smokiness from the smoked paprika. This will now be my go-to chili recipe!
I’m making this chili and have many many times, my favorite. However, today I opened a can of crushed tomatoes fire roasted and hesitated because I’m making it for guests tomorrow and luckily found regular crushed tomatoes in my pantry. Out of curiosity, do you think the fire roasted would have affected the taste? And thank you for what you do, you’ve been my go to for years. Thanks Jen!
Hi Glenna, so glad you like it! Fire roasted tomatoes would have just added a slightly smoky flavor to the chili.
Wow, I didn’t think that adding the baking soda to the beef would make that much of a difference by it certainly did! Thank you again, Jenn – another fabulous recipe to add to my growing list from your amazing website!
Can I substitute Impossible Ground Beef (not using the baking soda)?
Hi Karen, I’ve never worked with impossible ground beef so I can’t say for sure – I’m sorry! If you do try it, I’d love to hear how it turns out!
This is a great recipe! I have tended to favor chicken or turkey chilis for the very reason that ground beef can get so dried out (and I love your White Chili). The simple countertop tenderizing prep really works. Delicious and flavorful, but not too spicy. I did add a can of Bush’s mixed pinto/kidney beans, and we served with cheddar, sour cream and chopped scallions toppings. We also made a package of the Red Lobster Cheddar Bay Biscuits, and they were the perfect complement. Will definitely make again.
Did you add beans and liquid or were they drained first?
Hi Kym, just in case she doesn’t see your comment, I’d suggest draining and rinsing the beans. Hope you enjoy!
I made this chili this week and everyone loved it. It has all the same ingredients we’ve always used to make chili, but in all different amounts. Yours is the BEST. Thank you.
Hi Jenn. I’m going to try this chili this week. I couldn’t find chipotle chili powder in my store and didn’t have time to chase it up. Can I use one of those chipotle peppers in adobo (chopped up) instead for the smokiness? Thanks for your help.
Sure, Lori, that should be fine. Enjoy!
I’ve made this several times, follow the recipe exactly. I freeze the leftovers for future chili dogs. I pour the cooled chili into a cupcake pan and then put the pan in the freezer. The next day I dip the bottom of the pan in hot water to release the chili. I seal each “chili puck” into a small bag using my seal -a – meal & toss them back into the freezer. Each chili puck is perfect for 2-3 hot dogs. We are empty nesters & this is a great way to utilize a pot of chili. My husband thinks I’m a genius. Thanks Jenn for the great recipe.
What a great idea! Thanks for sharing!
I think you are a genius too! What a great idea, thanks for sharing!
Barbara…
what a great idea!!!
Thanks for sharing!!!😊
Lisa