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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Does salt affect anything but the taste? You’ve sold me on the need for baking soda to ensure moist hamburger, but I have to reduce total sodium given hubby’s heart condition. We’ve gotten used to the taste of un- or under-salted food and guests know to add their own salt.
Hi, the salt won’t impact anything other than the taste so feel free to reduce as needed. 🙂
Excellent. This is our new favorite chili. Perfect consistency and flavor. Thank you.
Does it really need to cook for 2 hours? Thanks. Most other recipes seem to be ready in an hour or less unless using dried beans.
Hi Justin, While technically, the chili will be cooked before two hours time, simmering it, low and slow helps to thicken the texture and deepen the flavors, so for the best results, I’d recommend sticking with that.
I really like this chili no matter what name you put on it 😉.
Love to hear from folks that screwed with the recipe by adding beans. I’m thinking of Pinto Beans myself. I going to rinse the beans and add one can the first time around, and then add another if I think I’d prefer it that way. I’m going to start by putting the beans in for in for the last half an hour and see if that’s enough.
Sure would like to hear some advice in advance…
Hi Michael, I think that pinto beans are a great option for chili. You actually can put them in just for the last few minutes of cooking time so they get heated through. Hope that helps!
We’re Texans and love your chili! Try this! It is so well flavored without being hot. The hint of cinnamon and molasses balance out the spice. ❤️ Thank you for another great recipe!
Oh no. I don’t have molasses. Should I run out and get it or is their a sub?
Hi Amy, It’s totally fine to leave it out. If you’d like a little sweetness, a pinch or two of sugar will work.
I always substitute light brown sugar for the molasses. I don’t like the strong flavor of molasses, but the thing that makes brown sugar brown IS molasses. So I get the subtle sweetness without being overpowering (for my palate.) Try some brown sugar!
Hi Jenn! This is one of my very favorite chili recipes – it is delicious! This weekend, I will be making it for a group of hungry college kids and want to double the recipe. How will that change the cooking time? Thanks so much – I just LOVE your blog and both of your cookbooks!
So glad you enjoy it, Jill! I think the cook time should be about the same, maybe 15 to 20 min longer. I would just cook it til the consistency looks right and the meat is nice and tender.
One of my winter ‘go to’ recipes- my guys love it. Two are allergic to beans so when I first tried it and they loved it, well, there just isn’t a better feeling. Thanks so much Jen. You always come through!
Hi Jenn,
I’ve always used a chili mix before, but never again. This was yummy, just the perfect balance of spices. I usually like things on the very spicy side, but I followed your recipe exactly. Delish as is.
My friends that I shared some with now want the recipe, even my friend that doesn’t cook.
Thanks again for another superb recipe.
Outstanding recipe, as always, Jenn. Like many other followers, I added beans and upped the spice level, but that’s just about personal preferences. In my opinion, the ancho and chipotle chili powders, and the cumin, are essential. My new go-to chili recipe. Thanks for a keeper.
I should have known that this recipe would be just plain awful: who puts chili over rice (gross)
uses vegetable oil, cinnamon, no beans?? I had to keep adding more chili powder and other spices..it is bland..I added kidney beans to try to salvage it.
I’ve been making and eating chili this way for 25 years: no beans and served over rice. I like to kick up the heat and top it with some sour cream. The rice and sour cream both temper the heat. I haven’t made this specific recipe yet but I prefer this style. Different strokes. Bon Apetit!
Gail..
what a way with words. You come across as so angry.
BTW, depending on where in the U.S. you live, it is not uncommon for chili to be served over rice. I don’t care for it, but it is popular in various regions.
But back to the chili, perhaps you missed a step or your chili powder wasn’t fresh.
This is very, very good chili!
Maybe try it again….good luck.
Lisa
Gail,
For those with ulcerative colitis, and perhaps other medical issues, beans are a GI nightmare!! We loved finding a recipe without beans and complex flavorings.
As with any recipe, tweak it to your liking.
Good grief Gail. If you want beans in your chili, then add them. If you don’t want it served over rice, then don’t serve it over rice. If you knew this recipe was so “awful” why did you make it? My guess is that you just wanted something to complain about.
Very adaptable chili. And the tenderizing method was a game changing tip!