Description

This Classic Beef Chili recipe combines rich, hearty ground beef with a blend of smoky and spicy seasonings, simmered slowly to develop deep flavors. Perfect for a comforting meal, it features a complex mix of ancho and chipotle chile powders, cumin, and a hint of cinnamon and molasses for subtle sweetness, balanced with fresh lime juice at the end. Served with traditional toppings like cilantro, lime wedges, sour cream, cheese, and scallions, this chili is a satisfying and delicious dish for family gatherings or chilly evenings.

Ingredients

Meat Mixture

2½ pounds 85% lean ground beef
2 teaspoons salt
¾ teaspoon baking soda
1 tablespoon water

Vegetables & Aromatics

2 tablespoons vegetable oil
1 large yellow onion (or 2 small), minced
4 cloves garlic, minced
1 red bell pepper, minced

Spices

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)

Others

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

Cilantro
Lime wedges
Sour cream
Cheese
Scallions

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Instructions

Prepare the beef mixture: In a large bowl, combine the ground beef, salt, baking soda, and 1 tablespoon of water. Mix thoroughly with your hands until evenly combined. Let this mixture sit at room temperature for 20 minutes to allow it to tenderize and develop a better texture.
Sauté vegetables: Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the minced onions, garlic, and red bell pepper. Cook, stirring frequently, until these soften, about 4 to 6 minutes, building a flavorful base for the chili.
Brown the beef: Add the beef mixture to the pot and increase the heat to high. Stir with a wooden spoon, breaking the meat into small ¼-inch pieces as it cooks. Continue browning the beef for 10 to 12 minutes. Do not drain any liquid released, as it will add flavor; fat will be skimmed later.
Add spices: Stir in the ancho chile powder, chipotle chile powder, ground cumin, dried oregano, ground coriander, smoked paprika, and cinnamon if using. Cook for 1 to 2 minutes while stirring frequently until the mixture is fragrant and well combined, infusing the chili with rich smoky and spicy notes.
Add liquids and simmer: Mix in the cornmeal, beef broth, crushed tomatoes, tomato paste, and molasses if using. Bring the chili to a boil, then reduce the heat to low and cover the pot. Let the chili simmer gently for 2 hours to develop a deep, rich flavor and thick texture.
Finish and adjust seasoning: After simmering, skim off excess fat from the surface of the chili, leaving some for flavor. Stir in the fresh lime juice. Taste and adjust seasoning with additional salt or spices as needed. If the chili is too thin, continue simmering uncovered until it thickens to your desired consistency. If too thick, add a little water to loosen it.
Serve: Ladle the chili into bowls and serve with cilantro, lime wedges, sour cream, cheese, and scallions as toppings according to preference.

Notes

Letting the beef sit with baking soda helps tenderize the meat and improve texture.
Do not drain the liquid from the browned beef, as it adds flavor to the chili.
The optional cinnamon and molasses add a subtle sweetness that balances the heat from the chiles.
Simmering for 2 hours allows the flavors to develop fully and for the chili to thicken.
Adjust the chili’s consistency at the end by adding water or simmering uncovered.
Use fresh lime juice at the end to brighten the dish and add a fresh contrast.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American