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.
The Ultimate Chili Recipe
Ground beef, tomatoes, and a medley of spices make a deeply flavorful chili. Jennifer Segal
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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!

Chili Recipe Ingredients

(Jennifer Segal)
Jennifer Segal
  • 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.

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.
(Jennifer Segal)
Jennifer Segal

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.

(Jennifer Segal)
Jennifer Segal

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

(Jennifer Segal)
Jennifer Segal
(Jennifer Segal)
Jennifer Segal

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.

(Jennifer Segal)
Jennifer Segal
(Jennifer Segal)
Jennifer Segal

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.

(Jennifer Segal)
Jennifer Segal

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).

(Jennifer Segal)
Jennifer Segal

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).

(Jennifer Segal)
Jennifer Segal
(Jennifer Segal)
Jennifer Segal

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.

(Jennifer Segal)
Jennifer Segal
(Jennifer Segal)
Jennifer Segal
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.

The Ultimate Chili Recipe

Serves 6

Prep Time: 30 Minutes

Cook Time: 2 Hours 30 Minutes

Total Time: 3 Hours
  • 2.5 pounds 85 percent lean ground beef
  • 2 teaspoons salt
  • 3/4 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
  • 1/2 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon (optional, for a sweeter chili)
  • 2 tablespoons cornmeal
  • 3 cups beef broth
  • 1 (28 ounce) can crushed tomatoes
  • 1/4 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
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 1/4-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.

Nutrition Information

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

Nutritional Data Disclaimer
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Jennifer Segal
Jennifer Segal
Author
Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
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