Homemade Classic Beef Chili

When you’re looking for a substantial meal that can serve a family or stock your freezer for busy nights, this Classic Beef Chili is exactly what you need. Packed with flavor and easy to prepare, it’s an ideal dish for entertaining or meal prepping.

• Cuisine: American
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Servings: 8

Why You’ll Love This Recipe

• Perfect for make-ahead meals and freezes well for up to 3 months.
• The balance of spices creates a deep, savory chili with layers of flavor.
• Flexible ingredients allow for customization based on your preference.
• Feeds a crowd, making it ideal for gatherings or large families.

Ingredients

• 2.5 pounds 85% lean ground beef: Provides a hearty base with some fat content for flavor. Leaner cuts could lead to drier chili.
• 2 teaspoons salt: Essential for seasoning, helping to bring out the flavors.
• ¾ teaspoon baking soda: Used to tenderize the beef, ensuring a softer texture.
• 2 tablespoons vegetable oil: For sautéing the vegetables, use any neutral oil like canola as a substitute.
• 1 large yellow onion (or 2 small), minced: Offers sweetness and depth; it forms the flavor base.
• 4 cloves garlic, minced: Adds a pungent depth; you can use 1 teaspoon garlic powder if fresh is unavailable.
• 1 red bell pepper, minced: Contributes sweetness and color, easily substituted with green bell pepper for a different flavor profile.
• 2 tablespoons ancho chile powder: Provides a smoky richness; regular chili powder works if needed.
• 1 tablespoon chipotle chile powder: Adds heat and smokiness; adjust based on your heat preference.
• 1 tablespoon ground cumin: Adds a warm, earthy flavor that complements the chili spices.
• 1 teaspoon dried oregano: Adds herbal notes, use Mexican oregano if available for authenticity.
• ½ teaspoon ground coriander: Offers a slight citrusy flavor that rounds out the spices.
• 1 teaspoon smoked paprika: Enhances the smokiness; regular paprika can be substituted.
• ¼ teaspoon cinnamon (optional, for a sweeter chili): Adds warmth and depth; can be omitted if undesired.
• 2 tablespoons cornmeal: Thickens the chili, giving it body and texture.
• 3 cups beef broth: Adds moisture and depth of flavor; vegetable broth can be used for a lighter alternative.
• 1 (28 oz) can crushed tomatoes: Forms the base of the chili, contributing acidity and richness.
• ¼ cup tomato paste: Intensifies the tomato flavor, adding a concentrated depth.
• 1 tablespoon molasses, such as Grandma’s Original (optional, for a sweeter chili): Offers sweetness and richness, maple syrup can be a substitute.
• 1 tablespoon fresh lime juice, from 1 lime: Brightens and balances flavors at the end.
• Cilantro, lime wedges, sour cream, cheese, scallions: Optional garnishes to finish and personalize your chili.

How to Make It

Step 1: Prepare the Beef

In a large bowl, mix ground beef with salt, baking soda, and 1 tablespoon of water. Use your hands to ensure an even mix. Let it sit for 20 minutes to tenderize the meat. This resting period is crucial for achieving a melt-in-your-mouth texture.

Step 2: Sauté the Aromatics

In a large pot, heat vegetable oil over medium heat. Add minced onion, garlic, and red bell pepper, stirring frequently until soft, about 4 to 6 minutes. This step is key to building a flavorful base for the chili.

Step 3: Brown the Beef

Increase the heat to high and add the beef to the pot. Break it into small pieces as it cooks. Browning takes about 10 to 12 minutes. Don’t drain the liquid; it will contribute to the overall flavor. The goal here is a well-browned meat as it intensifies the chili’s taste.

Step 4: Add Spices

Stir in ancho and chipotle powders, cumin, oregano, coriander, smoked paprika, and optional cinnamon. Cook for 1 to 2 minutes until the spices are fragrant. This brief cook time ensures the spices bloom, releasing their full aroma and flavor.

Step 5: Incorporate Liquids and Simmer

Mix in cornmeal, beef broth, crushed tomatoes, tomato paste, and optional molasses. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours to meld flavors. This low and slow cook time allows the spices to infuse thoroughly.

Step 6: Finish the Chili

Skim excess fat from the surface, though some can be left for flavor. Stir in lime juice, then taste and adjust seasoning as desired. If a thinner consistency is preferred, add water. To thicken, simmer uncovered until desired consistency is reached.

Recipe FAQs

Can I use a different type of meat?

Yes, ground turkey or chicken can be used, but the flavor profile will change slightly. Consider adding extra spices to maintain richness.

Is there a substitute for cornmeal?

Yes, masa harina or breadcrumbs can be used, though they may alter the texture slightly.

How can I make the chili spicier?

Add more chipotle powder or a diced jalapeño along with the other spices to increase the heat level.