Classic Beef Chili

When the weather turns chilly and you’re craving something warm and comforting, there’s nothing better than a big bowl of hearty beef chili.

With smoky spices, tender beef, and a touch of sweetness, this recipe is the ultimate cozy meal for any occasion.

Whether you’re feeding a crowd, prepping meals for the week, or just looking for a comforting dish to enjoy, this chili is the answer.

Plus, it freezes beautifully—so you can enjoy the deliciousness even when you’re short on time!

For Classic Beef Chili

Ground Beef – 85% lean ground beef is ideal for a nice balance of flavor and texture. You can use leaner or fattier cuts based on your preference.
Salt – Adds seasoning and helps tenderize the meat.
Baking Soda – This will help tenderize the beef as it sits.
Vegetable Oil – Used for sautéing the onions, garlic, and pepper to create the base for the chili.
Yellow Onion – Adds a sweet, savory flavor to the chili base.
Garlic – Fresh garlic provides depth of flavor and richness.
Red Bell Pepper – Adds sweetness and a slight crunch to the chili.
Ancho Chili Powder – Gives a smoky and mild heat to the dish.
Chipotle Chili Powder – Adds smokiness and more heat to balance out the chili flavor.
Ground Cumin – A key spice for a warm, earthy flavor.
Dried Oregano – Adds a bit of herbal depth and balances the chili.
Ground Coriander – Provides a citrusy note to brighten the flavor.
Smoked Paprika – Adds a rich, smoky flavor that deepens the chili’s taste.
Cinnamon – Optional, but it brings a subtle sweetness that complements the savory flavors.
Cornmeal – Helps thicken the chili and adds texture.
Beef Broth – The base liquid for the chili, adding richness and flavor.
Crushed Tomatoes – Gives the chili its tomato base and thickness.
Tomato Paste – Intensifies the tomato flavor and adds richness.
Molasses – Optional, for a touch of sweetness to balance the spices.
Fresh Lime Juice – Adds a burst of brightness to balance the richness of the chili.

Classic Beef Chili

Craving a meal that’s rich, hearty, and full of flavor? This Classic Beef Chili is the ultimate comfort food, packed with smoky spices and tender beef.

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Course: Main Dish

Cuisine: American, Tex-Mex

Keyword: Classic Beef Chili

Prep Time: 30

Cook Time: 2 30

Total Time: 3

Servings:

Notes

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 chili powder
1 tablespoon chipotle chili 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 (optional, for a sweeter chili)
1 tablespoon fresh lime juice (from 1 lime)

For Serving (Optional):

Cilantro
Lime wedges
Sour cream
Cheese
Scallions

Instructions:

Here's a clean and structured recipe card format for your chili recipe:

1. Prepare the Beef:

In a large bowl, combine:
- Ground beef
- Salt
- Baking soda
- 1 tablespoon of water
Mix with hands until evenly combined.
Let sit at room temperature for 20 minutes.

2. Cook Vegetables:

Heat oil in a large pot over medium heat.
Add:
- Onions
- Garlic
- Red bell pepper
Cook, stirring frequently, for 4-6 minutes until softened.

3. Brown the Beef:

Add the beef mixture to the pot and increase heat to high.
Stir occasionally with a wooden spoon to break the meat into ¼-inch pieces.
Cook until browned, about 10-12 minutes.
Note: Do not drain the liquid; you will skim off the fat later.

4. Add Spices:

Stir in:
- Ancho chili powder
- Chipotle chili powder
- Cumin
- Oregano
- Coriander
- Smoked paprika
- Cinnamon (optional)
Cook for 1-2 minutes, stirring constantly, until fragrant.

5. Simmer the Chili:

Stir in:
- Cornmeal
- Beef broth
- Crushed tomatoes
- Tomato paste
- Molasses (optional)
Bring to a boil, then reduce heat to low.
Cover and let simmer for 2 hours.

6. Finish the Chili:

Skim off any excess fat.
Stir in lime juice.
Adjust seasoning as needed.
For a thinner chili, add water. For a thicker chili, continue simmering uncovered.

Make-Ahead Tip:

Cool chili slightly, then refrigerate uncovered until cold.
Once cooled, cover and refrigerate for up to 3 days.

Freezing Instructions:

Freeze for up to 3 months.
To reheat, defrost in refrigerator overnight and heat on stovetop over medium heat until hot.

Nutrition

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Can I use a different type of meat?

If you’re not a fan of beef, feel free to swap it out for ground turkey or chicken. These options will make the chili a bit leaner, though you may want to adjust the seasoning since turkey and chicken are milder than beef. You can also use a mixture of both for a tasty twist!

How can I make the chili spicier?

To turn up the heat, toss in some chopped fresh jalapeños, a pinch of cayenne pepper, or even a spoonful of your favorite hot sauce. For an extra smoky kick, add a diced chipotle pepper. Play around with the heat until it suits your taste!

Can I make this chili ahead of time?

Definitely! This chili actually tastes even better the next day once all the flavors have had time to meld. Just store it in the fridge for up to 3 days and reheat when you’re ready to serve. It’s a perfect meal prep dish!

How can I thicken the chili if it’s too watery?

If your chili is too thin, let it simmer uncovered to allow excess liquid to evaporate. Alternatively, you can stir in a bit of cornmeal or masa harina to thicken it up while adding a touch of texture. Want to go the veggie route? Add some mashed beans for extra thickness!

Can I make this chili in a slow cooker?

For sure! After browning the meat and sautéing the veggies, transfer everything to the slow cooker. Add the rest of the ingredients, then cook on low for 4-6 hours or high for 2-3 hours. It’s a hassle-free way to let the flavors develop without hovering over the stove.