How To Make Ground Beef Chili
Hearty ground beef, two types of chili powder, and tender vegetables makes up this sweet-spicy and fully loaded ground beef chili meal!
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, for 4 to 6 minutes, until softened.
Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, for 10 to 12 minutes, until the beef is browned.
Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon; cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses; 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.
Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached.
Serve warm, and enjoy!
- Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
- Freezer-Friendly: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
- Calories: 651.31kcal
- Fat: 44.08g
- Saturated Fat: 14.89g
- Trans Fat: 2.27g
- Monounsaturated Fat: 20.53g
- Polyunsaturated Fat: 2.40g
- Carbohydrates: 26.79g
- Fiber: 6.19g
- Sugar: 12.99g
- Protein: 39.28g
- Cholesterol: 134.19mg
- Sodium: 1239.95mg
- Calcium: 145.65mg
- Potassium: 1522.16mg
- Iron: 8.20mg
- Vitamin A: 149.61µg
- Vitamin C: 47.17mg
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