
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!
Serves:
Ingredients
- 2½lbground beef,85% lean
- 2tspsalt
- ¾tspbaking soda
- 2tbspvegetable oil
- 1large yellow onion,minced
- 4garlic cloves,minced
- 1red bell pepper,minced
- 2tbspancho chili powder
- 1tbspchipotle chili powder
- 1tbspground cumin
- 1tspdried oregano
- ½tspground coriander
- 1tspsmoked paprika
- ¼tspcinnamon,optional
- 2tbspcornmeal
- 3cupsbeef broth
- 28ozcrushed tomatoes,(1 can)
- ¼cuptomato paste
- 1tbspmolasses
- 1tbsplime juice,fresh
For Serving:
- scallions
- cilantro
- lime wedges
- sour cream
- cheese
Instructions
-
In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined.
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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.
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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.
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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.
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Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses; bring to a boil.
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Reduce the heat to low and simmer, covered, for 2 hours. Skim any excess fat off the surface of the chili.
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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.
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Serve warm, and enjoy!
Recipe Notes
- 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. 
Nutrition
- Calories:Â 651.31kcal
- Fat:Â 44.08g
- Saturated Fat:Â 14.89g
- Trans Fat:Â 2.27g
- Monounsaturated Fat:Â 20.53g
- Polyunsaturated Fat:Â 2.40g
- Carbohydrates:Â 26.79g
- Fiber:Â 6.19g
- Sugar:Â 12.99g
- Protein:Â 39.28g
- Cholesterol:Â 134.19mg
- Sodium:Â 1239.95mg
- Calcium:Â 145.65mg
- Potassium:Â 1522.16mg
- Iron:Â 8.20mg
- Vitamin A: 149.61µg
- Vitamin C:Â 47.17mg
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