Ground Beef Chili Recipe

Ground Beef Chili Recipe

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!

Preparation: 30 minutes
Cooking: 2 hours 30 minutes
Total: 3 hours



  • lbground 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


  1. In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined.

  2. Let the beef mixture sit on the counter for 20 minutes.

  3. 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.

  4. 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.

  5. 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.

  6. Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses; bring to a boil.

  7. Reduce the heat to low and simmer, covered, for 2 hours. Skim any excess fat off the surface of the chili.

  8. 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.

  9. 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. 


  • 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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