Name: Ground Beef Chili Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Yield: 6
Ingredients: 2.5 pounds 85% lean ground beef; 2 tsp salt; ¾ tsp Baking Soda; 2 tbsp Vegetable Oil; 1 large yellow onion; 4 cloves garlic; 1 red bell pepper; 2 tbsp ancho chili powder; 1 tbsp chipotle chili powder; 1 tbsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground coriander; 1 tsp smoked paprika; 1/4 tsp cinnamon (optional); 2 tbsp cornmeal; 3 cups beef broth; 1 can crushed tomatoes; 1/4 cup tomato paste; 1 tbsp molasses; 1 tbsp fresh lime juice; for serving; Scallions; cilantro; lime wedges; sour cream; cheese

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

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.
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!

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.