Classic Beef Chili
A hearty, flavor-packed chili that's great for meal prep, feeds a crowd, and freezes well.
Ingredients
- 85% lean ground beef
- salt
- baking soda
- vegetable oil
- yellow onion
- garlic
- red bell pepper
- ancho chile powder
- chipotle chile powder
- ground cumin
- dried oregano
- ground coriander
- smoked paprika
- cinnamon
- cornmeal
- beef broth
- crushed tomatoes
- tomato paste
- molasses
- fresh lime juice
- cilantro
Method
- 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, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with a wooden spoon to break the meat into 1/4-inch (6-mm) pieces, until the beef is browned, 10 to 12 minutes. The beef will release a lot of liquid—do not drain it; you'll skim the fat off at the end.
- Add the ancho chile powder, chipotle chile powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using); cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
- Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses (if using); 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. There will be quite a bit; don't worry about getting all of it, as it adds flavor. Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, add a bit of water. To thicken, continue simmering, uncovered, until desired consistency is reached.