Best Beef Chili Recipe
 Classic Beef Chili This hearty, flavor-packed chili is my go-to for any occasion. It’s perfect for meal prep, feeds a crowd, and freezes like a dream—so go ahead and make extra! Ingredients 2.5 pounds 85% lean ground beef 2 teaspoons salt ¾ teaspoon baking soda 2 tablespoons vegetable oil 1 large yellow onion (or 2 small), minced 4 cloves garlic, minced 1 red bell pepper, minced 2 tablespoons ancho chile powder 1 tablespoon chipotle chile powder 1 tablespoon ground cumin 1 teaspoon dried oregano ½ teaspoon ground coriander 1 teaspoon smoked paprika ¼ teaspoon cinnamon (optional, for a sweeter chili) 2 tablespoons cornmeal 3 cups beef broth 1 (28 oz) can crushed tomatoes ¼ cup tomato paste 1 tablespoon molasses, such as Grandma's Original (optional, for a sweeter chili) 1 tablespoon fresh lime juice, from 1 lime 2.5 pounds 85% lean ground beef 2 teaspoons salt ¾ teaspoon baking soda 2 tablespoons vegetable oil 1 large yellow onion (or 2 small), minced 4 cloves garlic, minced 1 red bell pepper, minced 2 tablespoons ancho chile powder 1 tablespoon chipotle chile powder 1 tablespoon ground cumin 1 teaspoon dried oregano ½ teaspoon ground coriander 1 teaspoon smoked paprika ¼ teaspoon cinnamon (optional, for a sweeter chili) 2 tablespoons cornmeal 3 cups beef broth 1 (28 oz) can crushed tomatoes ¼ cup tomato paste 1 tablespoon molasses, such as Grandma's Original (optional, for a sweeter chili) 1 tablespoon fresh lime juice, from 1 lime For Serving (optional) Cilantro, lime wedges, sour cream, cheese, scallions Cilantro, lime wedges, sour cream, cheese, scallions 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, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch 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, you can add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached. Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot. 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 wooden spoon to break the meat into ¼-inch 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, you can add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached. Make Ahead: Cool slightly, and then refrigerate uncovered until cold. Cover and refrigerate for up to 3 days. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot. Nutrition Information Powered by Per serving (6 servings) Calories: 655 Fat: 44 g Saturated fat: 15 g Carbohydrates: 28 g Sugar: 15 g Fiber: 5 g Protein: 39 g Sodium: 1711 mg Cholesterol: 134 mg Per serving (6 servings) Calories: 655 Fat: 44 g Saturated fat: 15 g Carbohydrates: 28 g Sugar: 15 g Fiber: 5 g Protein: 39 g Sodium: 1711 mg Cholesterol: 134 mg