Classic Beef Chili Recipe

Classic Beef Chili Recipe

Introduction: A bowl of classic beef chili is the ultimate comfort food, perfect for game day or a chilly evening.

This hearty dish is packed with ground beef, aromatic vegetables, and a perfect blend of spices that create a deep and rich flavor.

Whether you enjoy it with cornbread, serve it over rice, or spoon it over baked potatoes, this chili is guaranteed to satisfy.

It also freezes beautifully, making it a perfect make-ahead meal for busy nights.

Ingredients:

For the Chili:

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 (optional, for a sweeter chili)

1 tablespoon fresh lime juice (from 1 lime)

For Serving (optional):

Sour cream

Shredded cheddar cheese

Scallions

Tortilla chips or cornbread

Instructions:

Prepare the Beef:

In a large bowl, combine the ground beef, salt, baking soda, and 1 tablespoon of water. Mix using your hands until evenly combined. Let the beef mixture sit for 20 minutes. This step helps lock in moisture and enhance the tenderness of the beef.

Cook the Vegetables:

In a large pot, heat the vegetable oil over medium heat. Add the minced onion, garlic, and red bell pepper. Cook, stirring frequently, for 4-6 minutes, until the vegetables are softened and fragrant.

Brown the Beef:

Increase the heat to high and add the beef mixture to the pot with the vegetables. Use a wooden spoon to break up the meat into small pieces as it browns. Cook for 10-12 minutes, stirring occasionally, until the beef is browned and releases its fat and juices. Do not drain the fat at this point; it will be skimmed off later.

Add the Spices:

Once the beef is browned, reduce the heat to medium and add the ancho chile powder, chipotle chile powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using). Stir frequently and cook for 1-2 minutes, until the spices are well combined and fragrant.

Add the Liquid Ingredients:

Stir in the cornmeal, beef broth, crushed tomatoes, tomato paste, and molasses (if using). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 2 hours, allowing the flavors to develop.

Skim the Fat:

After simmering, skim any excess fat that rises to the surface of the chili. Don’t worry about removing all of it, as some of the fat adds flavor and richness to the chili.

Adjust Seasoning and Add Lime Juice:

Stir in the fresh lime juice and taste the chili. Adjust seasoning as needed by adding more salt, chili powder, or spices according to your preference. If the chili is too thick, you can add a bit of water to reach your desired consistency.

Serve:

Ladle the chili into bowls and garnish with your favorite toppings such as sour cream, shredded cheese, and chopped scallions. Serve with tortilla chips, cornbread, or over a baked potato.

Conclusion: This classic beef chili is a simple yet flavor-packed dish that will quickly become a family favorite.

Its deep, smoky, and slightly spicy flavors are balanced with a hint of sweetness from the molasses and brightness from the lime juice.

Whether you’re feeding a crowd or meal-prepping for the week, this chili is both versatile and satisfying.

Plus, it gets even better the next day as the flavors continue to meld, making it a great dish to make ahead and freeze for future meals.