Classic Beef Chili

Name: Classic Beef Chili
Total time: 180 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2½ 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); Cilantro, lime wedges, sour cream, cheese, scallions

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!

⏱️ 180 min 🔪 Prep: 30 min 🔥 Cook: 150 min 📊 Hard 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Once Upon a Chef

Ingredients

6 servings

2½ 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)
Cilantro, lime wedges, sour cream, cheese, scallions

Steps

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 (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, you can add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached.