Ingredients

Main Ingredients:

• 1.1 kg (2.5 lbs) 85% lean ground beef
• 2 tsp salt
• ¾ tsp baking soda
• 1 tbsp water
• 2 tbsp vegetable oil
• 1 large yellow onion (or 2 small), minced
• 4 cloves garlic, minced
• 1 red bell pepper, minced

Spices & Seasonings:

• 2 tbsp ancho chili powder
• 1 tbsp chipotle chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground coriander
• 1 tsp smoked paprika
• ¼ tsp cinnamon (optional, for a hint of sweetness)
• 2 tbsp cornmeal

Liquids & Additions:

• 720 ml (3 cups) beef broth
• 1 can (800 g / 28 oz) crushed tomatoes
• ¼ cup tomato paste
• 1 tbsp molasses (optional, for a sweeter chili)
• 1 tbsp fresh lime juice (from 1 lime)

For Serving (Optional):

• Chopped cilantro
• Lime wedges
• Sour cream
• Shredded cheese
• Sliced scallions

Instructions

1. Prepare the Beef

• In a large bowl, mix the ground beef with salt, baking soda, and water.
• Let it sit at room temperature for 20 minutes to enhance tenderness.

2. Cook the Aromatics

• Heat vegetable oil in a large pot over medium heat.
• Add onions, garlic, and bell pepper. Cook, stirring frequently, for 4–6 minutes until softened.

3. Brown the Beef

• Increase heat to high and add the beef to the pot.
• Break it into small chunks (about ¼-inch pieces) as it cooks.
• Continue stirring until the beef is browned, about 10–12 minutes. Do not drain the liquid; it adds flavor.

4. Add Spices

• Stir in chili powders, cumin, oregano, coriander, smoked paprika, and cinnamon (if using).
• Cook for 1–2 minutes until fragrant.

5. Simmer the Chili

• Add cornmeal, beef broth, crushed tomatoes, tomato paste, and molasses (if using).
• Bring to a boil, then reduce heat to low and cover.
• Simmer for 2 hours, stirring occasionally.

6. Final Touches

• Skim off excess fat from the surface.
• Stir in fresh lime juice and adjust seasoning if needed.
• If the chili is too thick, add water. If too thin, simmer uncovered until thickened.

Storage & Freezing

Make-Ahead Tip:

• Let the chili cool slightly, then refrigerate uncovered until fully chilled. Cover and store for up to 3 days.

Freezer-Friendly Instructions:

• Freeze for up to 3 months.
• To serve, thaw overnight in the refrigerator and reheat over medium heat until hot.

Perfect Pairings:

• Cornbread – A classic side that complements the chili’s rich flavors.
• Guacamole & Chips – Adds freshness and crunch.

Nutrition