The Ultimate Chili Recipe

• servings: 6 servings
• active time: 30 minutes
• total time: 3 hours

Ingredients

2 ½ 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

Directions

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 chili powder, chipotle chili 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

• Calories: 655
• Total Fat: 44 g
• Saturated Fat: 15 g
• Cholesterol: 134 mg
• Sodium: 1711 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 5 g
• Total Sugars: 15 g
• Protein: 39 g