Notes
Ingredients (with measurements)
For the Beef
Let it rest for 20 minutes this step ensures juicy, tender beef that stays flavorful even after long simmering. 2. Sauté the Aromatics Heat oil in a large pot. Add onions, garlic, and bell pepper.
Cook 4–6 minutes until softened and fragrant. 3. Brown the Beef Add the beef to the pot and cook on high heat. Break it into small crumbles.
Cook for 10–12 minutes until browned.
Do not drain — those juices carry flavor! 4. Add the Spices Stir in all your spices and cook for 1–2 minutes.
This blooms the spices and intensifies the chili’s depth. 5. Build the Chili Base Add cornmeal, beef broth, crushed tomatoes, tomato paste, and molasses.
Stir well and bring to a simmer. 6. Slow-Simmer for Perfection Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
This time helps flavors marry and creates an ultra-rich texture. 7. Final Touch Stir in lime juice.
Adjust salt, pepper, or heat levels to taste. If chili is too thick → add water or broth.
If too thin → simmer uncovered. Make-Ahead, Storage & Freezing Tips Refrigerate Store in an airtight container for up to 3 days.
Chili tastes even better the next day! Freeze Freeze for up to 3 months.
Thaw overnight and reheat gently on the stove. Perfect Serving Ideas
- 2.5 lbs (1.1 kg) 85% lean ground beef
- 2 tsp salt
- ¾ tsp baking soda
- 1 tbsp water
- 2 tbsp vegetable oil
- 1 large yellow onion, minced
- 4 garlic cloves, minced
- 1 red bell pepper, minced
- 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 but amazing)
- 2 tbsp cornmeal
- 3 cups (720 ml) beef broth
- 1 can (28 oz / 800 g) crushed tomatoes
- ¼ cup tomato paste
- 1 tbsp molasses (optional)
- 1 tbsp fresh lime juice
- Cilantro
- Lime wedges
- Sour cream
- Shredded cheese
- Scallions
Let it rest for 20 minutes this step ensures juicy, tender beef that stays flavorful even after long simmering. 2. Sauté the Aromatics Heat oil in a large pot. Add onions, garlic, and bell pepper.
Cook 4–6 minutes until softened and fragrant. 3. Brown the Beef Add the beef to the pot and cook on high heat. Break it into small crumbles.
Cook for 10–12 minutes until browned.
Do not drain — those juices carry flavor! 4. Add the Spices Stir in all your spices and cook for 1–2 minutes.
This blooms the spices and intensifies the chili’s depth. 5. Build the Chili Base Add cornmeal, beef broth, crushed tomatoes, tomato paste, and molasses.
Stir well and bring to a simmer. 6. Slow-Simmer for Perfection Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
This time helps flavors marry and creates an ultra-rich texture. 7. Final Touch Stir in lime juice.
Adjust salt, pepper, or heat levels to taste. If chili is too thick → add water or broth.
If too thin → simmer uncovered. Make-Ahead, Storage & Freezing Tips Refrigerate Store in an airtight container for up to 3 days.
Chili tastes even better the next day! Freeze Freeze for up to 3 months.
Thaw overnight and reheat gently on the stove. Perfect Serving Ideas
- Cornbread
- Tortilla chips
- Rice
- Baked potatoes
- Avocado slices