Notes
Ingredients
For the beef:
Calories: 650 · Protein: 39 g · Carbohydrates: 28 g · Fat: 44 g · Fiber: 5 g · Sugar: 15 g
- 2½ 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)
- 2 tbsp cornmeal
- 3 cups (720 ml) beef broth
- 1 can (28 oz) crushed tomatoes
- ¼ cup tomato paste
- 1 tbsp molasses (optional)
- 1 tbsp fresh lime juice
- Mix the ground beef with the salt, baking soda, and water; rest 20 minutes.
- Heat the oil in a large pot and cook the onion, garlic, and bell pepper 4–6 minutes until softened.
- Add the beef and cook over high heat, breaking it up, 10–12 minutes until browned and at 160°F. Don't drain.
- Stir in all the spices and cook 1–2 minutes to bloom.
- Add the cornmeal, broth, crushed tomatoes, tomato paste, and molasses. Stir and bring to a simmer.
- Reduce heat to low, cover, and simmer about 2 hours, stirring occasionally.
- Stir in the lime juice, adjust salt and heat, and serve with toppings.
- For beans, add 1–2 drained, rinsed cans in the last 30 minutes.
- Too thick? Add broth. Too thin? Simmer uncovered.
- Don't drain the beef; skim excess grease after simmering.
- Chili tastes even better the next day.
- Refrigerate up to 3 days.
- Freeze up to 3 months; thaw overnight before reheating.
- Reheat gently on the stovetop with a splash of broth.
Calories: 650 · Protein: 39 g · Carbohydrates: 28 g · Fat: 44 g · Fiber: 5 g · Sugar: 15 g