Ground Beef Chili (the recipe everyone asks for!)
Recipe video below. I’ve made ground beef chili more times than I can count, always tweaking and testing to see if I could make it even better. This is the version I’ve landed on — and now it’s the only one I make. The secret is stirring in a little cornmeal near the end of cooking; it thickens the chili perfectly and adds the faintest roasted note that makes the whole pot taste just a little more special. Every time I serve it, friends and family tell me it’s the best chili they’ve had.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely minced
- 4 cloves garlic, finely minced
- 2 lb lean ground beef
- 2 tablespoons chili powder
- 1 tablespoon EACH: onion powder, garlic powder, and ground cumin
- 2 teaspoons EACH: oregano, salt, and pepper
- 4 tablespoons tomato paste
- 28 ounce can diced fire-roasted tomatoes
- 2 cups beef broth
- 1 tablespoon brown sugar
- 4 tablespoons cornmeal, see notes
- 15 ounce can kidney beans, drained
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and cook for 30 seconds.1 tablespoon olive oil, 1 medium onion, 4 cloves garlic
- Add the ground beef and cook, breaking it up as you go, until it is no longer pink, about 10 minutes. If there is a lot of fat in the pot, push the meat to one side and spoon some of it out - don't remove it all, as it adds flavor.2 lb lean ground beef
- Stir in the chili powder, onion powder, garlic powder, cumin, oregano, salt, and pepper. Push the meat to the side of the pan and add the tomato paste. Cook, stirring a little, until it has darkened and smells sweet, about 2-3 minutes.2 tablespoons chili powder, 1 tablespoon EACH: onion powder, garlic powder, and ground cumin, 4 tablespoons tomato paste, 2 teaspoons EACH: oregano, salt, and pepper
- Add the tomatoes, beef broth, and brown sugar and bring to a simmer. Reduce the heat to low, cover the pot, and simmer for 1 hour (2 if you have the time!) Stir the pot occasionally to make sure the chili doesn't burn to the bottom.28 ounce can diced fire-roasted tomatoes, 2 cups beef broth, 1 tablespoon brown sugar
- Stir the cornmeal into the chili then let it simmer, uncovered, until it has thickened. This will take 15-30 minutes, depending on how thick you like your chili. Stir in the kidney beans and let them warm through.4 tablespoons cornmeal, 15 ounce can kidney beans
- Serve the chili with your favorite toppings!
Notes
Beans: While kidney beans are classic in chili, other kinds also work well. To switch things up, try cannellini beans or black beans. Add an extra can if you enjoy lots of beans in your chili, or omit them entirely for a bean-free chili.
Tomatoes: If you don't have fire-roasted tomatoes, you can use regular diced tomatoes instead.
Cornmeal: This slightly unusual ingredient in chili is what makes it so special. It adds a barely there flavor that complements the chili powder and helps to thicken the chili perfectly.
Add-ins: All chili recipes are very flexible, including this one. While I love it exactly as written, feel free to make it your own. Sauteing a bell pepper or some minced mushrooms with the onion is a great way to add extra veggies. And often, I'll add some frozen corn along with the beans - my family loves corn in chili.
Toppings: The sky is the limit here! Sour cream, cheddar cheese, and green onions are classic and the ones I most often reach for. Something crunchy, such as corn chips or tortilla chips, are tasty.
Serving: 1 big bowl, Calories: 595kcal, Carbohydrates: 50g, Protein: 62g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 141mg, Sodium: 2489mg, Potassium: 2053mg, Fiber: 13g, Sugar: 17g, Vitamin A: 1857IU, Vitamin C: 26mg, Calcium: 167mg, Iron: 11mg