Ingredients:

• 2.5 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 chili powder
• 1 tablespoon chipotle chili 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 (optional, for a sweeter chili)
• 1 tablespoon fresh lime juice (from 1 lime)

• Cilantro
• Lime wedges
• Sour cream
• Cheese
• Scallions

Instructions:

• In a large bowl, combine:
  • Ground beef
  • Salt
  • Baking soda
  • 1 tablespoon of water
• Mix with hands until evenly combined.
• Let sit at room temperature for 20 minutes.

• Heat oil in a large pot over medium heat.
• Add:
  • Onions
  • Garlic
  • Red bell pepper
• Cook, stirring frequently, for 4-6 minutes until softened.

• Add the beef mixture to the pot and increase heat to high.
• Stir occasionally with a wooden spoon to break the meat into ¼-inch pieces.
• Cook until browned, about 10-12 minutes.
• Note: Do not drain the liquid; you will skim off the fat later.

• Stir in:
  • Ancho chili powder
  • Chipotle chili powder
  • Cumin
  • Oregano
  • Coriander
  • Smoked paprika
  • Cinnamon (optional)
• Cook for 1-2 minutes, stirring constantly, until fragrant.

• Stir in:
  • Cornmeal
  • Beef broth
  • Crushed tomatoes
  • Tomato paste
  • Molasses (optional)
• Bring to a boil, then reduce heat to low.
• Cover and let simmer for 2 hours.

• Skim off any excess fat.
• Stir in lime juice.
• Adjust seasoning as needed.
• For a thinner chili, add water. For a thicker chili, continue simmering uncovered.

Make-Ahead Tip:

• Cool chili slightly, then refrigerate uncovered until cold.
• Once cooled, cover and refrigerate for up to 3 days.

Freezing Instructions:

• Freeze for up to 3 months.
• To reheat, defrost in refrigerator overnight and heat on stovetop over medium heat until hot.