Best Chili Ground Beef Cornmeal

This rich and bold chili is the result of years of trial and error in my kitchen aiming for that perfect thick hearty bowl everyone loves. The secret touch of cornmeal at the end pulls everything together for a texture and flavor that leaves everyone at the table coming back for seconds. It is the only chili recipe I use now and every time I serve it I get requests for the recipe.

I first made this for a big family gathering on a cold afternoon and it turned into the star dish. My sister swore it was the best chili she had ever tasted and now she asks for it every time she visits.

Ingredients

• Olive oil: lends a rounded flavor and helps everything sauté evenly look for cold pressed extra virgin for best taste
• Finely minced onion: adds a savory sweetness use fresh and firm onions for the best result
• Fresh garlic: brightens and deepens the chili choose plump cloves with tight skin
• Lean ground beef: creates a meaty base without excess grease pick ground beef with just enough fat for flavor but not so much it overpowers the chili
• Chili powder: gives backbone and warmth use a fragrant fresh jar if you can
• Onion powder and garlic powder: deepen flavor layers and add complexity opt for good brands with a strong aroma
• Ground cumin: brings gentle earthiness to balance the spices choose whole seeds and grind yourself for amazing depth if you have time
• Oregano salt and pepper: round out and balance the seasoning use dried oregano that is still green and fragrant not dull brown
• Tomato paste: boosts richness and provides umami look for deep red thick tomato paste
• Diced fire roasted tomatoes: add a gentle smoky tang if unavailable standard diced tomatoes work but fire roasted is worth seeking out
• Beef broth: lifts flavor and gives a velvety body use low sodium if you want to control salt
• Brown sugar: softly sweetens and brings out the best in the tomatoes a fresh moist brown sugar blends better
• Cornmeal: is the not so secret trick to thickening and flavoring the chili go for a fine grind stone ground cornmeal for a rustic touch
• Kidney beans: classic and hearty look for cans with beans holding their shape or try black beans for a twist

Step-by-Step Instructions

Warm the Pot and Sauté the Aromatics:

Heat olive oil over medium heat in a large heavy pot then add finely chopped onion and cook slowly until translucent about five minutes. This gentle sweat draws out sweetness and sets the stage for deep chili flavor. Add minced garlic and stir for half a minute until fragrant but not browned.

Brown the Beef:

Add ground beef straight to the pot breaking it up with a spoon as it cooks. Patience is key here let it lose its pink and start to develop a little color about ten minutes. If you see too much fat spoon out a bit but leave enough for richness.

Build the Spice Base:

Sprinkle in chili powder onion powder garlic powder cumin oregano salt and pepper over the beef then push the meat to one side. Add the tomato paste to the cleared space and let it toast for two or three minutes until the color deepens and it smells almost caramelized. This step brings out the heart of the chili.

Simmer with Tomatoes and Broth:

Pour in the diced fire roasted tomatoes beef broth and a touch of brown sugar. Stir everything together and bring to a gentle simmer. Cover the pot lower the heat and let it go for at least one hour two is even better for deepening the flavor. Stir every so often to be sure nothing sticks to the bottom.

Thicken and Finish with Cornmeal and Beans:

Sprinkle cornmeal evenly over the bubbling chili then stir in well. Simmer uncovered now so it thickens up and becomes deeply savory. After about fifteen to thirty minutes when the chili has reached your favorite texture stir in drained kidney beans and allow them to warm through.

Serve and Add Toppings:

Ladle the chili into bowls and invite everyone to add their favorite toppings from a spread of sour cream cheddar cheese green onions or crisp chips.

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I have grown to love the fire roasted tomatoes here they build a quiet smoky sweetness that truly sets this chili apart. My kids always pile on cheese and chips sometimes just making an entire meal out of toppings and chili for a movie night.

Storage tips

Let chili cool completely before transferring to airtight containers. It keeps wonderfully in the fridge for up to four days. For longer storage freeze in single portions for up to three months. I often double the recipe just to stock my freezer for a quick comforting dinner.

Ingredient substitutions

You can swap the kidney beans for black beans or cannellini depending on what you have. Chicken broth works if beef broth is not on hand. If you prefer richer heat try adding a chipotle pepper in adobo or use hot chili powder. Ground turkey gives a lighter twist that still satisfies.

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Serving suggestions

Spoon hot chili over steamed rice for a filling meal or set out a toppings bar with sour cream shredded cheese diced avocado and scallions. Cornbread or warm tortillas become perfect companions. For parties I often serve it from a slow cooker to keep it hot for hours.

Cultural context

Chili carries deep roots in American and Texan home cooking each cook crafting their own version. The cornmeal thickener here nods to traditional southwestern influences and lends a special rustic character. This chili brings people together every time I make it the pot never lasts long.

Recipe FAQs

→ What does cornmeal add to the chili?

Cornmeal thickens the chili and adds a subtle, roasted note that complements the smoky spices.

→ Can I use different beans?

Absolutely! Swap kidney beans for cannellini or black beans, or even skip them for a meatier version.

→ How can I make the chili spicier?

Add extra chili powder, diced jalapeño, or a pinch of cayenne to boost the heat to your taste.

→ Are there vegetarian options?

Replace the beef with plant-based crumbles or extra beans, and use vegetable broth for a meatless version.

→ What toppings work well with this chili?

Top with shredded cheese, sour cream, green onions, or corn chips for added flavor and texture.

→ Can I prepare this ahead of time?

This chili tastes even better the next day, making it perfect for meal prep or leftovers.