Ingredients
2½lbground beef,85% lean
2tspsalt
¾tspbaking soda
2tbspvegetable oil
1large yellow onion,minced
4garlic cloves,minced
1red bell pepper,minced
2tbspancho chili powder
1tbspchipotle chili powder
1tbspground cumin
1tspdried oregano
½tspground coriander
1tspsmoked paprika
¼tspcinnamon,optional
2tbspcornmeal
3cupsbeef broth
28ozcrushed tomatoes,(1 can)
¼cuptomato paste
1tbspmolasses
1tbsplime juice,fresh
scallions
cilantro
lime wedges
sour cream
cheese
Preparation
In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined.
Let the beef mixture sit on the counter for 20 minutes.
In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, for 4 to 6 minutes, until softened.
Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, for 10 to 12 minutes, until the beef is browned.
Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon; cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses; bring to a boil.
Reduce the heat to low and simmer, covered, for 2 hours. Skim any excess fat off the surface of the chili.
Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached.
Serve warm, and enjoy!
