mama jeanna chili

"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 chile powder 1 tablespoon chipotle chile powder 1 tablespoon ground cumin 1 teaspoon dried oregano ½ teaspoon ground coriander 1 teaspoon smoked paprika 2 tablespoons cornmeal 3 cups beef broth 1 (28 oz) can crushed tomatoes 1/4 tomato paste"

Prep Time

15 min

Cook Time

45 min

Paired With

Main Protein



Lean Ground Beef 2.5 lbs, 2 tsp, 3/4 tsp, 2 tsp, 1, 4, 1 minced, 2 Tbsp, 1 Tbsp, 1 Tbsp, 1 tsp, 1/2 tps, 1 tsp, 2 Tbsp, 3 cups, 1 28oz, 1/4 cup, 1 Tbsp
Baking Soda
Vegetable oil
Yellow Onion
Garlic Cloves minced
Red bell pepper
Ancho Chile powder
Chipotle Chole powder
Ground Cumin
Dried Oregano
Smoked paprika
Beef Broth
Crushed tomatoes
Tomato Paste
Lime juice


    1. 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.
    2. In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, until the beef is browned, 10 to 12 minutes. (The beef will release a lot of liquid — do not drain it; you’ll skim the fat off at the end.)
  1. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
  2. Stir in the cornmeal, broth, crushed tomatoes, tomato paste,; bring to a boil. Reduce the heat to medium, covered, for 45 mins.
  3. Skim any excess fat off the surface of the chili. (There will be quite a bit; don’t worry about getting all of it, as it adds flavor.) Stir in the lime juice, then taste and adjust seasoning, if necessary.