Ingredients
1 lb ground beef (85/15)
1 tsp salt
½ tsp baking soda
1 Tbsp vegetable oil
1 large yellow onion, minced
2 cloves garlic, minced
1 Tbsp ancho chili powder
½ Tbsp chipotle chili powder
½ Tbsp ground cumin
½ tsp dried oregano
¼ tsp ground coriander
½ tsp smoked paprika
⅛ tsp cinnamon (optional)
1 Tbsp cornmeal
1½ cup chicken broth
1 (15 oz) can diced tomatoes
2 Tbsp tomato sauce
½ Tbsp molasses (optional, if you like your chili a little sweet)
½ Tbsp fresh lime juice, from 1 lime
Directions
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, 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.)
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 sauce, 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.