Homemade Chili with Fresh Herbs

Homemade Chili with Fresh Herbs

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6 servings


  • 2 tbsp vegetable oil
  • 2 1/2 lbs 85% - 93% lean ground beef
  • 2 tsp salt
  • 3/4 tsp baking soda
  • 1 large yellow onion diced or minced (your preference)
  • 3 cloves garlic peeled and minced
  • 1 medium sized red bell pepper diced or minced (your preference)
  • 1 whole Mariposa Farms Dried Ancho Peppers leave whole
  • 2 whole Mariposa Farms Dried Chipolte Peppers leave whole
  • 1 tbsp ground cumin
  • 1 tbsp Mariposa Farms Fresh Oregano rinsed and chopped leaves
  • 1/2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/4-1/3 tsp cinnamon
  • 1/2 tsp sugar
  • 2 tbsp yellow cornmeal
  • 3 cups beef broth
  • 1 28-32 oz can fire roasted crushed tomatoes home canned crushed tomatoes if possible
  • 1/4 cup tomato paste
  • 2-3 tbsp molasses
  • 1 tbsp fresh lime juice
  • 1 pkg Mariposa Farms Fresh Cilantro rinsed and chopped for topping when serving
  • 2 medium sized scallions chopped for topping when serving
  • 1 16 oz sour cream or greek yogurt for topping when serving
  • 1 pkg sharp or mild cheddar cheese grated for topping when serving
  • 1 large lime sliced and made into wedges for topping when serving
  • 1 or 2 avocados peeled and chopped for topping when serving


  • Using a large bowl, combine the ground beef, baking soda, salt, and a tbsp of water. Mix thoroughly with your hands, set aside for 20-25 minutes.
  • Chop, dice or mince the onion, bell pepper, garlic, and oregano. Using a large pan with a thick bottom, heat 2 tbsp oil over medium heat. Add the onions, red peppers, and garlic; cook 3-5 minutes or until soft, stir frequently.
  • Increase the temperature to high and add the beef. Chop the beef into bite size chunks while stirring with a wooden spoon. Cook until beef is browned, usually about 10 minutes or so. DO NOT DRAIN LIQUID FROM PAN.
  • Add the cumin, smoked paprika, oregano, cinnamon, and sugar; cook stirring often for 1-2 minutes. Stir in the yellow cornmeal, broth, crushed tomatoes, tomato paste, and molasses, bring to a boil. Add the ancho pepper and the chipolte peppers, leaving them whole. Reduce heat to low and simmer covered for about 2 hours.
  • Remove the ancho and chipolte peppers. Skim the excess fat off the surface of the chili. Stir in the lime juice, taste and adjust seasoning according to your taste.
  • If you prefer a thinner chili, add water, stock or broth. To thicken the chili, continue simmering, uncovered, until desired consistency is achieved.
  • Ladle into bowls and top with your choice of sour cream, cilantro, avocado, scallions, grated cheese, and a lime wedge. A great side for this chili is cornbread muffins.