Servings: 6 to 8

3 pounds of lean ground beef 3 pounds of lean ground beef
2 teaspoons salt 2 teaspoons salt
¾ teaspoon baking soda ¾ teaspoon baking soda
2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 large yellow onion (or 2 small), minced 1 large yellow onion (or 2 small), minced
4 cloves garlic, minced 4 cloves garlic, minced
1 red bell pepper, minced 1 red bell pepper, minced
3 jalapeños, minced 3 jalapeños, minced
2 tablespoons ancho chili powder 2 tablespoons ancho chili powder
1 tablespoon chipotle chili powder 1 tablespoon chipotle chili powder
1 tablespoon ground cumin 1 tablespoon ground cumin
1 teaspoon dried oregano 1 teaspoon dried oregano
½ teaspoon ground coriander ½ teaspoon ground coriander
1 teaspoon smoked paprika 1 teaspoon smoked paprika
¼ teaspoon cinnamon (optional, for a sweeter chili) ¼ teaspoon cinnamon (optional, for a sweeter chili)
1 tablespoon molasses (optional, for a sweeter chili) 1 tablespoon molasses (optional, for a sweeter chili)
2 tablespoons cornmeal 2 tablespoons cornmeal
3 cups beef broth 3 cups beef broth
1 (28 oz) can crushed tomatoes 1 (28 oz) can crushed tomatoes
1 can of red kidney beans 1 can of red kidney beans
¼ cup tomato paste ¼ cup tomato paste
1 tablespoon fresh lime juice, from 1 lime 1 tablespoon fresh lime juice, from 1 lime

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 (if using); cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses (if using); bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours.
Add the kidney beans in the last 30 minutes of cooking. Skim any excess fat off the surface of the chili. (There will be quite a bit; don't worry about getting it all, as it adds flavor.)
Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, you can add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached.