The Best Classic Chili is a traditional chili recipe just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
This classic chili is perfect for a weeknight meal because it can be made in minutes. The only thing to chop is an onion.
I’ve been playing around with this recipe for the past few months, making it many times. My family didn’t mind the repetition at all because I really do believe that I ended up with the best chili ever!
How To Make Homemade Chili
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Heat olive in a large soup pot.
- Add chopped onion and cook for 5 minutes.
- Add ground beef and break it apart with a wooden spoon.
- Cook for 6-7 minutes.
- Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.
- Stir until well combined.
- Add diced tomatoes, kidney beans, beef broth, and tomato sauce.
- Stir well.
- Simmer for 20-25 minutes.
- Let it rest for 5-10 minutes before serving.
What do you top chili with?
In addition to the chili ingredients listed in this recipe, you may also want to have these things as toppings.
- shredded cheddar cheese
- sour cream
- sliced green onions
- saltine crackers or oyster crackers
- diced avocado
How To Store
Store in a sealed container in the refrigerator for up to five days. Or, store in the freezer for up to three months. Transfer the container to the refrigerator to thaw the day before you want to reheat it.
Pro Tip – Is It Too Spicy?
The brand of chili powder you use will have a huge difference in how spicy your chili will be. Different brands of chili powder have VERY different levels of spiciness.
I always use McCormick Chili Powder (No affiliation) because it is flavorful without being spicy.
More Great Chili Recipes
Find more of my recipes on TikTok
The Best Classic Chili Recipe
Video
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder*
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper** -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Notes
Nutrition
Check out all of my great ground beef recipes.
A classic chilly that
Reminded me of my childhood.
I wouldn’t change a thing,
Thanks!
I used pinto beans because I husband grew up on pinto beans. I enjoy kidneys beans. I loved this recipe!! It is my new favorite chili recipe.
This was so good! I tripled the amount of meat and doubled the rest of the ingredients. Friends and fam enjoyed it! Thank you for sharing!
I made some yesterday and it was delicious 😋 and homemade cornbread 😋 yummy yummy my first time and it was durn good
Great recipe, though I did tweak a few things here n’ there after making it a couple times. Bacon grease instead of olive oil, half n’ half beef/pork, cut down on the cumin, a sprinkling of cinnamon, and a half bar of very dark chocolate to cut through some of the sweetness. I also sautéed the tomato paste beforehand and let it caramelize with some of the spices before adding the onions and meats. Made a BIG difference in the finished product.
I made it today. Used 2lbs ground beef and added 1 green bell pepper. Will definitely be making it again. My husband really liked it too.
The recipe was really easy to follow. Since I’m not such a great cook , I prepare the meals and my Chef husband comes behind me and tweaks it. I would make it again. At the time of this past he hadn’t made it to the kitchen yet so I can’t share what he did.
.I added 1/2 of a chopped red pepper to give it a little more sweetness and texture
Great easy recipe! I did cut back on the chili powder and cumin. I used low salt beef broth and did not add any salt.
Amanda, thanks for the great instructions, especially the cooking times which I found to be right on. I think the sugar is key to balance the strong flavor of the chili powder and the cumin. I used light brown sugar.
LOVE this recipe. We make it at least once a month!
Obsulutely fantastic!! The recipe allows you to play around with things a little. Added more beef to mine, came out extrodinary!! Definitely a keeper!!
Loved this chili.
This chili is oh so Delicioso I add a couple jalapeños to give it a little more flavor.
I really love chili i tweaked it a bit,I added 1/2 pounds of ground pork,I also added 1 /2 lb of cubed beef and 1/2 lb of cubed pork.My family loved it.Also i like using red and white beans just for color
This is the best chili. Great recipe
How many cups does this make total?
Great recipe. I added green peppers as well as fresh ripe tomatoes from our garden. No sugar and no salt just fresh raw veggies and a little bit of Katsup. It was amazing!
I’ve been searching for a great chili recipe and this is it. I made it tonight and loved it. I like green pepper in chili so I sauteed a chopped up pepper then added onion, etc. I only used 1 tbsp. of cumin as I wasn’t sure I like it. This is a recipe I’ll be making often throughout the winter.
this recipe is delicious!!! i halfed the cumin and left out the sugar. SO GOOD. i grew up with 11 siblings so we ate chili almost weekly because it was easier for my mom to make and feed us all.
needed a recipe to now use in my adult life. will keep this one forever.