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.
The best. My family enjoys whenever I make it.
I left out the sugar and used Rotel instead of diced tomatoes. The recipe is excellent.
I made the recipe in less than half an hour and my husband and me loved it. It was better than using the pre measured envelopes.
Curious, can you do this in a crockpot? if so, what changes would you make?
Excellent recipe… I substituted 50/50 chili powder with ancho chili powder. Absolutely fantastic, I think next time I’ll cut a bit of the sugar out. The ancho gives that unique smoky flavor.
It is wonderful. I have to hold back a little. This is my first Chilli. I am so pleased it turned out well. sweet and tangy and healthy. Thank you.
Best Chili Recipe for sure! So simple yet hearty and filling! My Family loves it! Thank you for sharing!!
Followed the exact recipe and it was good but much too sweet so will probably make again without the sugar, or at least way less of it.
Very nice recipe! Followed it pretty closely – and was very good
my take is that brown sugar is always better for complexity than white sugar. has a deeper flavor. so I subbed that. but thats it!
I just made this earlier this afternoon and let it sit on the simmer for a couple hours. I just had my first bowl – yum!!! I didn’t put in cayenne pepper due to young girls at home. I put in a 6oz can on tomato paste (for the tomato sauce and paste), but didn’t add any extra water. Otherwise, I followed everything exactly. SO good! I can taste the sweetness which is wonderful. This will be my go-to chili recipe!! Thank you!
This was great! Made some baked potatoes on the side, and my husband LOVED it! Thank you! Will be saving this recipe!
Best Chili Recipe Ever. The taste is outstanding and the recipe itself is very simple. Truly outstanding.
This was wonderful! I used a little parsley. But thus us so good! I never thought of using beef broth.that was the difference in this and my own recipe. Broth made it so much better.Fantastic. Will make this once a week enough for left overs.yeah left overs!!!!
I have made many different chili recipes over the years and my husband & I love this one the best!
Skip the sugar. I’ve been trying to counteract the sweetness with vinegar and lemon juice. Still too sweet for me. It has heat, but still too sweet. Wish I didn’t add sugar till I tasted it.
I just read a trick to add 1/2 tsp of baking soda at the end. It cuts down on the acidity of the tomatoes. Sugar is used for that but can alter the taste. The sauce will bubble when you add it. Stir until the bubbling stops. Hope this helps
I added the sugar after I tasted it. I only added 1 tablespoon.
I love this recipe! I have made it a few times. I don’t like cumin and don’t keep that on hand, but it is easy enough to omit and still tastes wonderful! I invited my mother and her sister over to enjoy and they raved over it. Just a great recipe.
Probably the best chili I’ve ever had. I’m my own worst critic but this right here hit the spot! I don’t really measure my spices so I can’t say much on tweaking it. I did add less cayenne though, that’s it! Made some homemade cornbread on the side and everyone’s impressed !
Made this tonight and double it some. So good. Glad I came across this recipe. Will definitely be making it again.
This is the best chili recipe! It is so easy to make, and the flavour is fantastic. Pair with a warm cheesy muffin and top the chilli with grated cheddar cheese for an extra touch! Yum
Best chili I’ve ever made. I used deer meat and added a can of chili beans. Won’t make it any other way from now on (unless I don’t have deer meat on hand). Trust me, you will love your pot of chili😋