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.
Excellent recipe! The time and effort spent in trial and error testing paid off!
(Used ground turkey instead of beef)
This is the best chili recipe I’ve ever tried! No need to look any further. My husband loved it and said it was his favorite of all the recipes I’ve tried. Quick, easy and delicious! Thanks for a great recipe!
I really enjoyed this chili and making it was a breeze. I added a little more heat at the end just for me and… delicious! Thank you!
I make this recipe with plant-based “Beef” and veggie stock. Even my meat-lover boyfriend loves it!
OUTSTANDING!
I made it vegan style with meatless crumbles. I made the base first, then added the crumbles at the end.
The spices were perfect.
I have always been known for my good chili, but this recipe tops them all! I did make a few small changes, nothing that would affect the taste. I used half ground turkey, added a bit of chopped pepper and carrots, and per other recommendations cut back a little on the cumin (although I like LOTS of cumin), but will go full amount next time. As with so many recipes, thought the prep time was a little off, Need more than 5 minutes. I also needed a tad more paste to thicken it, and let it simmer for a couple of hours. Really thought the amount of sugar gave it a nice hint of sweetness. Can’t wait to serve at my next chili dinner in February (annual event)! A real 5-star winner!
Only issue I have is the beans. Where u come from, the moment you put beans in chili, it becomes a stew. Not allowed in my littletowns cook offs. I also add 1 habanero, 1 jalapeño, no sugar and extra cumin.
I couldn’t stop eating it from the pot while it was cooking! I used beef and venison. Turned out great.
Good basic chili but way too much cumin. I would drop it to about a teaspoon and add some pepper sauce.
Perfect flavor and heat with the cayenne pepper. Family loved it and they do not like “hot” chili. Will definitely make this again!
Great recipe! I sub the beef broth for a bottle of beer only because I’ve always done that and also I didn’t have beef broth in hand.
I have made this chili 2x now. I had to double the recipe both times for larger groups, the only change I made was that I use a can of crushed fire roasted tomatoes instead of sauce because i didnt have enough sauce on hand. It turned out amazing. Both times I made it, there was not a drop left and I got many compliments. My husband (whom is very particular about his chili) was dissapointed that there were no left overs for him to have the following week. Guess we will be making more.
Just made this chili and it was a hit with my family. Tweaked it by adding minced garlic, dry red wine, diced jalapeños.
The best recipe I have found!!
This is my second batch using recipe. In addition to beef, I add ground Lamb. My freezer gets stocked for those cold and hungry winter days.
Loved it, a big hit with my family! Doubled everything to make a bigger pot. Will use it again, and again. Thank you!
Made this today and we just loved it. Only difference was that I omitted 1 tbsp of sugar and 1 tbsp of chili powder. Also added 1/2 can of Mild Rotel.
Delicious! Recipe is a keeper.
Pretty good recipe. Next time, I’ll use 1/4-1/2 the sugar. Way too sweet for my taste, which kind of ruined it. I tried adding extra chili powder and cayenne to hide the sweet, but it didn’t really help.
Best I tasted
This is one of the best chili recipes I have ever made, it is my go to. Sometimes I drain the grease, sometimes I don’t, either way it is delicious. It is always gone.