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.
For the most part, followed recipe, but cut back on all the spices, can always add more. Added 2 stalks of chopped celery and a chopped/seeded red pepper. Cut beef broth in 1/2, balance 1/2 can of beer. Adds flavor and alcohol burns off. Not a fan of low fat ground beef, used 80/20, better flavor. No salt, no pepper, no cayenne. Add when serving if you want bite.
Pre taste? Superb….Top with shredded Mexican cheese, sour cream and chopped green onions. Will whip up my cornbread tomorrow.
The best chili, I use chicken stock instead of beef broth, Don’t shoot the messenger, everyone loved it, kept the cumin as the recipe calls for, and the sugar, used diced Italian stewed tomatoes, just a personal preference. Excellent, I’ve tried the other 2 “best chilis” that pop up first when searching for best chilis and yours is the best hands down. I also use 2 lbs. of meat, Coarse grind, So I just double all the ingredients.
I made this chili yesterday, I did use ground venison in place of beef, but kept to the rest of the recipe. This is a wonderful recipe for chili. Thank you
This is the BEST chili! I’ve made it a dozen times or more and the two changes that make it perfect are to reduce the cumin to 1.5 Tbsp. and the sugar to 1 Tbsp. Easy, fast, absolutely delicious chili every time – I love it!!
Followed recipe exactly with the exception of using half the cumin per other reviews. Turned out delicious and will be a go-to from now on! Perfect balance of sweet and savory. Bravo!
Really good basic recipe for a quickie chili, but not my favorite. Has anyone tried it without the tomato paste and sugar? I’ve made a fair amount of chili in my time, and feel like the paste is overkill and the sugar only necessary because of the paste…
How big of a pot did you use? Would 4qt be too small. Is 6qt okay? Or 10qt?
Instead of utilizing a variety of spices, I am wondering if I bought a “chili packet” of spices if that would be acceptable?
The best chili I’ve ever made. I used 2 lbs of ground beef as that is what my packages come as. I didn’t think it was too salty. I actually added more salt than the recipe stated. I also cooked my beans in the instant pot first. Will definitely make again.
Did you double all of the other ingredients since you used 2 lbs of beef?
I think the recipe overall is good, but way too much sugar! After tasting, I was searching online how to compensate for the sweetness. After a couple of additions, it turned out ok. If I make again, will try 1/2 tsp sugar.
If you think it’s too sweet omit the white sugar and add 1.5 tablespoon brown sugar, 1/2 Tspn. dry mustard. 1/2 Tspn. garlic powder, and mix with 1/4 cup ketchup and 2 tblspns. white vinegar.
Consider substituting Brown Sugar for that called for in the recipe.
You could have peeled a russet potato and just boiled it in the chili for a while. It soaks up the salt and then should be fine.
I agree too much sugar for chili. I will make it again great flavor otherwise just too sweet for me.
You do not have to add sugar. I never do in recipies unless it’s desert. The tomatoes definitely have enough natural sugar in them to start out with, as the majority of vegetables already have a natural sweetness. I normally buy organic, and that might be the difference. I know the non organic produce taste quite different, somehow the flavor just doesn’t come through like it should, in my opinion. So when the flavor is off, I guess people add sugar, but I think it always changes the flavor for the worse. If someone thinks something sweet is necessary, honey or maple syrup are much better options! I never added sugar to any of my Italian food and everyone loves my food. I am quite certain that Italians never intended for sugar to be added to their recipies.
Agree 100%. Way too sweet. Next time I’ll only use 1 T.
I just made this recipe and I agree way too much sugar. Next time I will do a pinch.
This is a great recipe! I do agree with another maker of this about the Cumin. In my opinion, I would back down the cumin but it is really good chili. I paired this with cornbread(mix) and it goes really well together
Excellent recipe! After reading some of the other reviews I cut the Cumin by 1/2. Seemed to be the perfect amount. I’ll definitely make this recipe often over the winter. Thank you!
We skipped the traditional Xmas meal and decided to do chili. The measurements spot on and the taste is great!
Fantastic. I like cumin but not too much of it so I cut back on the cumin a little and it was absolutely perfect for me.
Award Winning!!
I absolutely love this chili, I make it on the stove and then put it on low in the crockpot for hours. I recently hosted a chili cook off and this recipe won first place!!!!
When I cook it for just myself I double the cayenne pepper, I love it spicy!
Try chopping a chipotle in adobo if you like spice. These add a nice sweet smoky heat.
Did you use all the ingredients listed or make any changes.
I did the recipe exactly as it was called for, but I used 93% fat reduced ground Turkey. It tasted fabulous!!
Topped it off with some avocado, shredded cheese, and a dollop of sour cream. I served it with some cornbread.
Huge hit with my family!!
Can I add beer to this recipe?
you can do whatever you want to a recipe, they are only a guide, make it your own!
Baking, however, is a different story.
Go for it!
Prohibition ended a long time ago! A nice dark Mexican Ale might work or to your taste.
Caution: Any beer added must be approved by the cook via taste test!
I just made some and substituted beer for the beef broth and it turned out awesome!
You absolutely can, I add a few cans of of Texas red or amber in and it tastes awesome
That being said it significantly increases cook time as you have to boil down a bit
Hell yeah. I did and a lil moonshine. Used 1/2 tblsp ginger powder
I did. Subbed in a bunch of freshly roasted tomatoes instead of the trio of the sauce, diced tomatoes and paste and it was great. It’s chili! You can’t mess it up if you’re tasting as you go. Add corn! Go nuts!
I added guinness to the recipe and it was fantastic
I used 1.5 cups of beer and beef “better than bouillon”. Perfection!!
I’ve made this chili several times, but with a few additions: hot honey, unsweetened chocolate, and apple cider vinegar. I also simmer it for at least an hour to let the flavors develop.
I add one bottle of dark beer halfway through the summer. Nice finish.
I do, one can. I tend to go a just a touch heavy on all the listed spices and use 12oz tomato paste instead of the 8 listed.
I did tonight, it was a good substitute instead of beef broth. 🙂
I’d use something like a can of Foster’s
Great recipe! I bumped up all the spices a bit, and just substituted “Trader Joe’s Beef-less Ground Beef” for the meat in your recipe, since we are vegetarian. But all in all an easy yummy recipe.
What do you use instead of beef broth, veggie broth?
We use meatless as well. Plus I cut up butternut squash in our. It adds that extra flavor you didn’t realize it was missing.
Best chili ever. I’ve never been a fan of chili until now. Everyone who has tried it says it’s the best ever too. To reduce the sodium in this recipe significantly I used 1 tsp of low sodium Lawry’s season salt, no salt tomato sauce and diced tomatoes, and I cooked my kidney beans in the instant pot. The kidney beans also have a better taste than can beans. My husband is on a very limited salt diet. Besides, never saw anyone adding salt to my chili. Thank you for this great recipe!!
Are you saying you didn’t use tomatoes sauce or diced tomatoes
Did the same as above. Except added the spices except black pepper to onions when they were almost done cooking. Adding spices with aromatics really boosts the flavor. Also I subbed maple syrup for the white sugar. It was yummy!!
Wow! What a great idea. I’m going to cook the kidney beans in the chili, too!
Did you use extra liquids? If not, was it a dry chili?
The consistency was really good, but the flavor was off. I think it had too much cumin. What could I do to cut the strong cumin flavor? I tried more sugar and chili powder, but that didn’t help.
BTW I give it a solid 4 stars. Would be 5 if the flavor was a bit better.
lol what are u talking about? this was my first time cooking chili and it was absolutely delicious!! my friends loved it too was a super big hit! im using it again for future cooking 🙂
Hmmmm, I followed it to a T, and it tasted normal. Yum!
I added dices of bacon to the ground beef, then let it boil for 25 mins.
Aroma ; tangy flovors. Savory
Maybe add less cumin? Just a thought…
They’re asking what they can do to cut the flavor now that it’s already been added. In cooking, there are certain flavors/seasonings you can add to minimize other flavors.
This is the first chili I’ve ever made. My husband just taste tested it, and he went crazy! He’s THE expert in chili! I on the other hand am no expert on chili, nor cooking! I am also not a fan of chili… however, now I must admit, I love it! Haha, waiting for the cornbread. Might to too full from all of the “taste” testing!
Yeah 2 Tbsp is a butt load of cumin. Maybe they meant 2 tsp?
Add more tomato sauce or diced tomatoes to dilute the cumin. I only used 1-1/2 tablespoons of cumin and less sugar
I cut back the cumin, to 1 tablespoon at the most 1 table And 1/4 teaspoon
You need bellpepper, a little oregano, bay leaf , red chili flakes, and I do all my chopped seasoning till translucent then add freshly chopped garlic for 2 minutes then I throw the ground beef in etc I am a chef in New Orleans!
Cumin has a veryyyy strong flavor. I always use like a 1/3 of what is on the recipes.
Great recipe. I use brown sugar instead of regular sugar. It did seem to have a little too much cumin for taste buds here but I used another couple tablespoons of light brown sugar and it seemed to remedy that. Overall really good!
I always add a package or two of toco packets they sell in the store. They have all the flavor you’ll need. If you want it hot hot just add red pepper flakes.
Great chili
Purchase a different chili powder. Some brands load up on the cumin, others don’t have any at all.
I just made this and I was thinking the same thing. It seems like the cumin is a little over powering.
Same here! Next time I’m doing 1tsp. Way too much cumin flavor
I added 1 tbs of cumin and 1tbs of coriander. I also subbed the sugar for honey. Phenomenal!
I made it too. it was awesome. but next time ill cut back on cumin too. maybe 1 tabl spoon instead of 2. hubby loved it just like it was.
Throw a peeled raw potato in that should help bring the HEAT DOWN
Add a bit of cinnamon to dull the cumin flavor. An 1/8 of a cup of yogurt can also round out the flavor.
Way way way too much cumin in this recipe. Put in like 1/4th
I actually cut all the spices in half for the recipe because I think it’s way too much and then it comes out perfect
I agree..cut the cumin down at least by half.
Try using half the amount of cumin, or less. I found the amount in the recipe too over powering for my taste.
I only had about 2 teaspoons of cumin, so that’s what I used. It was great! I think that 2 tablespoons is too much. 🙂
I might add more beans and see how that helps