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.
Best chili I’ve ever made. Some reviews say it’s too much Cumin, but I disagree. I used the Cayenne, used only 1 tablespoon of sugar, used Kobe burger and added a can of chopped green chilies. It was a HIT!
This chili was the perfect comfort food for freezing weather! All the ingredients were pantry staples so no trips to the grocery necessary! I made it exactly as written but without the beans. I served it with tortilla chips for a little crunch and added some jalapenos for an extra kick! Definitely will make this again!.
This may be the Best Chili that I’ve ever made! I did half on the sugar, but I love cumin and to me the flavor was perfect! My husband loved it too!
I made this last night for dinner. It was the best chili recipe I have found and will definitely make again.
I only made a few changes. 1) I doubled the recipe 2) after reading a comment posted about too much cummin,
I cut back on it a little. Since I doubled recipe, I used 3 T cummin instead of 4. 3) simmered it all day. This recipe
Is a keeper. Thanks for sharing it
Have been making Chili for years, thoroughly enjoyed this recipe, quick and easy. I did however add about one to two tablespoons of Dijon mustard. Will make this again.
Love this recipe. I add a poblano chili , 1/2 bell pepper with onion. I also added a beer with other liquids. Loved it.
Way to much sugar. Use less than half as directed unless you want a sweet treat.
Perfect for us, just how it is written.
Delicious ! Spot on! This is going to get me through a terrible winter storm getting ready to hit my area. Thank you!
Delicious flavor. Easy to make. Enjoyed eating this Dish. Did not give me gas or a stomach ache.
Made it exactly the way the recipe said to and it was amazing!
This is fantastic, just the right amount of spice. I am so glad I found this recipe, I will be making it for years to come.
I added a tablespoon of crushed chili peppers to give it a bit more depth. Overall a great classic recipe.
Love this recipe! I used 1 tblspoon of sugar instead of two. And I do like cumin so the blend of seasonings was just right for me. I’ll definitely make this again.
Followed the recipe except for the tomato paste, because I didn’t have any. Came out great! Will be making this again, Thanks!
If I could rate this a 6, I would. The family and I ate three portions of nice size bowl serving because it was so good. The balance of the ingredients is what makes it as I’ve had chili my whole life. I made it with pork my favorite meat and it was amazing. I made it as is and I highly recommend it
This was excellent! My only modifications were to cut cumin and chili powder to 1 tablspoon each… I did add about a half teaspoon of smoked paprika for a little smokey flavor. I’ll add pepper flakes or cayenne pepper for more heat at the end. Start slow and ramp up!!
Everyone i made it for LOVED IT. The three of us ate the whole pot. I do agree about the too much Cumin though. But i seem to be the only one who noticed it everyone else said that it was “perfect” so i would definitely recommend!
This is a great recipe! I dont use as much cumin or sugar though and more pepper. I add fresh sliced carrots, fresh mushroom (usually cremini), and frozen peas usually around the 15 to 20 min mark of the simmering process. Then add a bit more broth and tomato sauce as i go. Delicious!!
I normally don’t like chili but I wanted some today. I made the recipe just as called for including the cayenne for some heat. Delicious! Bookmarked the page and will make again.