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.
Pretty good, my only recommendation is to reduce or remove the sugar. I used 1 1/2 tbsp instead of 2, and even that was too much – it’s noticeably sweet. Added a touch of liquid smoke which was good.
The spices and tomatoes all meld together in a wonderful way after it bubbles for the 20 min in the last step. I added macaroni to it (1 cup dry, but cook it and drain),which cut the richness of the tomatoes just right. I love this recipe!
I have tried everything in my chili including dill pickle juice and beer. I never seem to get the seasoning just right. The “spiciness” of this recipe is just right. I was a little concerned about the sugar, but trusted the recipe and so glad that I did. The only thing that I changed was that I used 2 cans of beans. We just like a hearty, bean-y chili. It was perfect, except that i forgot to add the tomato paste to the meat and spice mixture and I know that would have increased the depth of flavor. It’s a keeper! Thank you!
Great recipe. I made all kinds of tweaks and substitutions, but nothing that deviated to much from the core ratios. The two main substitutions I made were soyrizzo instead of beef and vegetable stock instead of beef stock, so my version is accidentally vegan.
I found this recipe about 2-3 years ago and continue to use it to this day. Making it again tonight!! Hands down, best chili ever!
I am not a cook at all, I followed this recipe and my picky family loved it now I can add this to my list which will make three dishes. Thank you so much.
The best, I make it times 4 for a lot of left overs.
I’ve tried many, many chili recipes over the past 20 years and this one is hands-down my favorite. I don’t use quite as much cumin or garlic and I add a bit more ground beef than the recipe calls for to make it meatier. (3 lbs for a double recipe) I also sub a 12 ounce bottle of beer for some of the beef stock. Perfection.
So delicious!! We’re not eating red meat so I used ground turkey and added 1 can of diced chili peppers (the mild ones)
Just used the above recipe but with venison! It was delicious! Thank you for sharing.
I thought this recipe was a lot better than OK, but not the best chili I’ve ever had (it’s a lot better if you re-heat it the next day!). My wife, though, thinks this is the best thing I’ve ever made in the kitchen, and has requested it 5 times in as many weeks. I think the recipe is heavy on the cumin, but if you really like cumin, then 2 tablespoons is just about perfect – otherwise, you’ll probably be happier with using a little less than the recipe calls for.
Very simple and delicious! I added some squares of very dark chocolate to make it nice and rich! Thanks for the recipe!
Our go to chili recipe!!
I’m a Texas gal married to a California beach boy, he says it’s the best! I’m 73 years old and my husband is 80. Needless to say, we’ve tried a lot of chili recipes. Thank you for sharing!
It’s definitely the best I’ve ever made! Instead of olive oil I used bacon grease AND added chopped bacon! Delish!
I just made my 3rd round of this chili and my family loves it. Easy to make fast recipe on a school night the day of and it turns out fantastic. Usually chili is better the next day as is true with this recipe but not necessary. Even with an 8 and 11 year old I use the cayenne and get no complaints.
Can l use pinto beans
I have so much pintos
I always thought I made great chili… then my husband became a recipe chaser and then everyone preferred his to mine…. Until I found this recipe…..the first time I forgot the sugar and it was amazing! No leftovers!!!! Tonight I followed exactly!!! YUMMY!!!
i was using a smiliar receipt but it had minced oniln instead of fresh and no beef broth, i think it was more tomoto sauce instread. so im excited to try this one.
Sooo good. I really like this recipe. Easy to follow and delicious.
This recipe is on our meal rotation
I haven’t tried it with the cayenne pepper and I put green peppers in it. We love this chili. Thank you
This is hands down the best chili recipe I’ve ever tried. I follow the recipe to a T and I double it. I find that the Cayenne makes it a little too spicy for my liking so I put just a teeny bit. I add some fiesta cheese on top and me and my fiancé LOVE it. I have been making this for quite some time now I jus haven’t taken the time to review it. I promise you won’t regret trying this chili soo yummy!
I made this this evening, following the recipe exactly as written, with one exception. I added a 4 oz. can of diced Hatch chili peppers. This is the best pot of chili I’m made in a long time and it was certainly the easiest.👍👍👍👍
Everybody eats my food on Chili night with this recipe! Its easy, hearty, and a family favorite!
Turned out great! Will use again, thank you!