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.
Amazing recipe! I added some Cajun and southwest seasoning, along with a can of lentils, green pepper and celery. Highly recommend!!
This was such an easy recipe. I’m not a fan of Cumin so I only added 1/4 teaspoon. It came out great. I’ll definitely be making this again!
Delicious, bold flavor. Am making cornbread with it to help with the spiciness.
Truly the best I have ever tasted. Made this recipe 4 days ago, family raved about it and had to make another batch today!
Thanks for posting and taking your time to enlighten your readers!
I’m pretty sure my fiancé just proposed to me again after eating this chili recipe! Haha I replaced the diced tomatoes for rotel tomatoes since we didn’t have cayenne pepper and this turned out AMAZING! Will be making it more often now.
I’ve made this recipe probably 20 times now. It is the absolute best!
Makes a really good batch of chili! I’m super happy with this recipe and will definitely be making it again.
This is a great recipe. I have to admit I’ve tried a couple of substitutes. I didn’t have any ground beef so, I used leftover pot rost and the second time I used cubed leftover pork tenderloin and I’ve also used chopped Hatch Green Chile’s. I also omitted the sugar. Both times it was fantastic and my husband loved it.
It was amazing it had so much more enjoyable flavor then other chilies!
Always turns out tasty and easy to follow instructions. This is my go to recipe whenever I am making chilli . 😋
Great basic chili. I left out the sugar as it was sweet enough from the tomatoes. If I made a huge batch to feed a crowd I would leave out the cayenne and put some hot sauce on the side. I wouldn’t say this is spicy but some in my circle cannot take any heat.
All in all I thought this recipe is a definite keeper.
The sugar is to counteract the acid of the tomatoes! 🙂
So easy and one of the best.
I make this quite often for our rescue squad crews. By trip.ing the recipe, I always have enough for everyone and usually some for the next day. Everyone loves it. Leaving out the cayenne makes it good for all. Available toppings include sour cream, cheese, chopped onions, and hot sauce.
I am hosting a Block Party & I was wondering if this can be done in a slow cooker or at least kept warm in there so that I could put the slow cooker on the table.
I’ve made this in a slow cooker and it is equally as tasty, the longer it cooks the more the flavor develops. I recommend still browning the meat first though.
One of the best recipes for Chili, if not the best!!
I made this recipe exactly as the instructions are including the cayenne. I only made one addition by adding a can of pinto beans as well as the kidney beans as stated in the recipe because my family loves beans. It turned out perfectly. We love spice and it satisfied. This is my new chili recipe go to. Thank you so much for sharing!
My go to Chile recipe. I’ve made this a few times. I do use pinto beans that I cook in my crockpot and it just takes it to the next level❣️
Looks good but How much is a serving? A cup? Two cups? 1/6 of the recipe is no help in planning if I’d like to make this or how much
Just double it and freeze the leftovers
Love this recipe! Been using it for two years now but I’m starting to count calories. What’s the serving size? Sorry if I’ve overlooked it.
Easy and absolutely delicious! I used Rotel diced tomatoes with green chilies.
Love this recipe!!!
First time I made Chili in my life and it came out PERFECT. I was so impressed. I followed directions and was surpised how well it came out. My Husband likes chili spicy so if you make it and like it spicy, just bump up the the spicies a bit – it will still come out perfect for you. SO EASY and Fast to make. Taste even better the next day.
Highly Recommended!
Thank You
Loved it! So easy! Next time I will cut the sugar to one tablespoon, I found it a little too sweet for my taste but others didn’t complain. Also tried without the cayenne because at the end, before putting the cayenne I tasted and was Spice enough for me and everyone loved.
The best chili recipe. I live in Louisiana where flavor is everything and this recipe has got it all! Definitely my families favorite! Great on hot dogs too! ⭐️⭐️⭐️⭐️⭐️
This the best chili recipe I have ever made. It’s full of flavor spiciness aroma and it’s very addictive.
Thanks for sharing this wonderful recipe
Great recipe for a basic chili. I agree with previous comments that say the sugar is not needed at all. Having read what other people had said about the sugar before I started, I decided not to add any sugar until I tasted at the very end and it was perfect without it. I also added a green bell pepper, a few cloves of fresh garlic and a jalapeno (instead of cayenne), all added in after the beef was browned and cooked for a few minutes. Delicious!