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.
Thank you for sharing this recipe. My husband really liked it and I will be making it again in the future.
I’ve made this as is about six times and it’s great! However, I got in the mood for an Italian version and it turned out great too. I substituted 2 teaspoons oregano for the chili powder (teaspoons, NOT TABLESPOONS – I found that out the hard way) and 2 tspns basil for the cumin. Cannellini/White Kidney beans for the red kidney beans and a pound of sweet italian sausage instead of ground beef. Turned out great except that the seasoning in the sausage was too strong so I will do half a pound of Italian sausage and 1/2 pound ground beef next time. Oh I also sauteed 2 tspns minced garlic and threw in a 13 oz bag of tortellinis. The tortellinis were great but absorbed a lot of the moisture. I may hold off on them next time. I am going to try adding some ricotta cheese and Parmesan cheese next time. Otherwise I followed the rest of the recipe as is.
Absolutely awesome chilli!! I’ve used this recipe multiple times & every time it’s been delicious!!!
Instead of sugar I let it simmer with a cinnamon stick and use fresh chopped chilli instead of powder. Comes out great.
This recipe is the best I’ve ever made or had.
I’m giving it 5 for ease. I’m sure there are better chili recipes but this is pretty good and super easy and quick to make. I omitted one of the tablespoons of sugar to cut sweetness and didn’t have tomato paste available so I simply added a little spaghetti sauce from a jar. Turned out pretty tasty.
This recipe is delicious, I left the sugar out as I have diabetes in my family. My family and friends love it!!! Perfect for the Superbowl party!! I’ve also doubled it for a potluck dinner !
Probably one of the best pots of chili I’ve ever made! You know you’ve found the perfect recipe when you’ve made this chili!
for such a simple chili it was really great ! thank you …I used a little less sugar, 5 fresh tomatoes and espelette pepper instead of cayenne … Wow , simple and so fast for a chili !
Absolutely delicious! I always keep coming abvk to this chili recipe cause it’s simply one of the tastiest to make in such a short amount of time. I made some alterations like using low sodium diced tomatos, paste, and sauce, as well as using low sodium chicken broth instead of beef broth. I also added way more spices, some chopped anaheim peppers and a lot of snipped chives. I omitted the sugar as it wasn’t needed upon tasting. I love that you can take this recipe and expand upon it! Thank you so much.
Online, I’ve found a few recipes for beef and turkey chilis, with or without beans, with or without cinnamon, etc. So many varieties, i could never really rely on one particular recipe. Wanted to make chili tonight for dinner and this recipe was the first to pop on google. I usually don’t choose a recipe based on its rank/listing, but I clicked anyway. Scanned the recipe and thought it was simple enough and familiar enough among other chili recipes. I like this recipe. A lot.
I followed the recipe, exactly. No substitutions. No alterations. This was the most headache-free recipe for chili ever! I won’t attest that it took me 30 minutes. But I was done under an hour. I ate the chili three hours later and it was delightful. Thanks for a go-to chili recipe! Maybe I will add some other things in the future, but this works in a flash!
I used half the sugar but made the recipe as is otherwise!!!!! totally delicious!
perfect mix of everything. (didn’t do the Cayenne pepper however just because the kids)
Delicious… made it exactly as suggested but without the added cayenne. Really lovely. Spicy, tasty and dead easy.
All you had to do was omit the sugar. Easy peasy.
Yes just put twice the amount of each ingredient in. Do not try to triple it because it will be three times the size.
Thought it was amazing! Only did 1tbsp sugar and it was great! I added white kidney beans as well and a can of drained corn. Super yummy! Great recipe!!
yes used corn and broken spaghetti, best yet.
This, like all the best chili recipes, add extra cumin. The amount in the chili powder isn’t enough. This is a great recipe, I can see from the other comments that it’s easy for people to do tweaks, so it’s making a lot of people happy. I grew up on thinner chili so I used a 15 ounce can of tomato sauce and a extra can of diced tomatoes. Also used leaner ground beef than called for (health reasons) and less garlic (I love it and would double it, lol, but hubby hates it. I never thought to use beef broth but always will now. Thank you!
Great recipe! I didn’t include the sugar and I used chicken broth instead of beef because that’s what i had on hand, still tasted delicious! Will definitely make again 🙂
Great ratios of spices. My husband doesn’t like garlic, so I substitute onion powder in the same amount with great results.
I tried the suggestion in the comments to use a full can of tomato paste (6 oz) and a large (28 oz) can of the diced tomatoes instead of tomato sauce. Worked very well.
Will never use the bag chili again. This is the best Chili ever, made it 3 times, having it tonight. THANK YOU for sharing this recipe.