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.
Great recipe!!! My chili came out great and taste delicious. My family enjoyed it and it will be a staple dish for this season!!
I love this chili! It’s a Sunday standby in the fall and winter, and so easy i’ve basically memorized it. I did find it slightly, *slightly* flat, but adding a teaspoon of apple cider vinegar before simmering brings it to a perfectly balanced flavor. So delicious!
Loved this chili recipe. Would make it again.
Just made this Chili ,it is awesome in flavor and it will have a top spot in my cold weather dishes. .Simple and delicious 😋
Once we finished eating my wife said this goes in the family recipie book (replacing 3 others including sister and moms) we added an extra can of beans (white for color) and only used 1 table spoon of cummin, the kids don’t like spice and one plus all the chili was more than enough for us.
Well done.
I am probably the worst cook on this entire planet so I skeptical about making this on a night we invited friends over .. i followed the entire recipe down to every last detail .. holy cow .. tastes just like my grandmas, it’s the best meal I’ve made , and it accommodates all the picky eaters in my house
Terrific recipe. I did halve the spices to lessen the heat and added green pepper. This will be my go to chili recipe!!!
EASY PEASY RECIPE! KIDS LOVED IT!! SUGAR IS THE KICKER, TAKES AWAY THE BITTER TOMATO! I’VE HEARD ADD A TEASPOON OF COCOA POWDER TOO! THIS WAS GREAT, COMPLETELY FINISHED THE ENTIRE POT
A note of caution. Not all chili powder is created equal. We have some that is super hot and I have to reduce the amount to a small fraction of what the recipe calls for. That said, once I found the right combination, this is my go-to chili recipe.
Making this for supper tonight. Was easy and quick to make. Not to spicy perfect flavor.
I didn’t have any sugar so I added a can of condensed tomato soup as it’s a bit sweet and helped to balance all the spices. I also added two cans of drained mushrooms and a couple of tablespoons of Worcestershire sauce to give it more flavour. Turned out fantastic!
Great spice combo. Easy to make and maybe took 20mins to put together. Made the mistake of adding too much beef and that made it a little more oily but and easy fix. Overall easy and tasty recipe.
Amazing. Just amazing. I had my first taste of this chili 10 minutes ago and my tastebuds exploded. There was so much flavor! Mine turned out to be a bit oily but otherwise, it was fantastic. This will be a regular meal in my house!
REALLY good Chili!! Possibly the best I’ve ever had and definitely the best I’ve ever made. And very simple!! The only deviation I made to the recipe was to add about 1/4 lag, chopped green pepper in with the onions.
I was a little worried about the amount of spices, but it worked beautifully.
Now to find a good cornbread recipe…
Excellent recipe, but I think it’s better to cook the meat in a frying pan 1st, so you can drain the excessive fat easily. I also used a can of mixed beans which gives it a bit more flavor.
This chili was perfect! I doubled the recipe because I had 4 cups of cooked red kidney beans. The whole family loved it! Thanks!
Love this recipe! We made two pots one that was spicy and one that wasn’t. The one that wasn’t spicy I would reduce the amount of chili seasoning that you put in it. I ended up adding a couple of cans of beans to make it not so spicy. It is so good.
For the spicy one we use rotelle for the diced tomatoes. Both chilies were gone within two days so yummy.
Excellent recipe, I made 1 change, I used black beans instead of kidney beans
Great Recipe for a Classic Chili! It’s won me 1st place two years in a row at our Chili Cook Off!
My husband said this chili was “addicting”. I am going to save it and use it from now on, I didn’t have tomato sauce and used crushed tomatoes instead. Other than that, I followed the recipe. Thanks!