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.
Nice chilli
An excellent recipe! It’s a little soupier than other recipes I’ve used but I liked it that way. I used 1/2 the recommended amount of cayenne pepper and that was enough heat for us!
This is one of the few recipes I follow almost exactly as written. The only change I make is using stewed tomatoes instead of diced, which is more for the texture and doesn’t affect the flavor. This comes out perfect every time and freezes great.
Super easy and delicious. I substituted the diced tomatoes with hot Rotel…just the right amount of heat.
I made this today and doubled the beef and beans.
It is delicious!
Thank you!
This is a great chilli recipe. and I also left out the cayenne pepper, as I have a sedative stomach. It was still perfect
I made this chili tonight and I have to say it is the best chili we have ever had!!! I did not add the diced tomatoes because #1 I didn’t have any and #2 I don’t like tomato chunks. So I just added a bit more tomato sauce, about a cup and a half. I did add the cayenne pepper and it was not too hot at all. I will make this again for sure! Tomorrow we will have it for our chili dogs!!
I use this recipe every time I make chili. I add three cans of beans. Each can a different type of beans . I also cut up a green pepper and add it to the pot as well.
I have many Chili recipes and this one is the best. The only change I made was I used undrained Chili Beans instead of Kidney Beans. I like my Chili a little soupy and the the bean sauce adds great flavor
my family loves this recipe!!
I am on a no sodium diet . Do you have a chili recipe that has little or no salt.
great original chil recipe my use to make. no frills, just good food. I did add some green chilis. that’s it!!!
We have made this chili countless amount of times. The kids love it, and it’s a huge hit! Cannot recommend this recipe enough!
Bonus: leftovers are always amazing!
I subbed real maple syrup for the sugar as that’s what I use in my spaghetti sauce – it adds a depth of flavor without making the recipe too sweet. I cooked it down for about an hour. Otherwise made as directed, served with tortilla chips and salad and it was a hit in my house, thanks for a great and easy recipe!
I loved it…but it was slightly too sweet. Next time I will skip the sugar or use only a teaspoon
Excellent recipe!
I used 1/2 lb. ground beef, and a small lean steak shaved thin and cooked with the ground beef and onions.
This may be my go to Chili recipe now.
Terrific job on this recipe. It really is delicious. We made a double batch for New Year’s Eve and everyone raved about it. Thank you for sharing!
So delicious.
Excellent Chilli definitely would make it again
Loved the Best Classic Chili!