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.
Made this recipe last night. My husband is a fan of chili and I had everything in the pantry for it. We really liked it and it was great the next day for lunch. I used canned pinto beans instead of kidney beans since it was what I had on hand, and added some minced garlic to the cooking onion. I also used the cayenne which made it pretty spicy, but we like spicy so it wasn’t a problem. We will definitely make this recipe again.
Yes this recipe was really good. Used good ground beef and left it in bigger chunks. We all really liked it. We were out of beans, so no beans in what I tasted.
This chili is so basic and yet so satisfying. I have made so many different recipes and this is such a classic recipe. I will not use another chili recipe again. I did share this recipe and made it for a large funeral luncheon. The comments from the attendees was that it was so comforting and just a classic thing to serve. They were so grateful.
Thank you for sharing this recipe.
This chili was delicious, but far too spicy for toddlers. I have 2 toddlers. My 23-month-old ate it but acted like it was bothering her. My 4-year-old wouldn’t touch it (but that was mostly because it didn’t “look good” to him). I didn’t use any cayenne, and even reduced the black pepper to just 3 pinches. I added 1 red bell pepper to the mix, and a can of corn.
Not sure why it was spicy – maybe chili powder is spicy in higher amounts? I’m stumped. But I sure liked it. Made me a little hot in the face. Mind you, we don’t do ANYthing hot most of the time because of our kids (and it can sometimes cause me digestive issues). So if you’re on here complaining it wasn’t spicy enough, you probably eat spicier food more regularly. Not sure if you realize this, but you can actually desensitize your taste buds to hot foods, to an extent.
Anyway, I thought it was amazing and would make it again but for my picky little jerks… er… I mean angels. Good recipe! Thanks.
This one of the best chili’s I’ve ever eaten. I did omit the added salt and thought it was perfect. For those more salt-sensitive, you could also use low sodium or sodium free beef broth in place of regular beef broth. The spice blend is perfect for my taste, but I admit that I do like my food spicy. This is the only chili recipe that I make again and again and actually look forward to the leftovers.
This dish was delicious and people kept coming back for more. Instead of 1 pound of meat and 1 can of beans I used 2 pounds of meat and 2 cans of beans. I kept everything else the same and it came out great.
Excellent! I used Rotel instead of plain diced tomatoes, diced up some yellow pepper, used sea salt, and used dark kidney, cannelloni, and light red kidney beans. Both adults and kids loved it. Thanks for the delicious recipe.
This is by far the best chili recipe I have tried. I am in my 60’s so you can imagine how many recipes I have tried. I don’t need to look anymore. I found the best recipe with THE WHOLESOME DISH. I just don’t add the sugar and instead of just diced tomatoes I use Rotel. Thank you wholesome dish for the best chili!
Hello! Have a quick question… 🙂
I’m making this for a film set of 24 people tomorrow. I’m wanting to make it ahead of time in the crockpot. Could I just make it in the crockpot and then place it in the fridge until needed? Then heat it up by putting it in the crockpot again tomorrow morning?
Looks delicious!!
in my opinion, it’s far too spice heavy. The texture and everything else is good, just don’t prefer this spice blend
So fast and easy to make and full of flavour
Loved it
I’ve made it several times now but I use turkey instead. The spices are great, they’re what I normally use. I add 4 tablespoons of butter for a little more fat (turkey) and I add more beans ( I just like them) but this is a great recipe. You can use the left overs for omelets, skillet meals, or backed potatoes. Thanks for sharing.
This has been my go to recipe since I found it. Quick and easy and GOOD. Not to hot but that’s an easy fix when serving. Most people don’t like it as hot as I do. Just right for the wimps.
First time I’ve ever made chili. I was asked to be one of five to make chili for our church mens fellowship meeting. I made the large batch 18 servings size. Since having never made chili before I made sure to follow the recipe as written and I must say it is a very delicious chili. It didn’t last 30 minutes before it was all gone. Everyone stated this was the best chili there. I’m now asked to make chili for our upcoming church senior lunch gathering. Thanks so much great chili simple to make. A Win Win!
Have been using this recipe for many months now both my roommate and I have enjoyed it immensely! The only things I’ve altered/added is fresh garlic and hot tomato sauce. Also, have used black beans instead of kidney a few times. Both are tasty. Thank you!
This is a great recipe. I did however change it a little bit. I put in Raos marinara sauce with some tomato paste instead of the tomato sauce and tomatoes. There’s something so natural about this marinara sauce and it is fantastic in every dish I make. I also put in a little bit of the chili pepper flakes instead of cayenne pepper. Of course I really upped the chili powder as well.
Too salty, absolutely no heat.
Read the reviews and figured with such a high rating, it would come out ok. Nope! It did not. I see people complaining about it being spicy but I think they’re confusing salty with heat. Should of used a 1/2tsp of salt not 1.5 tsp!!!?!?! Absolutely no heat whatsoever as well. Very bland.
I will not do this recipe again. Posting this knowing very well my review will be deleted.
Having no heat is not a flaw, so you shouldn’t make it sound like one. Some people, including myself don’t like or in my case can’t have hot spices in their food….. OR have children who won’t eat it if it bites them back.
I for one am so happy to see people post recipes intended for everyone.
If you want spice and heat…..add it…..or find another recipe that is spicy and hot.
Delicious! I added a can of pinto beans, chipotle chili powder and some diced nacho style (pickled) jalapeños. I thought the salt was going to be too much but it worked out perfectly.
The nice thing is, you can adjust the spice/salt/heat to suit every differing palate!!!
Peter, calm down. It’s not that serious, it’s a recipe. I’m writing this response because I read your review. You know, the one that hasn’t been deleted…
This is delicious. Easy. My new go to chili recipe! We love the depth of flavor. I did use Better than Bouillon chili base paste in,and omitted the salt, but otherwise used recipe as is.
My very favourite chili recipe. Thanks!!
Made for a Pot luck. Everyone enjoyed it, Little a left over. I rated it Great. Even some people wanted the reccipe. I used my own Canned beans & Tomato. Nice to have the basic on hand. I soaked the beans 12 hrs. rinsed canned set aside for times like this. Cost was light when you have canned your own stuff
This has been my go-to recipe for the last two years and, my family loves it. In fact I have a double batch simmering on my stove right now! We will have a bowl tonight and I’ll freeze the rest.
I used this recipe. Family loved it. I did add a bit of honey, not to taste but to off set the tomato.
Excellent recipe! It is now my go to on cold evenings.
I have made this recipe over 20x. From the first time I made it I knew this would be my go to chili recipe. Simply the best. Easy and delicious!!
Every time I make this my family says it’s the best chili they ever tasted. They keep telling me I need to enter a chili . Fantastic recipe.
I make this recipe just as it’s written and I love it. My family loves it. Wouldn’t change a thing. Thank you for sharing.
Wonderful and quick chili – in our all-time, record breaking snow year in Utah. Wanted a stay at home day with warm food. Easy stuff to find in pantry! My kiddo loved it, too (she can do spice, although, I didn’t find it too overwhelming in heat, anyhow). I halved the sugar upon reading reviews. Thank you for this gluten free chili recipe. I will make it again. 🙂