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.
How does this recipe hold up in the crock pot? I need to make chili a few hours before it will be eaten. I thought I could cook on the stove then transfer it to a crock pot on “keep warm” for a few hours. I haven’t seen any comments where someone has put this recipe in the crock pot.
I cook this in the crock pot and it’s perfect for about 7 hours on low. Makes it real thick and the meat is tender
I prep the chili on the stovetop and transfer to my crock pot. Cook it for 5-6+ hours on low. Comes out great!
I like a little Spicy so added a pepper jalapeño pepper and green peppers. I used all the rest of your recipe it was great.
Delicious and easy
The best homemade Chili I ever made!! Ty for your recipe …it was fantastic!! 😘
Pretty good recipe, just wished they would tell me how long to soak the red kidney beans…
Very delicious. We didn’t have beef broth so I used veggie broth, but it still turned out yummy! I also added a can of chickpeas. I’ll be a bit more careful on the cayenne, but I added a bit of apple cider vinegar to balance the heat. Will make again!
Added a little more spice other than that really good recipe
Thank you! It turned out very easy to make and super tasty! My kids kept asking for seconds.
great chili, excellent flavor, Family said it was one of my best!
Absolutely love this recipe! It is now my go to when craving chili.
Great. Thank you sooo much.
I usually make a slow cooker chili, but had to be home all day, so tried this recipe in my le cruesett.
Added ortega chilis and a tablespoon of cider vinegar at the end. Topped with sharp cheddar. So good! And so quick ! I might sneak in some veggies like another reviewer suggested, to up the nutritional value. Will be making again!
My family said this was the best chili they ever had. I had always used those chili packets before. This is the only recipe I’ll ever use from now on.
I made this dish tonight, for the for time. My husband is a very picky eater, and he loved this dish. I added a couple of ingredients, and man it is DELICIOUS!!! Husband went back for a second bowl!!
I used ground turkey and chicken broth instead of beef . It turned out delicious
I made this tonight and it was booming with flavor! The entire family loved it. It will def be a family keeper. Great job!
I added a lil diced jalepenos a dollop of mustard a lil cream cheese like a couple tablespoons then my cocoa and Chipotle blend I use a lil bit of molasses as well it was the perfect spicy sweet chili substituted deer meat
I love how you made your own chili and it taste really good and I love chili
This was perfect!! I love that you can really taste the spices and adjust to your liking (heat/salt/etc). I made a few adjustments to stretch this dish for those on a budget… first, I prefer fresh garlic so I substituted the garlic powder for 3 fresh minced garlic cloves. I added additional veggies by chopping a red and a green pepper which I sautéed with the onion & garlic. Also used two cans of beans but one, I mashed to give the soup extra protein and a heartier consistency (also because my husband is not a huge fan of beans and I can sneak more in!). Lastly, I used a full 32oz carton of beef broth. Yields just a bit more chili for our lunches this week!! Delish!!
Perfectly traditional & tasty!