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.
Best chili recipe ever.
This recipe was fantastic, delicious sweet with a little bit of heat
Not too much spice
I did not even add cheese on top or sour cream or anything
Thank you for this wonderful recipe
The only chilli I make now.. so easy and so good!!!
One of our favorite recipes! Super easy and tasty! Thank you!
I love the recipe. Classic chili is the best on a cold fall day. I love filling waterballoonz with chili and shooting them with a balloon launcher into crowds of people at events like weddings or school graduations. I’m scared of the toaster.
I’ve made different variations of this chili for my family for a few years. I’ve used it with ground pork sausage instead of beef I’ve also used ground bison. I have played around with the broths as well as the beans and every time it comes out spectacular. The seasoning is my favorite. It’s the most requested meal summer, winter, or fall from the whole family.. toddlers included! Its a great loving recipe meant to be shared with a neighbor too. Thank you for posting the recipe I’ve memorized it by heart now that people think its mine and said i should enter a chili contest.
Best Chili I have ever tasted. Several compliments from husband and told me me to make it once a week. Top with shredded sharp cheddar and green onions. I make it with a side of those Red Lobster cheddar bay biscuit mix. Thank you!! SOOOOOOOOO much better then the chili seasoning packet!
Just made it. It’s absolutely wonderful!
This came out delicious and so easy
Love this recipe…almost identical to grandma’s! My kind of fall/winter comfort food, but we enjoy it year round.
This chili is da bomb! I have used so many recipes over the years, but this is a crowd favorite. I make small modifications here and there with spices, types of beans, cocoa powder, etc .., but basically stick to it as is! Thank you!
This is such a great recipe! I’ve made this for several family and friends, and everyone really likes this. I personally do not like cumin and my daughter does not like spicey, so I don’t add the chili powder. However, it is amazing even without these ingredients. I love all the rich flavors and hardiness of this chili. I highly recommend this recipe.
Add 2 more cups of broth(I substituted for chicken broth) and it fed 3 adults. Delish. Flavorful. Just Yum(:
5 star
Only thing I used differently was 2tbsp.molasses
I made this and it was Great, easy to make. I added one medium diced green bell pepper to the simmering onion. Also, one tablespoon of white vinegar was the last ingredient, which enhanced the flavor for me. The taste was exceptional the next day. Will make this again, for sure. Thanks!
Real nice straightforward recipe for a classic dish. I thought the spices and heat level were spot-on, (warm lips afterburn, but not inedible.) but I’d cut the cayenne by half for my girlfriend and daughter who dislike such heat.
Didn’t have the 8 oz tomato sauce so I left it out and didn’t miss it at all. (I like a less soupy chili anyway and if anything, I was glad it didn’t have more liquid.) The ten minute rest at the end is important—some liquid is absorbed.
It will be interesting next time to try it with some diced green pepper, fresh garlic (jalapeno?) and assorted garnishes and side dishes. (Steven Raichlen cornbread!)
Would be an EXCELLENT filling I think for tacos, burritos, or enchiladas . . .
NICE job Amanda! 🙂
Why the sugar? Is it essential to your recipe. Have not made it yet, but would like to try it.
This chili recipe was easy to follow and I substituted the cooked beans for homemade beans–Best of all the chili was YUMMY and it was the first time I attempted making chili. I chose it because it was rated a 5 star!
Like your recipe. I left out the sugar and added 2 diced carrots to add sweetness!
This is now my only recipe, however I did make one adjustment. Rather than using tomato sauce I substitute it with chilli sauce. Quick an delicious