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.
I ran out of chili powder, only had about a tsp, so I subbed ancho and chipotle. It was a success. Me and my son had two bowls first night and again 3 days later, and it was even better!
Amazing flavor.
I will admit that I have never done the recipe as written. There are 4 things that you want with every dish… Salt, heat, fat, and acid… This dish had everything except acid so I added the juice of half a lime…
OMG, the umami in this recipe is amazing. Great complex flavor, decent heat (I didn’t add the Cyanne) for people that don’t like a lot of heat, and fairly easy. I treated this as a one pot recipe so the amount of dishes needed for this recipe is minimum (cutting board, knife, cast iron pot, and a strainer). Oh, I also used a can of medium Rotel for the tomatoes.
Highly recommend recipe for a simple chilli.
Wonderful classic chili recipe. Really is just like mom used to make. Perfect just the way it is or add your own twists. Well done.
It’s been a while since I made chili and needed a reminder. I’m so glad I stmbl d upon your recipe. Great classic flavor. I won’t make any other recipe after this one. Thank you
This is an excellent base recipe but a touch too sweet for my taste. I balanced out the sweetness with ground chipotle and apple cider vinegar and an currently enjoying a bowl. I will definitely make it again but will reduce tte sugar by half and keep the additional chipotle and ACV.
Truly the best!
My family couldn’t get enough of this chili. I added half a green bell pepper and cilantro. I used tomatoes from our garden . I will certainly make this again soon!
My favorite dish!
Yay! Made this for a neighborhood gathering. It was a HIT! Shared the recipe… but did NOT add the cayenne pepper . I had several hot sauces on the table with cheddar cheese, sour cream and sliced green onions, jalapeños and fresh parsley. Thank you for such an easy and delicious recipe !
Whenever I try out a new recipe for the first time I follow it exactly, how am I supposed to know if the recipe is good if I tweak it? Round two of using a new recipe tweaks like adding this or that are not necessary here. This recipe was perfect! Exactly what me and baby were craving. I will note however that I bought regular diced tomatoes instead of petite on accident. I thought it was delicious but will definitely use petite next time to better disguise them from my very picky 7 year old.
I always do my own thing but it has been a year since I made chili. I needed a reminder. This is the first recipe I looked at and after another half dozen, went back to. It tastes almost exactly like my mothers chili. I love it. I didn’t do the exact amounts and cooked dry beans. My advice is to use all of the ingredients in the recipe but add or subtract amounts to suit your taste. This is a very good basic recipe for chili.
I come back to this recipe over and over when I need to cook chili! It’s perfect as is, but sometimes I like to add a little more onion and more beans.
Awesome
do you use white or brown sugar?
Granulated sugar is always white sugar 😉
Best chili I’ve ever had!
This chili is perfect! I doubled the recipe so I could freeze the leftovers! I served it over baked potatoes with cheese, chives, sour cream and bacon pieces. This recipe for chili is so easy to follow, take your time and read the directions first, then make it. It is wonderful.
My husband loved this recipe
I’ve been making chili for years on my own, from recipes, in a crock pot, and on the stove. This one is hands down the best! Made it for family gathering and everyone loved it! Clear directions, thanks!
I won the church chili cook-off with this recipe! Thanks!
This is amazing…exactly what I was looking for.
This is my go to chili every time! Best chili ever.
Terrific recipe and very easy. I added crushed red pepper flakes, increased the diced tomatoes to the 30 oz can. It’s always a winner whenever served to family or to a mob. Everyone loves it.