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.
This chili is the bomb! We invited some guests over for dinner on a moment’s notice and I didn’t have anything to feed them. After looking in our pantry I decided I could whip together some chili with the meagre ingredients we had on hand. I found your recipe, and it all came together in less than half an hour while my wife was making cornbread. We all loved it! Full disclosure: My wife and I are vegan, so we substituted the ground beef with TVP, and used beef-less broth, but everything else we made as written. I’m saving this recipe to make again for a faculty potluck next week.
Have been using this recipe for awhile, my family loves it
Used water instead of beef broth. Was still a hit! I will definitely be making this again.
Very delicious! My guests loved it! I doubled the recipe and added green, orange and yellow bell peppers to up the veggie content. I also used fresh minced garlic vs. powder. This is a keeper for sure. Enjoy.
Excellent Chili recipe !! Everyone loves it!!
Yesterday I made a triple batch of this recipe, it was the first time in my life (40yo) making chili. My husband (whom LOVES chili) said it’s hands down the BEST chili he’s ever had!!! Everyone loved it and I served homemade cinnamon rolls with it, so delicious!! (Maybe serving those 2 together is a Wisconsin thing??? 😂) Thank you so much for such a wonderful recipe!! (I froze half of it for next Sunday.)
This was such a quick and easy recipe. I had leftover rib roast my family didn’t eat. I substituted the rib roast for the ground beef and was able to create two meals. I’m definitely saving this recipe.
Great
Great chili flavor but too spicy for my wife. Good with sour cream and shredded cheese. Served with sweet corn bread, delicious!
Loved this recipe and helped this newbie to the kitchen feel encouraged to keep going! Thank you for sharing your recipe. ❤️
Easy and delicious dinner , love it thank you
This is my go-to recipe – love it – classic chili. I modify it slightly (reducing the cumin bc we don’t love cumin), adding a can of green chilies and veggies) but the base is essentially the same – consistent and delicious. We top it with cheese, sour cream, avocado and cilantro and serve with corn bread. Perfect winter meal!
I make this 8 times a year and everyone loves it!
Works for me, cold weather, fire place going , chili, football
Can this be made in the crockpot?
Hi Everyone
This is a chili to try. I’ve used it around 10-12 times now and is book marked for use every time we want chili.
Only thing I add is- dried ghost pepper powder I make every 4-5 years for several dishes.
Best of luck and enjoy
Hands down best chili
I love this recipe I make it every week
This chili won the blue ribbon at my work chili cook off! It’s my go to recipe!
My family loves this chili.