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 was the first time I ever made chili and this was the recipe I used… The first time it was just amazing.
Everytime after that it just continued to get better and better.
So I wanted to thank you because this was a meal that I grew up loving as a kid and I wanted to learn to make this for my daughter now. It has been super successful and I always get so many compliments on it when I make it.
So I give this a 5+ stars and I definitely think if your here because you want to make chili – this recipe is absolutely worth trying !!!!
I love this recipe and make it often!! Just curious- it really only feeds 3 people in my family though with just a regular size portion. Do you usually double or triple recipe? I don’t see how you can get 6 servings. Just curious. Maybe I need to cut down on my portion bits it’s so tasty! 😁
Made this chilli for my husband (I don’t usually cook) and it turned out amazing. Will definitely make this again
made so many times and never fails, always impresses the family too and is so easy to make
Really good
I made this chili today, but I used ground turkey. This turned out to be soooo good. I will certainly save this one!! I didn’t need to add anything.
Do you drain the meat?
It was a little sweet for my taste, but that’s an easy fix for next time. I loved it other than that.
Great recipe! Made many times.
I found that half the cumin and half the sugar was sufficient. And instead of the extra tomato—the sauce, I added that amount of red wine. I also use crushed garlic rather than garlic powder. And, I added chunks of green pepper and a small amount of finely diced carrots. Tastes less sweet, which I prefer.
Everyone has a fondness for a particular taste in chili. This recipe hit the sweet spot for me. I liked the level of spiciness (fairly spicy overall with the cayenne, I think), and the flavors seemed to meld together nicely. I did modify slightly based on what I had on hand. Instead of using 1 (15 oz.) can petite diced tomatoes and 1 (8 oz.) can tomato sauce, I used 1 (23 oz.) can petite diced tomatoes. I don’t think that changed the taste materially. Hearty, filling, and a great soup on a cold day.
This was so good and so simple. Never buy the packets to make delicious chili!
Hi, I am getting ready to make this chili and I
noticed it doesn’t say to drain the ground beef,
Was wondering if I do that?
Please reply!
Thanks
Just found your chili recipe and it was great! Can l join The Wholesum Dish?
Just like my grandma made. So wonderful!!
Excellent… I made it Keto ..##1…..
This is the best chili I’ve ever had! I added a can of pinto beans and a green bell pepper, as well as a tsp of smoked paprika. This will definitely be in a regular rotation on the dinner menu, as well as a great dish for gatherings or potlucks.
I cut the cumin in half because we don’t like as much I think I’ll also cut the sugar in half next time too it was a tad bit sweet but very good. I serve with elbow macaroni sour cream and cheddar for those who like it thick and hearty good recipe!
Love ❤️ all of your recipes
Loved the recipe as a base but did change a few things to our family’s liking. Reduced the chili powder to roughly 3/4 of a tbsp since we don’t like a strong chili flavor, threw in an extra can of white kidney beans, and added some sweet paprika. I also used chicken broth instead of beef broth because it was what I had on hand. Came together quickly and with staples I had. Looking forward to trying other recipes.