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.
Made it for a chili competition at work and it won! Did add a little extra kick to it with a half can of green and red chili peppers and some jalapeno pepper to taste. Also, as the crock pot went down, added some beef broth to keep it from drying out.
Every one I have found this recipe for chili and please keep nice and warm
This is my new go-to chili!! Thanks so much!
Okay, this was delicious. It’s been so cold here, and we wanted an excellent classic chili. This is it. I subbed half the chili powder for chili lime powder, used roasted cumin (less than called for), and added some mustard powder, a squeeze of sriracha, and a cap of soy sauce to up the umami flavor! I also swapped plain broth for bone broth (this ups the calories, salt, but also protein, so be aware). We added a little Colby jack cheese in the bowls, and it was SO good.
I have made this several times. Super easy, delicious and a big hit with the family.
This was sooo easy. I doubled the recipe, followed the recipe(with cayenne pepper!) and everyone loved it. I saved it to favorites!
This is the best chili recipe EVER!!! It has become a staple at my house. I don’t change a thing; follow the recipe to the letter. Thank you so much for sharing!
This has become my go-to recipe for Chili. My husband loves it and asks me to make it all the time. Super easy to make and delicious!
The combination of spices are perfect! I tone down the cumin and cayenne a bit and I’m vegetarian so I use impossible meat and vegetable broth and it is the perfect blend of heat and sweet. Love this recipe and I will use it going forward.
The best chili I have ever made.
The only chili recipe we use in our family! Soooo flavorful and delicious!!!
This is agreat recipe, easy to make! I love that it calculates doubling or even tripling recipe. I ommited the cayenne pepper….still plenty of heat.
I have a new recipe for chili! This was easy to make and tasted wonderful! Even my daughter said it was da bomb! We are glad to have something for those cold days.
Amazing!! My family loves this chili!! I use tomatoes with green chilis for a lil added kick. Thank you for this recipe it’s a regular in my meal making. ❤️😊
I made this Chili and we all loved it, will make it again, simple and delicious
Easy to make and tasted great! I’m saving this receipe!
I usually don’t like chili but I’m in love with this recipe! Sooooo good!
Just made this chili today. It is really good right now, but I know it will be even better tomorrow! I made it as written, with the exception that I used a bit more tomato paste instead of the sauce and two cans of beans (1 kidney and 1 black). I also added a poblano pepper (roasted on my burner and the skin removed) in lieu of the cayenne, as my sweetie does not like much heat. I’ll add more heat to mine later. Great use of spices!! Plan to serve it over baked potatoes for dinner tonight. I already put part of the recipe in the freezer for another day. I will definitely make this again! Thank you!!
I used pinto beans instead of red kidney beans, substituted tomato sauce with diced tomatoes and chilies, and eliminated the cayenne pepper. This has become my go to recipe for delicious chili.
Thank you for a superb recipe. Tried it as written and adding the bit of cayenne. Very tasty. Will use this again as a favorite. Maybe adding a little sweet corn for a slight variation .