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 made this recipe a week ago. Both my daughter and I liked it. Today we were driving somewhere with a friend of hers. She told her friend that I’m a chef (I’m not even close) and that I make the best Chili. She then asked me to make Chili again tonight.
Best chili ever! Sent a copy to my sister. For the 2T. chili powder I used a variety of Penzey’s chili powders. Ancho, reg., medium hot and their chili con carne powder. Cannot get enough. Will probably be making once a week for awhile. Love the fact that it comes together so quickly. Thank you so much for this fantastic recipe. Cooked it in my parents cast iron deep skillet.
This was the best chili that I have ever made. I did add a tablespoon of coco powder, but omg this was very good chili.
I would like to double this recipe. Can I just double ingredients or do I need to alter anything?
Thank You!!
At the top of the recipe is a box with 6 in it ( for 6 servings). You can treat the box as if you were ordering a different quantity of an item. I replaced the 6 with 12 and the recipe automatically doubled!!!
This recipe was excellent! Quick and easy to put together. The only thing I did different was I used ground chicken and omitted the sugar. Will definitely make again!
thank you for this recipe, needed one tonight and this came up at the top of my search results am making it now
I always make my own recipe but wanted something a little different than mine and I have to say, it’s delicious! Thanks for sharing your recipe! 😊
This recipe looks really good. As an option if a person wanted a little thinner chile would you use water, more beef broth or some tomato juice? Thanks
Add beef, chicken, or any homemade broth, crushed tomatoes, tomato juice, or a beer. Just not water (not enough flavor).
Just made this chili and we LOVE IT!! This will be my go-to for chili from now on. I left out the cayenne for the sake of my children’s tender taste buds but it’s still so deslicuous! They have it loaded up with cheese and Fritos! Thank you!
Perfect fall day for chili! I’ve been looking for a simple, easy classic chili recipe and this hit the spot! Thank you so much for sharing. I only made one small adjustment and that was with the sugar, as I only used half of what was indicated (I tend to do this with all recipes I use that call for sugar). Thanks again for sharing and will definitely be making again soon!
This is terrific! I’ve made it twice now and my husband loves it! He just liked the chili i made before in which I used packaged chili spices. But I was out and he wanted chili so I googled and found your recipe. THSNK YOU!!! I’ll never go back to package chili spices again!
hello i had not chili paper pouder and used green fresh chili. After all taste with bitterness not like spicy more like bitter, but over all I like it, my family does not like May you tel it is make difference taste when use pouder instant of fresh chili. Thank you
Dried chili powder is actually very bitter… the bitterness of the fresh peppers might depend on the type of pepper you used. To make chili less bitter, you can try increasing sugar, or cumin.
My husband requested chili and I’m not much of a chili fan but thought I’d find a recipe to try and WOW! This was a hit! My four year old asked for seconds and she doesn’t do that very often. This recipe is perfect and I will definitely make it again!
This was very good! The only thing I did different was cook the meat separately so that I could drain the grease. It was soooo delicious.
My first time making chili and I am absolutely in love. Used ground turkey. Topped with shredded cheese and sour cream. I LOVE this recipe! And the best part is how easy and quick it is. Cooking in a crock pot would be too much waiting. This recipe is really amazing! Perfect fall comfort food.
This chili is far too sweet for us. I think if we make it again we’ll cut the sugar in half.
I was CRAVING my mom’s chili. Sad thing was, my mom died 7 years ago and had never written her recipe down.
I tried many chili recipes, but nothing tasted the same …until this one. 🙂 This recipe is still just a little bit different than my mom’s, but delicious none the less. Thanks for sharing.
Perfect!! I’ve been looking for a classic, standard chili recipe for years & this was exactly what I was thinking. Tasted great and my daughter said at least 5 times how much she liked it – glad I doubled the batch because she declared she’s taking some for lunch tomorrow 🙂
Making this now! Still simmering, but I’ve already sampled and it’s delish. I didn’t have cayenne so I used so red pepper flakes for a little kick. I’ve also tried many chili recipes, this is one of the best. Thanks for sharing!
Have read ever so many chili recipes and made them as well. I got a little inspiration today.. I used chuck beef cubes (small) cut from a big steak and decided to use the bones. I sauteed them along with the onions and beef and let them simmer along in the cooking. It tasted wonderful and let’s face some added nourishment…and of course, remove before serving.
I tried this recipe last night and it tasted amazing. I’ve tried a few chilli recipes but this is the best one and I will use again. Thank you Amanda.