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.
Very good recipe. I will be making this again. Good for a damp and rainy day!
I found this recipe and made this for a Chili cook-off at work. Out of 18 entries I won third place. I’m not a cook so this is saying A LOT about this recipe.
This recipe was amazing!! I’m SO glad I doubled it. If you’re like us you’ll want to enjoy the leftovers, or freeze it for an easy meal later. Really glad I tried it!
Omg!! I made this last night! Fantastic but was a little soupy so I added flour mixed with beef broth to thicken. I also used 2 pounds of ground beef.
Best Chili I have ever eaten and from Texas
Way too much sugar. I would halve it next time. It’s weirdly sweet. Spice level is good – though you could cut down on the cumin too as most chilli powder already has it. Also, I ended up covering it and letting it cook for 15 mins more as I like my beans a bit softer. I would add them in the beginning after softening the onions next time. Wasn’t bad but not the best I’ve had. Good served over rice.
Too much sugar!!
Good and easy recipe. I’ll make it again but, as others have noted, it’s a little too sweet (and I love sweet).
For those trying the recipe for the first time, I’d suggest cutting The sugar in half and adjusting to taste.
I agree. Too much sugar…I’ve never added sugar to chili before , wish I hadn’t this time.
Agree, I used only 1 tablespoon of sugar and a little less cumin.
Quick,easy ,no fancy crazy things to buy and it was delicious
Love this recipe!!! Easy and delicious! Made it this week!
This was fantastic! My kids devoured it!
I’ve been searching for a good chili recipe for a while and this one was a hit! I added a can of black beans as well, and it was delicious!
I’ve eaten and made lots of chili in my 67 years and this was absolutely the very best that I have ever eaten. I normally use a packet of store bought chili seasoning mix. For the past year or so, it seems to always be too spicy for us. I was hesitant to not add the packet in this recipe. However, I doubled the recipe as directed with the addition of a can of corn and 2 tsp. of cocoa. And I used Splenda brown sugar instead of regular sugar. OMG. I don’t think I will ever use a store bought seasoning packet again. I did not use the hot pepper but may the next time. I think it needs a little heat, but that’s just my opinion.
I’d prefer not to add sugar to the chili Has anyone tried it without sugar and is it just as good?
Hi,
The sugar does not add sweetness, per se, but balances all the flavors, acidity and mellows out any hint of bitterness. It’s similar to when you make spaghetti sauce. Personally, I wouldn’t prepare either without it.
Hope this helps : ) Happy cooking : )
Rebecca
Some of the best chili I’ve made. Goes great with cornbread. Now if I can only remember where to find the recipe the next time I make it.
This recipe is delicious. My 10 year old just loves eat and gobbles it it. It is delicious and quick to get on the table.
I alwAys substitute a string beer for any liquid in chilli. It adds depth…lager, Belgian Beer or Guinness
My new favorite recipe for chili. My old recipe used chopped green peppers and Mexicorn and was quite sweet. The left overs made excellent Chili Mac as there was plenty of liquid to keep it from being too dry.
It was okay. I felt like the spices were a little heavy to the point it made the ‘sauce’ gritty even after I simmered it per the directions. Perhaps if I added more broth, it would have helped?
Best recipe ever!!! We like it hot so we added more cayenne! Also, we did not put beans in the pot. It was delicious!!!!
Yummy!! So fast to make and delicious!
I really loved this recipe. But left out cayenne pepper! It was plenty spicy with out it!
Easy. Delicious. And just the basic ingredients. Although I must admit I add a dash of cocoa and cinnamon. Thanks for this great recipe!!