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.
So I made this tonight for me and the boyfriend and it was my best pot ever!! I don’t like cumin so I didn’t use it , i used my typical seasonings in my cabinet for the meat along with chili powder, fresh garlic, onion and a medium serrano with the seeds.. I used less then a 4th of beef stock because of someone else’s comment oh and i sprinkled a little chicken bouillon seasoning.. I let that bad boy simmer, it came out very flavorful and not salty It was perfect….And i kept skipping the beans part lol finally i read it and fell out laughing.Im definitely from texas!
Great tasting chili. A little sweet for our family, so cut it down to half the sugar and it was the perfect amount for us. Thanks for the great idea.
I really enjoyed this! I was a little doubtful about the sugar but I gave it a try. I usually eat chili with sweet cornbread muffins so I think the chili was a little too sweet with that combo. Next time I think I’ll make it sans sugar. Thanks for sharing! Quick and easy chili recipe that I’ll definitely make again. 🙂
This is my second time using this recipe and it is delicious. I cut the sugar to less than half the amount and added oregano. The entire house was full of the wonderful aroma.
We loved it
Really tasty! Will cut sugar in half next time.
Best Chile ever!
Very easy and a total crowd pleaser
Awesome and quick
It is a very good basic chili recipe. I had to add vinegar as cumin was little overpowering. I will make again just little less cumin.
We feed about 40 people every Sunday in our family. I was just browsing chili recipes on the Internet last night and came across this one. It was an absolute hit with the adults and children both. I multiplied this recipe by four. Next time I will multiply it by five or six. Everyone wanted seconds! This is a must try!
Quick and Great tasting without the 2 tablespoons of sugar
Sorry….worst chili I’ve ever made. Definitely not what my Mom made! I LOVE garlic and cumin but the amounts in the recipe were way too much sand the use of beef broth simply did not mesh with the expected taste of chili.
Great recipe! Add extra cayenne, three thinly-sliced habaneros and one large, sliced jalapeno. Top with sour cream. Dynamite!
My adjustment includes fire roasted Rotel Brand Tomatoes. Gives it an awesome kick after you take a bite. Doesn’t seem spicy at all, then it hits. That delay is amazing.
Fantastic!
My too chili recipe every time! It’s perfect!
I can’t wait to try this recipe. I had frozen aujuice from Abby’s French dip. This is the only chili recipe that call for beef broth. I have banana peppers from Marcos Greek salad. I plan to add the peppers to this recipe.
We love this recipe!!! Thank you for sharing!!
I based my chili on this recipe, I doubled mine and I did omit the sugar. Just not sure on how the sugar would make it better, then again I know nothing on chili. I didn’t add cayenne, but instead I added chipotle to make it more mine. Totally would love to do this again. It was super easy and straight forward
The sugar just helps to cut the acidity in the diced tomatoes/tomato sauce. 😉
Okay, this is the best chili recipe ever! I have been looking and looking for the perfect, easy and simple recipe with all the basics. This is the one! Thank you for sharing. It was fast, easy and delicious. Exactly what I always want the chili to taste like. Paired it with some homemade cornbread. It is going to be the perfect cold night pre-football meal!
There ain’t no beans in Texas chili…ever.
That was true for a long time. I am born, raised and live in Texas. Lately I put beans in my chili. Beans keep me regular plus the doc says to cut back on red meat. I have also found I enjoy sitting by the campfire at my farm after a hard day of work and letting a big one rip occasionally. Plus I just plain like beans, so I figured to hell with it. I have never paid much attention to someone telling me what I am “supposed” to like.
You can’t say beans are never in chili in Texas because they are in my chili bowl, friend.
I will agree it is rare.
Great! I let it cook all day on top of my woodstove here in northern ontario with snow on the ground.
I really like how you narrowed down the essential spices for great flavour. Too many chili recipes contain all but the kitchen sink. Good job.
Does she call it Texas chili? No. So, what’s your point?
Also, The International Chili Society states that beans are a permissible ingredient for chili in the annual World Championship Chili Cook-Off.
There ain’t no claim this is Texas chili…. so….
Ok well I just made chili in Texas and it had beans and it was delicious. 👌🏻
I made this today by just adding a few things to this recipe fresh garlic some jerk sauce and it was delicious I also did kidney beans and pinto beans.
AMAZING. Very easy and delicious. For the people who said this isn’t very good….you are full of SH!T.
What cha I use instead of beef broth?