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.
My 16 yr old son is in love with this recipe. He said it’s the best chili I’ve ever made!
Would this cook just as well in a slow cooker? I made this a few weeks ago and it was delicious! I’d like to let it cook on low for a few hours instead of in a pot on the stove.
I’m curious as well
This sounds great and I’m going to make it – thanks. But how in the world can prep time be 5 minutes? Just gathering 15 ingredients would take 5-10 minutes, plus chopping, opening, measuring would add 10-15 more. I’ve never understood the rampant underestimating of prep time! : )
Made this chili two days ago it went very quickly. It has excellent flavor and my husband and I both loved it. I am sure this is going to be added in to all of the soups that we I have throughout the winter! Thank you so much for the recipe
Cleaning out my freezer for hunting season. Just made a great venison chili. I used some Alder Smoked Salt I made last week Thanks.
Made this tonight, exactly as per recipe, except backed off on the cayenne, and replaced one half TBLSPN of chili powder with 1/2 TBLSPN of chipotle chili powder. It was superb on top of Jasmine rice with cornbread. You can always add more heat, but you can’t take it back once you commit.
This recipe kicks a$$! I’ve never made chili before but this recipe was simple. I doubled all the quantities with the exception that I used 4 types of beans (kidney dark/red, black, & cannellini), also used 28oz crushed tomatoes, and 28oz tomato sauce. Turned out perfect. Typically I tweak to taste but this really did not need it.
I love chill we don’t cook chili on New Orleans but I ate in Texas loved it had to try and make some at home
Your recipe was the best !!! I will make this apart of my family love it your the best !!!
My husband and I have been collecting our favorite recipes for our favorite dishes. BEST CHILI WE HAVE EVER HAD. I want you to know our children will grow up thinking that this is what chili is supposed to taste like. Thank you for this!
Just finished a big bowl of this chili and it was very very good. No one ingredient overwhelms the rest and the blend of spices seems just about perfect !! I did go a little lighter on the onion and had to add some green peppers. The wife is already planning to make a large batch and take it to work !! Thanks for my new chili recipe !!
Wow…just wow.
Turned out perfect everybody loved it
The sweet savory balance was just right
5 stars
I noticed you didn’t mention draining the ground beef. Do you really not drain it?
The recipe calls for 90% lean beef. No drainage is necessaty. I used 80% lean and sauteed beef and onions seperately and drained it. Then added to pot and off I went with the rest of the recipe. Good luck!
I am making chili for some cub scouts. One child doesn’t like the tomatoes. Any idea for what I could replace the diced tomatoes with? Thank you!
I made it without and it was still a big hit and tasted great.
Can of Pureed tomatos works instead . Works really good.
Would one serving be equivalent to a half or full cup? Counting calories and curious. But made tonight for dinner and was ABSOLUTELY delicious. Had to leave out the cayenne but going to try next time! Definitely saving!
This is the second batch of this chili I’ve made and our family loves it!! We use lean turkey instead of beef and I’m one of those people that like noodles in it so we add that, too. So great! Thanks for sharing!
Loved this chili! I tripled this recipe for tailgating and everyone loved it, too! The only change I made was adding a diced green pepper! I had spaghetti on the side for those that like noodles in their chili!
Perfect thank you soooo much….. everything came out perfect i added my little twist but hubby and i ate the whole pot.
The leaves are changing in New England and the temperatures are turning cooler in the evening so we decided we wanted chili and corn muffins. We have a few chili recipes we always go to and love but wanted to try something new. This was fantastic and different from the others we make and we will be adding this to the rotation. We used brown sugar instead of regular sugar. Put in 1/2 teaspoon cayenne (we like it spicy) and 1/4 tsp Aleppo pepper. Also put in one can kidney and one can black beans. Great spice mix. This was awesome. Thanks! May make this for friends for lunch skiing. Want to try your pancake recipe next.
Made this tonight. Added sausage, celery, a green pepper, and carrots and it was awesome. Thank you for a great recipe.
Quick,easy, and tastes yummy!!
Thank u for the recipe and not making it hard or overwhelming it was simple and to the point.. I’ll make it again soon that’s for sure.
Best chili ever, only thing added to many hot spices how do I bring down the spice ness/ hot??ja
Here’s a trick my grandmother taught me if you over spice something or over-salt something put a potato cut in half in sauce,soup, or chilli let it cook for 30mins and pull the potato out and discard it. That should fix your problem.
New Jane, you can’t “unspice” it, only dilute by adding more of everything else. Some will tell you that a diary product, acid, or peanut butter will help. But really, the only thing that works is serving with carbs, and be ready the next day. Enjoy!
Cutting a potato in half and letting it sit in the soup will absorb the heat. Just discard the potato.