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.
Amazing! So delicious, quick, and simple! Definitely recommend this chili recipe!
2 Tbsps of cumin was just perfect! I read the comments and people were saying 2tbsp of cumin was too much so I only put 1tbsp at first, you can tell something’s missing.. so I added the remaining 1 more tbsp and 1/2 tsp coriander and that fixed it. I cooked it in the crockpot on high for 4 hrs. SO good!!!
First time making Chili. A win in my book! Accidentally used a 14Oz can of tomato sauce instead of 8, but added a can of pinto beans to fill it out. Worked great! The optional cayenne pepper is a must in my book!
We go a step further, we use 1/8 tsp dehydrated ghost chili peppers that I grow every 3-5 years. I run out. Cayenne is good but not enough heat. And the ghost actually has flavor, not just heat. 1/8 tsp does make it pretty hot. And I am a hot kinda guy. Lol.
Excellent recipe. My favorite and I have made 10-12 dbl and triple size batches.
Hey, kinda hot guy, I’ve never tried ghost peppers. I love heat but my gut doesn’t so I generally use cayenne so I can control the level of the heat. Do you think putting a slit in a ghost pepper and cooking it in the chili would pass on the flavor but not too much of the heat? I generally use cayenne so I can control the heat but the flavor of the ghost pepper sounds interesting. However, I do want to be able to eat the chili and not die in a corner somewhere. Is it worth trying to try one using the slit in the chili method in order to get the flavor but not so much of the heat for someone like me who has to be careful of the heat level?
I made this recipe it was amazing I did however add bacon and bell peppers And it was delicious would recommend this recipe.
Should have read the comments first. Leave out the sugar. I made this and added more salt until it tasted hist right.
I also found it too sweet. Next time….no sugar!
Super easy and delicious. Added bay leaves to the mix and that gave it a rather fresher taste. Highly recommended.
I accidentally put in a teaspoon of cayenne. It was hot but really good! Definitely will make again.
I can’t, in fairness, rate this recipe as I didn’t follow it exactly. 2.5 tablespoons of chili powder?! I love spicy food and have won my fair share of spicy food eating competitions, but knew this was too much. I prepared the spice mix using only one tablespoon of chili powder and followed the rest of the recipe as written (well…I omitted the cayenne pepper as it’s the same thing as chili powder and nearly 3 tablespoons of hot pepper is not my idea of a good time). It still had mega kick, but luckily my kids can eat ghost chilis for a snack so it didn’t phase them. I don’t know many people that would like it this spicy outside of my own family so I’m guessing there’s an error in the recipe? If I had prepared it as written it would’ve melted my face!!
I loved the recipe! Chili powder is definitely not the same as cayenne. I used both the chili powder and cayenne but I could understand if you don’t like a lot of spice to omit the cayenne.
I agree. Chili pepper and cayenne pepper are not the same. I just made this for dinner tonight and it’s really delicious. I didn’t put cayenne pepper but I did add some slices of jalapeño peppers from a jar. Also added a small can of corn. Wish I had cheese but since it’s only me eating it I can run to the store tomorrow and get cheese and some sour cream too.
🙄 ok.. I’d love to see your winnings from these spicy food eating contests if you think chili powder is spicy lol
Try using Gebhardt’s chili powder. It has no heat whatsoever and is delicious in recipes. I won’t use anything else when a recipe calls for chili powder. That way, you can add as much or as little heat to the recipe as you want. I typically add either cayenne powder, or if I have them jalapenos or Hatch chilies besides the green bell pepper. You can’t go wrong using Gebhardt’s chili though. My mom can’t tolerate any heat so it is a definite winner for her to use Gebhardt’s.
I googled different recipes and this one is my favorite! I love it and this is my second time making it! I will always make it this way for now on! Thanks for sharing. I used 3ibs of meat, one whole onion, 3/4 green pepper, 2 packs of chili powder, 2 cans of diced tomatoes, pinto and kidney beans and one container of beef broth! It is amazing!!!!!!
Substitute for tomato paste? Is it necessary? We don’t have any and I’m not venturing out just for one can/:
Tomatoe paste can be made at home. The best way involves pureeing tomatoes and baking them in the oven for like 4 hrs. The easier way is taking about 3x the amount needed of tomatoe sauce/puree and boiling it in the stove until reduced to thick consistency.
You could also omit about equal amount of liquid to more tomatoe sauce or tomatoe puree, as it has more liquid than paste does.
Excellent recipe. Doubled it, and used 1 pound of ground beef, 1 pound of ground pork and 1.4 pounds of ground fresh chorizo. Also added 1 green pepper, 5 red thai chili peppers, 1 jalapeño, and 3.5 ozs of chipotle with adobados.
I let it cook for 2 hours on low the second time, Man this is 100x better! Try cooking it for two hours!
Great recipe! Though I think you meant 2 teaspoons sugar, everybody loved it
Absolutely delicious! This is a keeper!! Thank you for sharing this wonderful recipe!!!
Very tasty and quite easy! Thank you!!
I just made this and love it! Added one can of green Chile’s and used two cans of chili-ready tomatoes because didn’t have any beans. Otherwise did all spices And ingredients as stated and its delicious. Will definitely be my go-to chili!!
I substituted 1 bottle of Sam Adams beer for the beef broth. I added a red and green pepper as well. Used 2 lbs. of beef instead of one, no sugar, more tomato paste. Same level of spices as the recipe. Best chili I ever made!
Perfect, simple, classic chili recipe! I omitted the cayenne since I have littles at home, but even without it had plenty of flavor. This is my new go-to chili recipe and will be in my regular dinner rotation. Thank you!
This is my go-to chili recipe and any time I have strayed, everyone asks what happened 🙂 It’s the best.
I just made this and it really is delicious. I used the bottled garlic and just 1/8th tspn of cayenne, also added chopped peppers, two cans of kidney beans, diced canned tomatoes, but otherwise stuck to the recipe. Bookmarked! Love it!