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, very yummy!! Well deserved five stars! Thanks for sharing.
You can also add a can of Rotel for a tad beat of heat. Excellent recipe. Thank you!
This is a great recipe. I used a mix of veal, beef and pork “meatball mix” and doubled the recipe, though did not double the sugar, used one 28 oz can of crushed tomatoes instead of the diced and sauce…it was excellent…served with cornbread, sour cream and grated chees for a large crowd and it was a winner.
Great recipe. It was very easy to make and tasted great. I used venison and people who swore they hated deer kept refilling their bowls. My picky 11 year old even loved it which earns this recipe an automatic 5 stars !
I used 1/2 lb. of ground pork along with the 1 lb. of ground beef, also used pinto beans and whit kidney beans (cannelli) since I don’t care for red kidney beans. Also used about 1/4 tsp. of cinnamon instead of sugar. I also use cinnamon in my homemade spaghetti sauce. Less carbs. Made for Christmas Eve after church, warmed us up after being out in the cold. We really liked it, warmed us up and good flavor.
YUM!! I added green pepper, and at the end super fine chopped parsley and corn. super good
Wow, just made the chili last night and it is delicious. I used fire roasted diced tomatoes and smoked salt to add to the flavor. And honey instead of sugar. Thanks for the recipe!
My first time ever making chili. Amazing recipe. It came out so flavorful. I will never buy canned chili again. Thank you
This was so good! Great flavor to heat ratio with the Cayenne.
Loved this chili!! Combines spicy/sweet and I added
A can of corn as well, which I recommend. A keeper!
I can’t wait to try this chili. Can you also use chili seasoning packet along with the ingredients listed?
I love chili and this recipe was tremendously awesome sauce. My whole family loved it. Thank you for sharing it with us.
Question: is the chili powder here paprika? Thank you!
No, they’re different! “Chili powder,” as it’s sold in the U.S., is usually a blend of various spices. If you’re in a country where you can’t buy chili powder, you can make homemade chili powder by following recipes online.
Answer: no it’s chili powder…
Also great recipe, just follow the instructions. And to whomever said add a little cocoa, you clearly know what you’re talking about. I thought cocoa in chili was a family secret lol
I always make chili but almost never return to the same recipe as it’s good but not awesome. This recipe is a keeper for sure! It’s just what i want in a chili. I tripled the recipe and used venison plus a little bacon to add flavor as the venison is such a lean meat. Thumbs up all the way!
I use Frito’s corn chips as topper
Is this recipe gluten free? Cooking it for a friend and not very familiar with gluten restrictions. Thanks!
Yes, gluten comes mainly from wheat. A good rule of thumb is that if you’re using pure ingredients, it’s usually safe. Maizena/(corn flour) is safe to use if you need to thicken your sauce, stew, etc. Make sure to read the label if you’re using pre-mixed spices. If in doubt, use google, a lot of information out there – better safe than sorry 🙂
This is a wonderful and simple recipe The original spices are perfect i have made this a half dozen times to delight and cheers each time.
Very good recipe! I made a double batch. The only modifications I made were to halve the amount of sugar-4 Tablespoons seemed a bit much even for a double batch! I used a Tablespoon salt, but it seemed a bit too salty for my preference so I added 2 cups water. The seasonings were still good and strong enough, but I think next time I’ll halve the salt as well and not put in extra water.
Recipe called for 1 and a half TEASPOON of salt and not TABLESPOON is why it was too salty. I’ve made that mistake too so dont feel bad. I just finished making my chili and it came out sooooooo good! I put in in crock pot now to simmer couple hours on low for dinner tonight!
Yes but I made a double batch so 1 T of salt would be an accurate amount. Maybe I’m just sensitive to salt, but I think adding it to taste may be for the best. Its very flavorful otherwise! 🙂
Yum! Good quick chili! A+
I used ground Turkey as always but followed all other ingredients, and it was such a great change from box chili! I’ll be making this for now on.
I doubled this recipe. It was absolutely delicious. Everyone raved about the flavor. I had shredded cheddar and oyster crackers for toppings. Great crowd pleaser. I left cayenne out but it had plenty of zip.