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.
I love this recipe. Easy to make and delicious.
Great recipe–although (as somebody else noted) your estimate of 5 minutes preparation time is way too low.
I changed a few things for our family, most notably: (1) doubled all ingredients to make 12 servings, (2) substituted cooked pork loin for ground beef, (3) added 1/4 cup more olive oil to make up for possible dryness of pork compared to ground beef, (4) slightly reduced amount of chili powder, (5) substituted maple syrup for sugar, (6) substituted black olives for half of the beans, and (7) substituted thick & chunky salsa for tomato sauce. A bit non-traditional, perhaps, but a vast improvement over our previous pork chili recipe!
Has anyone actually used this recipe to make chili? How can you rate a recipe with your add-ins?
The best chili recipe I have tried. I did add the cayenne but only 1/8 of a teaspoon and it was perfect. I would suggest waiting on the salt as my tomato products all had salt and it was a little too much
THIS IS DEFINITELY EASY AND DELICIOUS! INSTEAD OF BROTH I ADDED A LITTLE WATER AND A LITTLE BEER AND THE CAN OF CHOPPED TOMATOES I HAD HAD HABANEROS IN IT AND IT CAME OUT FABULOUS!! ALSO I ONLY USED A HALF OF A CAN OF BEANS AND IT WAS PLENTY.
Had chili on the brain when I came across your recipe. Wow, it was delicious. Had to substitute the paste for tomato sauce, and still it tasted great. Thank you for making this available. I’ve gone to your website and am now printing up other recipes. I have no imagination when it comes to cooking so thank you for doing the hard part for me!!! God bless you!
Wonderful recipe. All the basics for the novice chilli maker – then you feel so confident you can tweak the recipe yourself. Thanks so much
Intrepid in Windsor
Thank you. Best recipe ever.
I cooked chili first time, followed closely recipe, though added some green pepper and jalapeno and skipped sugar, and doubled the size (I know my kids love chili). It came up just perfect, kids said it was best chili they ever had !!! We finished it in 2 days (2 kids 9 and 18 and myself).
I first made this recipe 2 years ago when I was new to cooking. I followed the recipe exactly and it was so easy and delicious. I felt so proud that I made something that tasted so good! Now, 2 years later, I still make this recipe but I sometimes put my own spin on it and it comes out fantastic every time. This recipe is perfect for making as is, or for experimenting with.
Great base recipe! We usually add in 4 cans of beans and I let it simmer on the stove for an hour or more and it just seems to get better as the ingredients mix. I add in minced garlic with the onion. We leave out the cumin.
I hadn’t thought about adding sugar into chili before but it makes the difference in our household and my family likes it better.
Thanks
This is great! I’m making it for football Sunday and it was about 30 mins to get everything in the pot and simmering. I have been tasting throughout the process and I can’t wait to taste the final product! Awesome chili recipe.
Could we possibly throw this in the crockpot after cooking the meat?? Excited to try!
It was pretty easy and fast. I halved the cumin, next time I will leave it out. The cumin fundamentally changes the nature of this dish. I would not call it “classic” It is good, but not what I wanted.
I was looking for something fast and easy and had everything I needed! I won’t be hungry at supper time because I keep sampling this! So delish!
It was the first time making beef chilli, and this recipe is so amazing! – Super easy and very tasty. I used chopped fresh cherry tomatoes instead of a can, and added a bit more garlic powder and chilli powder. It turned out great! I might cut down sugar next time as it is a bit sweet.
Chili is always better the next day (: It gives the ingredients time to mesh.
I followed the recipe without making any changes. it was perfect. I am not a fan of spicy foods, but it had just enough kick that I could enjoy eating it without downing a bottle of water.
So no draining the ground beef?
The BEST chili I have ever tasted…hands down!!! Easy to make. I doubled the recipe and only added a little extra salt. (No cayenne pepper.)
I spent some time in Illinois about five years ago, and I fell in love with the whole tradition of chilli. I haven’t had chilli in years but I made this today, and I must say it made me relive some of my favorite memories. Kudos to the author, very simple, straightforward recipe anyone could follow and the result is just delicious!