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’ve searched for ages to find a chili recipe with the right balance of spices. This one is the best I’ve found! I like to double the recipe and do one can of kidney beans and one can of black beans. I also add a can of corn and a sweet potato cut into small cubes. Served with corn bread. It’s a family favourite.
Such an easy and tasty recipe! tastes good with ground turkey or beef. yummmmmm!
I love this. It’s easy and fast to make. It’s always a big hit
My husband has been wanting me to make him so chili and he loved it. Thank you
This is a family favorite that everyone loves! (Which is hard to find in my family of picky eaters!) we usually double this recipe and serve it at Halloween! I’m excited to make it again this weekend!
Made it tonight and it was very good. Next time I will only use one spoon of sugar…if that much.
Let me start by saying, i have never cooked chili in my life. And my husband is floored! He said its better then his mom used to make! I can’t thank you enough, this was so fast and easy to make. Our family will be enjoying your recipe for years to come tyty!
delicious! used rotel tomatoes for extra seasoning instead of canned tomatoes & mild sausa sauce instead of tomato sauce, wonderful tasty & easy & delicious!
Wow came great! Didn’t have diced tomatoes so I used half a jar of pasta sauce, used black beans in lieu of kidney beans, and chicken broth instead of beef broth, just based on what I had on hand. Served over tortillas with sour cream and cheddar cheese on top. Easy one pot meal for a chilly evening. Yum! Thanks!
Great recipe. A bit too sweet for me. I only used about 3/4of a tablespoon of sugar. Will have to reduce it more next time.
Too much tomato
My favorite chili recipe! So easy too and not too many ingredients needed that you dont already have. I like to sub the plain diced tomatoes to the Italian stewed. I cut them up more and drain most of juice from 2 cans when tripling the recipe. Thanks!!
I’ve made this recipe numerous times and love it! I grew up with a much “soupier” style chili, but I find the ratio of meat-to-liquid and spices in this recipe to be much preferred. Even with small tweaks here and there for personal preference, this recipe is great.
The base of spices also works well to swap in ground turkey or chicken for those trying to cut their red meat consumption. I’ve even made this recipe with lentils as the base for a “meat free” option, and it worked extremely well!
Kudos for this recipe!
Really liked this chili. Probably my favorite. Maybe will use a little less sugar. Made it just as directed because my daughter hates spicy recipes and she liked this one! For my personal preference, I would add rotel for extra spice. But, this recipe is a keeper and I will never buy a chili mix again.
LOVE
This is a keeper I have made it 3 times due to hubby asking me to make I didn’t use sugar or Cayenne Pepper. I also cut back on salt to 1/2 tsp. I’m went heavy on the tbsp. Also added can of pinto chili beans rinsed. Turned out great😊
Made this tonight. Made it exactly as written. Next time I’ll probably only add 1 tbs of sugar as 2 Tbs seemed to be too much. Otherwise, easy, yummy and filling. Served with cornbread perfect for a cold day!
Great chili….love it
Made this chilly today because the weather got cold and rainy. Followed the recipe exactly and turned out delicious. The Whole family’s enjoyed it even my 8 yr old son.
This recipe is great..so easy. If I don’t have cayenne, I add a few shakes of dried chili flakes and a pinch of cinnamon for some added depth. Yum!