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.
Good recipe. I added fresh garlic and used a little extra chili powder and cumin, but that’s just my preference. I also used fresh beans
This is our new go to chilli recipe. Thank t is perfect.
Number 1 Winter comfort food. Loved this recipe! The family loved it too!
easy and fast. I didn’t use paste, but that was just because I didn’t have any.
I’ve made this several times. it is a good basic recipe that is easy to modify if you need to.
Good but a little too sweet from the sugar. Threw me off a bit. Other than that it’s pretty great. I added 1/8tsp if the cayenne pepper and it’s not too spicy from it but still gives it a decent kick.
This recipe turned out great! I used ground turkey in place of beef and only half of the amount of sugar. Will definitely make this again!
I love it! It’s delicious! I did not use real sugar, I replaced the sugar with monk fruit sweeter. The sugar replacement did not change the taste. So, no spike to my bs! I’m a diabetic. I used the cayenne and the spices was just right for me.
Best Chili recipe by far! My daughter had 3 bowls and husband loved it!
Family really liked it!
I doubled this recipe because my husband loves chili, & usually chili is better on the second day. He doesn’t like alot of spice, so I kept most of the spices in the amounts in the recipe, without doubling. I like using cumin in various recipes, because it has a “taste of its own” It was too spicy for him… but for those who like spice & cumin, this would be a very good dish. I like cumin, but it was a bit strong for me too… but again, for those that like spicy & the taste of cumin, it’s a nice recipe that thickens up nicely, & has a bite to it.
fast and easy to make with a very nice flavor and consistency I used the cayenne pepper but next time would only use about half of the sugar as well but otherwise wouldn’t change a thing well done and thank you
The best chili i ever made! Delicious and so easy to make. My wife and I love it. Thank you!
doubled recipe, didnt have cumin. used stewed tomato instead of diced, it was AMAZING!
I’m a cooking teacher for kid 9-18 and Adults. . I’ve used it at school for our cooking classes and catering. Recently I made it for my work, the National Park Pub I work for. It’s a hit!!! My kids at school love it and now our patrons at the pub !!! One of The best chili’s I’ve found !!!!!
Do you drain the ground beef?
Yummy delish. I did incorporate some modifications. I used ground chicken, a whole can of tomato sauce (15oz.) and added black beans (drained/rinsed) as well. So delicious, I will not buy packets ever again.
This is my favorite chili recipe ever. I’ve already cooked it SO many times this fall/winter. Definite winner at my house.
This is really good and really easy. I drained the fat off the meat before adding the seasoning. In the future I will use 1 tablespoon of sugar or less because this was a tad too sweet.
I made this chili just now exactly as described. This is a very good chili. I find the main differences in chili recipes is the amount of spice used. This leans heavier on chili powder and cumin…both that add depth to this dish. Would I modify this dish? Maybe with a little more tomato flavor but that would be all.
I wanted to make some Chili for dinner on this cold NC morning and found this recipe. I’m a seasonal cook and was very skeptical about the heavy spices in this chili recipe. However, it is delicious and easy, and I will use it again for sure. I thought the spice amounts were perfect, as written. Who would have thought it! I did not have tomato paste (what cook doesn’t keep tomato paste at all times?). The chili did not miss it, even for thickening. Instead of the cayenne, I tossed in a small chipotle packed in adobo sauce, which I keep in my freezer. It added a tiny bit of heat and also a mild smoky flavor. This recipe is a keeper for sure!