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.
This recipe produces delicious chili, I’ll be using it from here on out because it’s not only better than my previous recipe it’s also easier. I reduced the sodium everywhere I could and only added 3/4 teas. salt because, health issues. I added a large, finely diced jalapeño instead of the cyan. Very tasty I especially like the gravy/broth. Some cheddar and a little sour cream and you will have two bowls.
Excellent recipe!!! I used everything except I added a minced jalapeno and garlic. Intend to like my chili a little thicker but so I may lesson the broth next time, however, the flavor is absolutely delicious! Thank you!
The title is accurate, it really is the best chili. I’ve made this several times already and it is soo delicious. My husband LOVES it! Thank you for this recipe.
This recipe ha WAY too much cumin…..reduce the cumin to 1 teaspoon & it’s a great recipe.
This is very good! I have made it 100% according to the recipe and then again with my own spin. I omit the sugar and add a teaspoon of cinnamon instead. I also double the recipe because it really only yields 4 servings. Finally, I always add an additional cup of beef broth because I don’t like super thick chili! It’s a good base!
I’ve made this a dozen times now. I follow the recipe except for the sugar. I usually drain my chili but the recipe didn’t call for it so I didn’t and still don’t. It may not be healthy but it is delicious this way. Lol super happy I found this recipe! Thanks a bunch!
Try adding a little sugar to anything with tomatoes; it doesn’t make it sweet, but instead brings out the natural acids in the tomato. 👍😋
This is the best chili. The only thing I changed was a little less than half the cumin just because I am not a fan of cumin. Delicious recipe!
I reduced the cumin to 1 tbsp, the chilli powder to 1 tbsp, I cannot handle heat very well. Surprisingly, this is a great tasty recipe. This will be myy go to chilli recipe from now on!
I find recipes to use as templates because I can never be sure of what I’ve got to work with– This is a great recipe. Solid on its own, but great to jump off from as well. Many thanks for posting such a solid go-to!
Absolutely Delicious
awesome, simply awesome. I added a bunch of minced garlic as well just because I love it, but this recipe is superb!!!!!
Everyone who’ tastes this LOVES it!!
Didn’t use cumin and cayenne pepper. The chili still was delicious!!! Thanks for the recipe.
Always a hit and so easy!
This pretty much my g to chili recipe. I make a couple changes. I swap the sugar for honey and use a heaping tablespoon, use fresh garlic (about 3 cloves) and a couple of bay leaves. I leave the cayenne to individual as hubby not a spice guy. Cumin screams chili to me and I just put a hardy palm full! Yummy all around recipe that can be tweaked if wanted. Thanks for sharing!
Yes Bay leaf is exactly what I think was missing, for me! Delicious recipe ! Thank you for sharing.
I am a Midwest farm girl transplanted to Texas and this is my go to chili recipe. I do not eat beef so I have made a few modifications and I’m not talking turkey.
I sub the beef broth for chicken stock made from better than bouillon and trade out the ground beef for beer brats removed from the casing. That is my families favorite and there are no leftovers with the three of us.
If I am in need of a “no meat” meal I sub the stock with a veggie stock made from seasoned vegetable base from better than bouillon and use impossible burger ground meat substitute. I might have enough leftovers for one if I make it this way.
I forgot to mention I half the Cumin in both variations.
I love this recipe!!
Outstanding flavor. I like my chili a little thicker so I added arrowroot to thicken. Next time I will reduce the sugar to 1 TBSP, or perhaps omit. This is definitely a great recipe to make your own.
I like to add fat free retried beans to thicken chili
Great recipe! Next I would use 1 tbsp of sugar instead of 2 and maybe 1/2 tbsp less of cumin. I like spice so cayenne pepper is a must.
Excellent recipe. I omitted the cayenne and add som Siracha sauce instead. Best chili I’ve made and super easy!