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’m Sicilian, and love to cook. I’ve tried countless different chili recipes, and none have been as excellent as this classic chili recipe. I couldn’t believe how good it tasted, despite having just simple ingredients. Made exactly as is! 5 stars!
Thank you.
Absolutely delicious! I altered the recipe to make it a bit healthier by roasting some diced sweet potato and carrot in the oven and then adding it towards the end of the chilli cooking on the stovetop so that the veggies maintain some crispness. I also add in a bit of fresh garlic and curry powder for extra flavour.
WOW, my husband and I both LOVED this recipe. No changes necessary at all! Thank you so much for a new favorite we will make over and over again!
This turned out so good, thank you so much for the recipe! One note is that putting the broth in while measuring out all the spices helped to keep the beef tender- little nuance but was helpful. Thank you again, Amanda!
Quick and easy. Typically have all ingredients on hand.
I’ve made this several times and shared with many friends. This is a winner and a keeper. Thank you
Make this frequently. Add an additional can of beans (black beans) sometimes. Turns out great. Thanks!
This was the best recipe I’ve ever used. I had some jalapeños and poblano peppers so i threw those in and didn’t use cayenne. Otherwise , I followed the recipe.
Delicious 😋
Amazing recipe! I have made this recipe with ground beef and ground Turkey (the last two times), and both have turned out great. I mistakenly used a whole eight-ounce can of tomato paste one time when I made it, and it still came out great.
I am so glad I found your recipe. In my opinion it really is the best. I’ve been making it for a couple of years now and I’m back to review.
I use a good quality mild chili powder, and only use cayenne in my own bowl when serving. It makes everyone happy including my spice-averse kids. I have played around with using more tomato paste and water rather than the tomato sauce, adding different beans, cutting the sugar in half, and using ground turkey instead of beef. It has been a success every time, and the original recipe is just great. Thank you!
I made some substitutions (based on available ingredients). I use “Impossible Meat”. (Whatever it’s called. It’s vegetarian but honestly you can’t tell the difference. I’m an enthusiastic meat eater but my wife has recently taken to vegetarianism. Really though the stuff tastes exactly like beef.) And only 12 ounces rather than a pound. I had no tomato sauce nor diced tomatoes, so I used an whole can of tomato paste, and extra liquid. Threw in a few handfuls of dried tomato. For the liquid I used red wine (no broth)., and plenty of it. Anyway, it was about the best chili I’ve ever had.
Made this weekend as snow was coming down. We wanted extra so doubled the recipe but based on comments, kept the cumin and sugar to the original recipe quantities and it was extremely tasty. Very happy with this recipe and will keep it as our go to for the future. Simple to make and a family favorite. Yummy recipe! Thanks so much!
Great recipe only added 1 tablespoon of brown sugar some carrots and some corn. Might not use as much broth next time, or strain my diced tomatoes. Oh and I also used deer meat.
This is some absolutely delicious chili! I made this for my picky eater fiancé and he was in heaven! We both can’t wait to make some more. Thank you for sharing this recipe!
Yup, excellent chili! Will definitely be making this again. didn’t have tomato sauce so added a full small can of tomato paste and a 1/4 cup extra broth.
Omgoodness! I have never heard of this site but I’m glad it’s the first one a stopped at when I was looking for chili recipes. The recipe turned out great! Thanks!
So we need broth? Why not just not drain the beef? Have never made chili and fear dying before my wife gets around to it, LOL.
Made this recipe EXACTLY as listed. I did not add the *optional* cayenne and found it plenty spicy – enough so that I ate carrots on the side to cool off my mouth. Delicious. The spice and sugar blend provided an interesting depth of flavor.
I look forward to trying it with chicken or turkey. Plenty of liquid so you could extend it with more beans or other vegetables. May try omitting the sugar but not sure how that will change the flavor. Will let you know if I do.
Delicious – thank you! I added a roasted poblano pepper.