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 use this recipe all the time!! And it’s always a hit!
This time I added a can of corn and a can of black beans to the recipe. I also did not add the tomato sauce and use ground turkey instead of beef. It was my favorite one yet!
My go to recipe! Love it
Amazing taste! I used 600g lean ground beef which is a little more than a pound. Also substituted crushed red pepper for the cayenne and added 2 tablespoons of maple syrup. Yum!
We love this chili! I add a lb of hot sausage in addition to the ground beef. Thickens it up a bit but adds another great flavor!
Made this for my picky husband, and he loved it!!! Added the white chili beans and it came out Awesome!!!
This recipe, although good, is too tomatoie. What tomato ingredient would be best to leave out or is there something that could be added to counteract that?
that’s what the sugar is for … MANY top chefs in the wold add sugar to their recipes to combat the acid taste of the tomatoes
if the 2 tablespoons aren’t enough increase it by 1 teaspoon at a time until you get the taste you want
(3 teaspoons = 1 tablespoon)
I’ve made this about 10x now so figured I’m due to contribute. It’s a great recipe and my wife and picky kids love it when I tell them I’m going to make chili. So here are my additions:
-small can of green chilis
-can of black beans
-can of corn
-Bay leaves, tumeric, paprika, garlic salt
-Tbsp of dijon mustard
-Tbsp of Apple Cider Vinegar – or Red Wine Vinegar
I’ve also used the impossible meat which tastes great, and nobody will be able to tell the difference. I tried ground lamb once which was good.
I once tried a can of beer, as you’ll see that in some recipes. It’s worth trying – don’t use an IPA.
The ladies in the house don’t like it so spicy, otherwise I’d add the jalapeno’s or some other pepper. Some chipotle peppers might be good for a mild addition.
I usually make it earlier in the afternoon and let it simmer for a couple of hours.
Seve with garlic bread.
EASY …. LOVED IT .
I added a half cup of cut corn and I used ground venison instead of hamburger. This recipe was amazing. Some of the best chili I’ve ever had. I will use this again.
I’ve been making my chili recipe for ever thought I would change it up and found this one. It’s was great, only thing is I did not add sugar, we didn’t missed it at all.
Just to be clear you do not drain the beef correct?
That’s what I was wondering too, but I don’t think so since it’s the 90% lean meat.
Correct
Little spicey
Great, easy recipe. Didnt have beef stock so I subbed with chicken stock, which worked beautifully. Chopped in some celery and bell peppers for extra veggies. I reduced the sugar a little and it was perfect for us. Thank you!
Fantastic. This is the kind of chili I used to get when I was a kid. The sugar, large spice quantities, its all phenomenal.
My modifications were some dashes of hot sauce instead of cayenne pepper, and fire roasted diced tomatoes instead of standard.
This really is the best chili recipe ever! I’m vegan so I use Impossible meat, half a package of Soyrizo, vegan “beef” broth and an additional can of pinto beans. I used to make Guy Fieri’s Dragon Breath Chili which has a ton of ingredients and steps and would take a lot of effort. This recipe taste so much better and it’s so so so easy, thank you for sharing!
This is the best homemade chili I’ve ever made! I never comment or review, but this sincerely deserves one. I followed instructions to the T & it does not need any alterations. What I added at the end was a dollop of sour cream, extra red onions, and shredded cheddar cheese!
Hi, I love your recipe. One suggestion: I noticed that while it’s nice to adjust the recipes for more or less than the default 6 servings, the kcal per serving as well as the other nutrients remain the same as those for 6 servings. I printed out the 12 serving recipe when I noticed this. Is there any way to automatically adjust the nutrition information when you adjust the servings? Thanks.
Amazing.. recipe!!!
I’ve had a lot of chili
In my day….nothing comes close to this one!
Love it…!
Made this tonight. It was SO good!! I used ground turkey and chicken stock (because that’s what I had). I also doubled the beans and tomatoes. A family favorite. Keeping this one for sure!!! Thank you for sharing!
I’m glad I seen your post gonna make for my daughter she is vegan