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 is my first time making chili and ummmm SO GLAD I CHOSE THIS RECIPE!! We had to double everything since it wad for a larger group of people but we all love it! Ingredients and measurements on pointe!
Best chili recipe ever- my new go-to. I happened to have some fire-roasted Hatch Chilies and added one for a touch of heat- awesome! I will always come back to this recipe!
This has been my go to recipe for a year or so because it is so easy and delicious. We just love beans so I add a can of dark kidney, light kidney, pinto beans, and black beans. Sometimes I had diced green chiles too. Everybody LOVES it including the kids. We serve with with shredded cheddar and sour cream on top. Perfection!
Really good and super easy!!
Absolutely delicious!! A family favorite FOR SURE!!
My entire family down to my 1 year old son loves this chili. I only substitute ground chicken and chicken bouillon, because that’s my preference and what I keep in my pantry. I skip the cayenne for the kids tooMy husband loves when I add green pepper too. I make this recipe once a month and it is a family favorite.
everyone who ate it said it was the best chili they every had!!!
I just made this for the second time. Delish and easy. I added fresh chopped jalapeños, organic Saigon cinnamon , nutmeg and cocoa…. absolutely amazing! Bravo!
Has anyone added corn to this recipe? If so how much?
I added fresh sweet corn. A cup and half or so. I like to eyeball just about everything! Ha but it turned out great!
Yes about a cup of corn ND it’s AMAZING
I added about a cup of sweet corn and it was delicious!
I’ve made this recipe before. The family loves it but this time I didn’t add the tomato sauce. We love it even more.
Anybody try this chili recipe in a pressure cooker?
I have! This is a great base, but over time, I’ve adapted to my family taste, but basically you can do everything the same, except increase the stock to 3 cups (I also add an extra can of beans). Instead of simmering, pressure cook for 30 minutes and do a quick release 😉 my family loves it!
This is so good. Will be making again for chili dogs.
First time making chili and this recipe was SO easy and delish. I did make changes but the base for this chili is spot on. I used only 1tablespoon of cumin and used ground chicken with chicken broth. But it turned out great. Served it with rice, corn, cheese, sour cream and tortilla chips. Family liked it so much I made a second batch a few days later. Thanks for this awesome recipe. Will check out more on your site.
Maybe try large mushrooms and sear them for a while to get crispy, or use impossible meat it’s a non meat alternative sold at most grocery stores a tad pricey. Lastly you could use lentils and simmer it with no top to let all the moisture leave.
Could you make this without the meat and add a 2nd can of beans and it be good as a vegetarian chili? I do not like all the vegetarian chili recipes with bell peppers, corn, squash, carrots, etc that I have seen. Also veggie crumbles turn into mush in chili recipes so you loose the texture. Your thoughts, please. I have been looking fir a bean chili recipe but there isn’t one. So what do you think about using your recipe minus meat add more beans like pinto or black bean and Kidney? Thank you for your help. Joli
That should work
I think it would be awesome , give it a try and let us know. I haven’t made it yet but I am at the store and pulled up the recipe so I can make sure I don’t forget anything..
If you don’t mind another suggestion, see if you can find Impossible Burger ground “meat”. It behaves exactly like ground beef and is perfect for a recipe like this. I am very much NOT a vegetarian and we still cook this stuff at home all the time. I’ve used it for burgers, chili, shepherd’s pie, basically anything that wants ground beef. The taste isn’t EXACTLY the same as true beef, but it’s by far the best substitute I’ve found and the only one that I actually like.
I think a mix of beans would make a great vegetarian chili. I sometimes add shredded carrot to cut the acidity of the tomatoes instead of sugar. I think black beans and sweet potato would be delicious too.
Good question… I have never tried it myself but I bet with near certainty that you could use tempeh or some other type of textured vegetable protein.
I’ve made it as a vegetarian chili and just added another can of beans (chili beans or white beans work well) and some corn. That made it hearty without a bunch of added veggies (which I also don’t prefer in chili).
I don’t see why not! That sounds so good maybe I’ll do that tonight and omit the meat!!
Everything else is vegetarian.
If the sauce gets a bit thick from the extra drained can of beans, just add a tbsp of water at a time to thicken that bad boy up!
Great base recipe! We like our chili a little spicy so I make it as written except I completely omit the sugar (added it the first time I made this and was weirded out by the sweetness) and then add some Crystal’s garlic hot sauce to taste. Made it with cornbread and the kids love it!
My boyfriend and I made this recipe last night for supper. We included the cayenne pepper. I found there was a bit to much cayenne pepper, he found there was just enough. It was a really easy, and tasty recipe. Highly recommend 🙂 we are even keeping a copy of the recipe for another time.
Just made this chili recipe… damn good chili… This one went to the recipe box for further use…
This is a go-to for me and my husband. I do add a container of El Pinto Hatch green chillies to it. It gives a good heat but is not overbearing. I also had some homemade smoked bacon ends I added. Delicious!
How do I figure out how much a serving size is? I’m guessing 8-12 oz, but can anyone tell me?
It says a 1/6th, so you might just have to divide it into 6 bowls to find out?
Don’t worry about all that, you’re going to need plenty of extra servings with chili.
It says it serves 6
I come back to this recipe again and again! It is chili perfection!! Even my 1 year old is a fan!