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.
Excellent chili recipe! my go to now, I do the double recipe, instead of 2lbs hamburger, I do one pound and add a quart of canned Venison Roast , turns out alot like con carne almost meat wise. Superb seasoning in this one ! Always a crowd pleaser!
This is the ONLY Chili recipe I use, but I do tweak it with what I have in my refrigerator! My CSA gave me fresh garlic, a jalapeno, green bell pepper and the sweet colorful snack peppers! I used them all! I also use 3 cans of beans. Kidney, any kind of white bean and black beans. I had a can of sweet corn so I added they too! Let me just tell you that it is amazing! ❤️
There is no other chili recipe I will ever use! This has all the perfect chili flavors each and every time. No adjustments! And it’s a staple in our house from September to March! Thank you!!
Out of all the recipes available, I chose this solely on the ratings and I was awestruck on how delicious it was and appealing to so many of our family members who have different ideas of what is the best quintessential chili recipe. It is absolutely delicious and because it’s even better the second day after the flavors meld together, I often double the recipe.
I only put in about half the cumin called for in the recipe because until the second day, it’s a little strong. This chili has just the slightest hint of sweetness that that compliments the small amount of heat (I usually put in the smallest amount of Cayenne or not at all). Folks, this is a keeper. I’ve made this numerous times for our family and and five additional times for others and every one of them has asked for the recipe.
My girlfriend loved it. Traditional chili doesn’t have beans though. I love the comment below but eating it with pb sandwich, I have done that for years thinking I was odd! Goes good as a side. I saw online, oddly enough cinnamon buns go good with it to, but I’m not brave enough to try that.
Just made this tonight, I worried because out of the MILLION recipes I never know which one to choose. This is a good recipe !! Will definitely make it again
This is delicious. It’s my favorite. Been making for a year and a half. I add sharp cheddar, sour cream and some red hot. Perfect flavor! I guess I cannot post a picture?