The Best Classic Chili – This traditional chili recipe is 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.
How do you make good homemade chili?
- 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 the chili rest for 5-10 minutes before serving.
What do you top chili with?
In addition to the chili ingredients listed in this recipe for chili, 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
What goes well with chili for dinner?
I’ve been playing around with this chili 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!
Watch the step by step recipe video for this chili recipe below.
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The Best Classic Chili Recipe
- 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
- 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.
Check out all of my great ground beef recipes.
Finally made a delicious chili without the little spice packet! It’s absolutely delicious! Served with a big crusty bread! My new favorite chili recipe!!
I love a good chili — especially on a cooler night. This one sounds easy to make and has great spices! Great for game day!
Nothing like Classic Chili during this weather. This is so yummm, have to try soon.
Chili is one of my all-time favorite cold weather dishes! I make it at LEAST once a month between September and March, and I’ve been craving it something fierce already this month. I never used to measure my seasonings, and would always add a TON of chili powder (since I thought it was the only thing that made chili taste like chili) until I started blogging, and I’m happy to see that this recipe has a similar ratio to my own – except I like to add a dash of cocoa powder vs. sugar to balance out the tomato! Delish!
Lesson learned. Never did sugar with tHesse spices.
With fall fast approaching, I’m always on the lookout for good chili recipes. This is exactly what I’ve been looking for!
This looks perfect! I can see my family eating this at least once a week through the fall!
WOW…how deliciously does this look! This is really very tasty. I would love to try this!
Fall is made for chilis like this – delicious!
Always on the hunt for new chili recipes. Chili is one comfort food that I can’t get enough of! This look delicious!
Can you use crockpot. If so what are times/temps. Thanks
High is usually 4-6 hours low 8-10 hours.
I think the only complaint I have is leaving out the sugar. To much sweetness in the flavor.
One of the best I have tasted. The combination of hot and sweet is just right. I cook the beef first and drain it, then set it aside and do the onions and then add the beef. Thanks for the share.
I’ve tried so many different chili recipes over the years, and we’ve always been disappointed. This is so, so good! The seasonings are spot on. My 12 year old son hates soups and stews, but especially chili. He couldn’t stop talking about how much he loved this, and asked me to make it again. He practically licked his bowl clean! Thank you for this recipe. It will be our new chili recipe from here on out!
This was AMAZING! I followed the directions exactly and added the cayenne pepper. It added the perfect amount of spice! Delicious! My first time making chili and it was a success thanks to this recipe. Thank you for sharing!
Ooo I love a chilli especially when it has a kick and then dosuing it with sour cream. So comforting and flavoursome. Yum!
Chili is my favorite mexican food ever! I love making it at home and eating, mostly on cold days, but still, can’t wait to try this recipe!
Chili isn’t Mexican food lol San Antonio is we’re chili first came about might have some Mexican influences but definitely American.
The sour cream and cheddar on top are a must for me! Love this comforting chili recipe – so good!
This Chili really is the very best! My whole family devours it! It’s also so quick and easy which is always a bonus for me!
This looks fantastic! The nutrition profile is great too! I will also say that chili is an AMAZING place to hide a plethora of pureed vegetables that will go virtually unnoticed, even for the pickiest of eaters, helping to boost the nutrition levels. (carrots, zucchini, celery, broccoli, sweet peppers, cauliflower, mushrooms, spinach, kale etc.) Thanks to the cumin and chili powder, these vegetable flavors fly under the radar (the more strong flavored veggies you’ll want to use more sparingly), and the color of the tomato base helps to mask funky colors (spinach & kale tend to give the chili a little more of a brown-red color, but not unappetizing). I love making chili because it is so versatile and this recipe looks like a real winner! Thanks for sharing!
It was amazing i just made some it was fantastic