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.
Just made it, can’t wait till dinner
This chili was delicious! I made a few slight changes- added a little less cumin, a little more cayenne, and a can of black beans. Loved it!!
My guys liked my chili before, but now they LOVE it! I’ve used this recipe three times now, minus the cayenne pepper. We top it with cheese, sour cream, fritos, and green onions. Yummy! A DEFINITE KEEPER!
Best chili recipe every!!! My wife and kids love it. I’ve made it about five times already, it’s great every time. Thank you for the recipe!!!
DELICIOUS!! Been making chili for 30 years usually just wing it. This is the best recipe EVER!!
So I love slow cooker style! So I cooked the meat and onion and I used ground turkey instead of beef, then added it all to slow cooker on low for 5 hours. I also added an extra tbsp of tomato paste and 1 -15oz can of black beans.
Amazing!!! Tasted so good! Topped it off with cheese, sour cream, green onion, sriracha, and corn bread!
Very good chilli. Excellent recipe!
Great recipe yummy
I’m a southern cook from Tennessee for over 30 years . Discovered this recipe and the Wholesome dish’s for meatloaf also . I give both 5 stars !!! Excellent flavor. Thanks Wholesome Dish for sharing these wonderful recipes !! Much 💘 from Tennessee !!
I’ve made literally hundreds of pots of chili in dozens of variations throughout the six decades of my life, and while I liked all of them, THIS one takes the cake. I’ve never quite nailed the perfect balance of spice, rich, and slightly sweet like this one does. I’m vegetarian, so I swapped the beef for vegan “ground beef” and couldn’t tell the difference.
A bowl of this hearty goodness over rice is perfect for the chilly nights we’re already having in upstate New York. Thank you!!
Made this tonight for dinner & it was so good. I didn’t add cumin because I didn’t have any or money to buy & it was still so good. I added macaroni so added 2 extra cups of broth. Definitely making this again & again & again 😋
Great recipe. I ‘mostly followed’ your recipe and substituted an 1/8 th teaspoon of homemade pepper powder rather than cayenne. Perfect for me.
Hi!
I know Zionsville! My grandparents had the lake across from Loves Truck stop off of the service road next to 65. We called it Idle Hour Lake. Leave the driveway, take a left and Marsh’s was the grocery store. Crazy, isnt it? 🙂 Anyway, your chili was a hit! We like things a little spicy, so I have to say I threw in some smoked Chipolte, and I always add a little black coffee to dishes like this; about 1/4 cup or so. It adds a depth of flavor that we enjoy, as it compliments the beef stock. Thank you for posting, and letting me go back home for a moment.
Great basic old school chili recipe like my mom made. I made this and it’s great as is! Other have mentioned a tiny amount of cinnamon is good. Consider adding a teaspoon on red vinegar and don’t make fun of me 2 tablespoons grape jelly.
Thanks for this recipe
Very good, kept the cayenne.
Calling from Toledo, Ohio.
This recipe really is incredible. I’ve been making it for years now and I don’t change anything at all (I don’t do the optional cayenne because I have small children). It’s one of very few dishes that everyone in my house agrees on!
I made a double batch tonight along with air fried hot dogs, homemade coleslaw, grilled buns, cheese and ritz crackers. Absolutely delicious and an amazingly easy meal after work for my family ❤ it’s a keeper!!!
This recipe reminds me of my Mom’s chili. So comforting. I make it every fall and winter. Thank you 😊
I made this last weekend. Only change was added 1 chopped red bell pepper, Was great chile. Making it again next weekend.
I’ve made this chili recipe twice and it gets better ever time. The recipe is delicious and is great, and plenty enjoyable in these cold Ohio Fall/ Winter months. Thank you for sharing the recipe 😀.