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.
It is my fav!! I’ve been using this recipe for a loooong time!!
Always used to make Chili based on the directions on the back of the Chili seasoning packet. This is SO much better! Lots of flavor now!
Hands down, the best chili recipe. Family and friends love it. I even used this recipe in a chili cook off and won😁. Had to use this cheat code….
My family and I love this recipe!!
It was passed to me from my brother in law, I have since passed to my daughter & son.
Definitely a family favorite!
Thank you for this recipe
As written, this is what I consider the perfect chili. This recipe has a great blend of spices, perfect thickness, not too bean-heavy. One change I made was I substituted the sugar with 1/4 cup grated carrots. I sauteed them with the onion. The carrots’ sweetness balanced the acid just like the white sugar, and the fact it was grated made it “disappear” in the dish. My family couldn’t tell the difference between the chili with the carrots and the chili with the white sugar. This dish is somehow even more delicious the next day, if you can manage to keep any leftovers!
The chili was Rich and flavorful. I love that you’re a culinary dietitian.
Love it. Make it all the time.
Made this today! Very good!
I did substitute with ground pork and chicken base.
Excellent!
This is my favorite chili recipe. I make it weekly and even my picky 2 year old loves it! Thanks for sharing it!
This has become my go to chile recipe It is absolutely delicious and thickens up nicely.
I’ve tried so many chili recipes, and this one by far is our family’s fave!
Made this as a last minute quick dinner.
It was amazing!!! Everyone loved it. Will be making this again.
Thank you for the recipe
The best chili I have ever made. A keeper!
Love this recipe. I only changed out navy beans for kidney beans.
Honestly, best chili I ever had. I always end up adding more seasoning than the recipe calls for, for more flavor. Just my preference. I also like to swap out the kidney beans for pinto and add chopped green bell peppers too!
This chili is amazing!
This chili was absolutely delicious! I made the recipe exactly as it was written, except I didn’t have tomato sauce, so I substituted with 8 ounces of crushed tomatoes. I also used fire-roasted diced tomatoes instead. After adding the spices, I included about a tablespoon of Shaoxing cooking wine, and in the last 7 minutes of cooking, I added an entire block of cubed tofu. I reduced the salt by half, using only about ¾ teaspoon.
After letting the chili sit, I topped it with sour cream and cilantro. It turned out amazing! I wanted to add shredded cheddar cheese, but unfortunately, I didn’t have any on hand. This recipe would either win or be a top contender in any chili cook-off contest. Thank you for sharing this with us! ❤️ This will definitely be part of my permanent winter recipe rotation.
Thought this recipe’s flavor was spot on. So did my kids and babysitter.
Love this recipie!! So delicious, quick, and easy. This has been my go-to chili recipie for years ❤️
This has turned into my go-to chili recipe. It’s delicious and is consistently so. My father-in-law thinks it’s better than steak. Thank you so much for sharing the delicious recipe!!