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 the best chili recipe, hands down, and it’s so easy. I’ve made it at least 5 times and it’s consistently delicious. This past time, I added chipotles in adobo sauce (1.5 chipotles, 1tbsp of the adobo sauce from the can), instead of the cayenne. Adds some sweet heat. Chalula hot sauce is also really good with it.
I have made this several times and it is hands down the best chili I have ever had!! Best recipe ever!!
This has become my go-to chili recipe. I do not do a lot of spice, so I eliminate the cayenne pepper and only do about 1.5 tsp of chili powder. Then I like to add some hidden veggies: I cut up and roast a butternut squash, and then add that into the pot when I add the beans and the tomatoes. Won me the chili cook-off last year!
Super salty but overall, good! I added a half can of corn, half of the amount of cumin, and will use low-sodium beef broth next time or add the salt at the end.
Has anyone ever swapped beef broth with chicken broth? It’s all I’ve got
I love this one and make it every year, but was wondering this morning if there is a way to make it crockpot friendly?
I have tried many chili recipes and this IS the best chili for my taste.
I want the chili that I eat to taste like chili, and nothing else.
The ingredients are simple without what I consider ‘added’ flavors.
Excellent recipe! Thank you for sharing!
my “go to” chili recipe. I question whether the chili powder is the combination of spices mix or straight powdered chili pepper, but I have stuck with the former. I always use home made beans. This is everyone’s favorite around here and now that winter is on it’s way, I’m looking forward to making it again.
Awesome recipe
Thanks
Great chili recipe.
The only chili recipe I use now!
Easy to make, tastes delicious and it tastes like my Daddy’s chili.
Absolutely delicious, the whole family loves it!
I been doing this recipe for the past year and it never disappoints. Thank for sharing the delicious recipe.
Great chili recipe. I will be making this a lot these colder months. Easy recipe to follow to make. I doubled the recipeB so I’d have left overs for the next day!
Great recipe! I start with half of the cumin and chili powder then add according to my liking. I use a teaspoon of sugar omit the cayenne (as recommended if you do not want too much spice). I drain canned sweet corn and add at the end. Great simple recipe all you need are the ingredients!!!
This is a delicious chili. I did add some beer and a whole 6 oz can of tomato paste which made it even better.
The only chili recipe I use. I follow the recipe exactly as written. My family loves it. Thank you!
I’ve been using this recipe for years. My only tweak is that I double the recipe. Rather than using two pounds of ground beef I use one pound of ground beef and one pound of ground mild italian sausage. Everything else I pretty much keep as per the recipe. I do use my garden tomatoes that I’ve already chopped and frozen rather than the canned.