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.
So so good!! This is now my go to chili recipe
Always great. Family favorite. I substitute ground turkey and use beef bone broth for extra protein. The chili powder brand definitely matters, as mentioned. Only included the cayenne once. Not again!
Flavors turned out perfectly balanced. Everything cooked beautifully and tasted even better than expected. This is definitely a keeper and one I’ll be making again. Highly recommend!
Such a great recipe, I personally like mine thicker so I just cook it longer but that is just personal preference. The recipe itself is delicious
Great flavor!
I use 2 tbs of maple syrup instead of sugar and add an additional can of diced tomatoes.
The only chili recipe we use. Not a fan of red beans so we use pinto and navy. Love it!
Best Chili recipe I have ever used. Hands down the easiest to make. Foolproof recipe for beginners. Delicious and not overly spicy. I chose Gebhardt chili powder.
I make this multiple times a winter! Best chili recipe. I add 1 tbs of curry powder for a more dynamic flavor profile. But it is amazing on its own.
Great simple recipe.. I added some Hatch NM Green Chile and when serving a dollop of sour cream, a nice 5 to 8 bottle shots of Tobasco and serve with mashed potatoes, rice, or saltine crackers after a few watchful minutes in the oven at 400 F…
Pat a butter on that saltine and BAM! Few scallions or sweet onion atop and dig in it…
Best chili recipe. Have made 50 times already. Flavor is crazy good.
I’ve been making this chili recipe for years. Sometimes I make it as is and it’s PERFECT. Sometimes I like to use it as a base and play around with adding different things. I almost always use some fresh garlic and dice up a jalapeño. Some other favorite additions are chipotle chili powder and smoked paprika, both give the chili a bit of a smoky flavor. I’ve also added a can of chipotle chili in adobo which also gives a smoky flavor. Instead of diced tomatoes I occasionally use a large can of whole peeled tomatoes and smash them into large chunks, they cook down but I like the pop of tomato instead of it blending into the chili. I’ve even added sweet potato, which sounds odd, but the sweet and spicy compliment each other so well. I change up the beans sometimes using kidney, black, or a tri blend. Just depends on what I have on hand and what I’m in the mood for. Over all this chili is perfect as is but can also be used as a great base for exploration.
Good stuff
This is our family’s go to chili recipe! I have some tough critics in my household and this dish hits the spot every time! Only adjustment I make is reducing the sugar and adding green chiles.
Hands down best chili recipe I have found. I’ve been making this for several years minus the beans. The hubs hates beans but it’s still great. I also add some beer. Just made a double batch ahead of a incoming Chicago snow storm. This one is always a hit.
Very good. Did add a couple of canned Chipotle peppers tho. Dont know if it made it any better. Has great flavor
DELISH!
I’m making this chili tomorrow. My ground meat is packaged in 1-3/4 lbs. would I use the recommended seasonings and ingredients or would I need to double them? Thank you.
I’ve tried countless chili recipes and this one is always my go-to when it gets cold! I usually make two pots, one with cayenne, one without and also with no tomatoes for my brother, and they turn out fabulous every time! My family devours this recipe when I make it, so this is definitely a recipe I recommend!
Wow! I was so excited to see I could actually make chili without the packet! I also had all the ingredients and love that this recipe is bell pepper free! It was a definite hit in my family and they’re asking when are we having it again. Thx!!!