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.
I love this recipe, but would just add: don’t ignore the asterisk about chili powder! I made this inedibly hot one time. My kids still harass me about it. 🤣
My first time making chili, I chose this recipe, and wow its so good ,came out delicious, im making pasta to go with it….definitely keep this recipe…
Make this chili every time I make chili. Everyone loves it. The best.
This was the best chili recipe!! Thank you so much!! My whole family loved it!! I tripled the recipe so we would have leftovers and it worked perfectly!! I recommend this to EVERYONE!’
This is the best chili I have ever had. I have been using this recipe for the past several years and I absolutely love it. When I make it, I usually do a triple batch so I have plenty of left overs and some to freeze for future meals. It freezes very well and just as delicious as when it was first made. Thank you so much!
My favorite. I’ve been using this recipe for years. I like to add a mix of shredded cheddar, and Monterey Jack cheese and sour cream. And, serve with warm tortillas.
This is hands down the best chilli recipe I have ever made. LOVE IT!!!
My first time making chilli and this recipe has been bookmarked! it’s delicious!!
The title says it all. This is the best chili and has won our family and neighbor chili cook-off challenges!
I have cooked this chill 4 times and it never disappoints! I gave this recipe to my sister and her husband insists she cook it every other week.
I skipped the cayenne and used a pint of my medium habanero salsa for 3 lbs of meat(2 lb hamburger and 1 lb sausage. Delicious!
This was my very first recipe to make chili and it was very good. Yes my first time making chili I’m glad I found this recipe
My husband loves chili, and he has been asking me to make some. I’m that wife that dumped a few cans in a pot and added the store bought chili seasoning packet. I had no idea what I was doing. I decided I was going to use a recipe. I came across this one. Let me tell you, he bragged on it for days! It. Is. Fabulous!!! And easy! Thank you for helping me make my husband proud!
Found this recipe about a year ago and it is the best chili ever. Yes, you can “tweek” it with whatever you have on hand, but the original recipe is perfect – not too spicy and goes well with crackers, grilled cheese, whatever. I always make a double batch and freeze half for another day. Thank you
I am not a good cook. But, I followed this recipe and I have made a great improvement in my cooking skills:-) Thank you for your expertise.
Perfection! My husband and I both loved it. I made one adjustment which was to add a small can of diced chilies. So good.
This is the best chili I’ve ever had, hands down. I did use the full amount of cayenne and it’s a tiny bit spicy but not bad with simply organic chili powder.
OMG delicious a 10!! I highly recommend!
It was Great!
I love this recipe and make it frequently.
I omit the sugar. I don’t think it needs it.
Great recipe.
This has become my go-to chili recipe. Never disappoints.