The Best Classic Chili

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The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.

The Best Classic Chili recipe in a red bowl topped with cheese and sour cream

This classic chili is perfect for a weeknight meal because it can be made in minutes.  The only thing to chop is an onion.

How do you make good homemade chili?

  • 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.

onions and ground beef sautéing in a soup pot

  • Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. 
  • Stir until well combined.

chili powder, cumin, garlic powder, sugar, salt, and pepper over browned beef and onions in a pot

  • Add diced tomatoes, kidney beans, beef broth, and tomato sauce. 
  • Stir well.

diced tomatoes over chili seasoned ground beef and onions in a soup pot

  • Simmer for 20-25 minutes.
  • Let the chili rest for 5-10 minutes before serving.

beans, beef broth, and tomato sauce added to chili seasoned beef, onions, and tomatoes in a pot

What do you top chili with?

In addition to the chili ingredients listed in this recipe for chili, 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

What goes well with chili for dinner?

I’ve been playing around with this chili 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!

Watch the step by step recipe video for this chili recipe below.

Find more of my recipes on TikTok

The best classic chili recipe in a red bowl topped with cheddar cheese and sour cream

The Best Classic Chili Recipe

4.96 from 3628 votes
The Best Classic Chili - This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Video

Servings 6 servings
Calories 334 kcal

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

I typically skip the cayenne pepper because I have a young kiddo.  Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.

Nutrition

Serving: 1/6th of the recipe | Calories: 334kcal | Carbohydrates: 34g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1249mg | Potassium: 1110mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1445IU | Vitamin C: 12.8mg | Calcium: 99mg | Iron: 7.5mg
Course Dinner, Entree, Main Course
Keyword best chili, chili recipe, classic chili, homemade chili
Cuisine American
Author Amanda Finks

Check out all of my great ground beef recipes.

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Comments

  1. 5 stars
    Sooo good! I was a little wary about all the spices, but I went for it and added them all. It made an amazing chilli “sauce.” I used T-bone steak meat and pinto beans. Served with cheese, sour cream, and Krusteaz honey corn bread. Best meal I’ve had in ages.

  2. 5 stars
    Great basic recipe! I doubled the batch and made a few moderations. Personally I added green peppers, red peppers, pinto beans, corn, and used light and dark kidney beans. I also used ground turkey instead of beef. It turned out amazing!
    I know that’s a lot of modifications, but if we are looking at being stuck inside for a few months I wanted to make sure we had variety and vegetables. I love love love the seasoning combination, though and can’t thank you enough for posting this recipe!!

  3. 5 stars
    So delicious! I subbed cooked up dried Scarlet Runner beans that I grew and some frozen tomato sauce and added corn leftover from the summer harvest…I love the liberal spices (although I also reduced the cumin a titch)! So flavorful!!!

  4. 5 stars
    This chili great, really good flavor, I will be making it again. Next time I’ll try using sirloin or chuck roast, I plan to add 60+ minutes to the simmer to make sure the meat is tender, adding extra beef broth as needed to compensate for boil off. I’m expecting more intense flavor!

  5. 5 stars
    This was so good! It was also so easy to make. Came together so much faster than most chili recipes. Normally when I make chili, I follow the recipe exactly and then taste it and have to tweak the heck out of it because it falls flat. That was not the case with this recipe! The spices and flavor were perfect as written. The only thing I did differently was add a diced green bell pepper. My husband also gave it a rave review. He said “this is OUTSTANDING!!

    1. 5 stars
      Great base recipe. I use it all the time and sub out things depending on how I want it to taste. My best one so far is probably:

      Substitute beef broth for beef bone broth (adds a deeper beef flavor)
      Half a can of diced tomatoes
      A can of hot Rotel
      A teaspoon of cinnamon
      Substitute the sugar for turbinado sugar
      If you prefer even spicier I add anywhere from a half tablespoon to a full tablespoon of cayenne

      Thank you for sharing this with everyone!

    2. This is the best Chili that I have made in a long time. The flavor was great, even my picky grand son gobbled it up. I added elbow macaroni and it was sooo good. Will be making this Chili again very soon. Thanks for the recipe, it is a keeper.

  6. 5 stars
    Very good recipe, I sub Ground turkey and chicken bouillon, add 2 cans of tomatoes and 2-3 different beans just cause I like lots of tomatoes and beans. I also add a dash of cinnamon. This recipe is bomb!

  7. I made this and my friend who is not super fond of chili loved it. All seven of us loved it. we added a little cayenne, some Signature blend tex mex seasoning and a little bit if a home made sweet habanero hot sauce. I do not like hot spicy food but this chili was awesome

    1. I made this to freeze for the same reason! It can be frozen for a couple of months. I would put it into tight ziploc bags and flatten them so it doesn’t take up too much space and also you can extend it’s life in the freezer. Be safe!

  8. 5 stars
    I had to make this with ground pork because my grocery store had no hamburger due to the corona virus. Still tasted great! Next time I may cut back on chili powder because a little spicy.

    1. 4 stars
      Perhaps my palate is off, but I think I will omit the sugar next time. I only added a pinch of the cayenne pepper, but it was too spicy and too sweet for my family. That said, it is a pretty good chili recipe. All the right elements are there, I just need to alter the recipe a bit for my family.

  9. 5 stars
    I wanted an easy, flavorful chili. I found it!! Super simple and it was fantastic. My only complaint is I didn’t have enough leftover. I will be doubling the recipe next time.

  10. 5 stars
    Great recipe! Thanks for sharing. Very flavorful. I mixed in some elbow macaroni and cheddar cheese. Amazing!

    1. I cooked my hamburger first and then drained it. I cooked my onions in what was left of the coating of hamburger grease left in pan, worked gine

  11. 5 stars
    So yummy! I made a few changes only because I forgot to buy several ingredients and had to substitute what I had on hand. Chicken broth instead of beef, diced fire roasted tomatoes with green chilies instead of plain. It came out beautifully! Thanks for sharing this recipe!

  12. 5 stars
    Needed a nice base recipe with which to play around. Once it was simmering, I didn’t change it at all. Wonderful (and easy!).

  13. 4 stars
    I first made this identical to the listed ingredients in the recipe. However, I discovered halfway through the recipe that I do not like a lot of cumin. I had already added it and it had altered the taste of the chili to something I didn’t like at all. So, I ended up taking out as much liquid as possible, adding another can of tomatoes, adding the juice of a lemon wedge, and a couple pinches of nutmeg (this apparently is a very good trick for too much cumin). I still felt that the recipe was not balanced so I added another pound of hamburger and another can of beans. I let it cook and the dish’s cumin was more muted this time. I’ve used cumin in the past but in very small quantities so I had no idea that I really didn’t like this spice. But, after researching I learned it’s in a lot of dishes that I don’t like (ex. Curry). I gave it four stars because it’s probably my tastebuds that are off.

    1. Layla, I also don’t like cumin at all! I thought I was the only one, lol. I leave it out of everything. Your fix was great idea. Stay well!!

  14. 5 stars
    Wow! What a wonderful chili!
    My family loved it. I loved it, and saved the recipe to make it again and again.
    I use crashed tomatoes with basil, the whole 24 oz.(didn’t have diced tomatoes nor tomatoes puree) and use 1 tablespoon of turbinado sugar
    I made it yesterday, today I gave a bowl of this chili to my friend and this was her comment ” Bad news: the chili is gone!
    Good news: it was yummy!!
    I was very happy of her comment, she can’t eat very spicy food, this chili is the best one ever that I have eaten.
    Thanks to you and to your mom!!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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