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.
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.
- 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 the chili rest for 5-10 minutes before serving.
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.
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The Best Classic Chili Recipe
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
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
Check out all of my great ground beef recipes.
Great recipe! Easy, quick and full of flavor. This goes in my recipe box! Thank you for sharing!
Absolutely the best chili recipe!! My entire family loves it!! Thank you for sharing❤️
good all around easy to make and great for frito pie
Great recipe! I tried with ground venison. I added extra garlic and a can of corn. It’s definitely a family favorite.
Made this last night and it gone when I woke up. Read the notes at the end of the recipe, and the kids were happy there was no cayenne pepper in it. Halved the cumin. Good stuff!
I use this recepe for the spices as they are perfect for me. I hate kidney beans and I don’t feel like there is enough beans here. I used a can of pinto beans a can of black beans and a can of maple baked beans. I also added mushrooms, corn and celery which I added with the onions at the start because they just make chili better. Instead of garlic powder I put 3 cloves of minced up garlic and at the end I let it simmer for 2 to 2 and a half hours until it’s nice and thick. I also just add cayanne (1 Tbs per bowl because I love it) to my portions afterwards as my wife does not like spice. I have made this chili this way 4-5 times now and it is always awesome
I’ve made this simple but delicious chili recipe 3 times now. I always get compliments on it, ez and inexpensive to make. I normally double the recipe because I know it will all get eaten up.
Family loves the sweet and spicy flavors.
Has become a go to favorite!
I made this chili 3 days ago and it’s just as good for lunch today as it was then! Great flavor – thank you for sharing! Try this – you won’t be disappointed!
Definitely a superb recipe. I’ve made it a dozen times now and it’s always delightful.
I reduce the cumin by half ever since my first batch. It’s just a personal taste that the cumin makes the flavor a bit Tex-mex for me. I grew up with my mama’s Spanish recipes.
ALSO, I will make two pots at the same time with a single batch in each. I omit the beef in one pot, and it is a fantastic vegan chili!!
THANK YOU FOR SHARING THIS RECIPE.
It’s absolutely amazing. It’s going to be my go to chilli recipe
Thank you for this recipe. We slightly reduced the chili powder and cumin but added the cayenne pepper option and substituted one minced clove of garlic instead of garlic powder. It balanced flavors and spicing perfectly. Wonderful with cornbread and cold beer. This will become a regular rotation.
This was my first time making chili, and I was pleased how easy it was. I ended up adding more of some things to use up the entire amounts that some ingredients came in. I substituted raw honey for sugar, and tamari and coconut aminos for some of the salt. It still came out delicious. I almost quadrupled the single recipe and ended up with 16+ pints to freeze.
Best chili I’ve had in a l time!!! It’s great. Great amount of spices too.
Best chili recipe ever! The only one I ever use!!
Best of all very simple, straight to the recipe without excessive talking about this or that. I love all the pictures!
What is the effect of omitting the sugar?
This is by far the best chili I have ever made. I have made a lot of different chili recipes in my life. I leave out the sugar. My family calls me all the time wanting me to make this chili. It is most definitely a 5 star dish. Thank you so much for such a delicious dish.
Perfect 30 minute chili, tastes like it cooked low and slow, no need to change a thing! Thank you
Great taste and quick to make. LOVE this!!!
I was so delightfully impressed with this recipe! I followed the recipe as is and it was simple and delicious and seasoned just right! Living abroad, I really come to miss some of my favorite American dishes and places that try to replicate the taste just don’t come close. Recipes like this make me have a little part of home with me and makes it easy to do myself with a great result. *Bonus points* my husband devoured this right up. That’s an A+ in my book.
Great recipe! This will be my go to for chili. Simple to follow.
I used less cumin and a little more chili powder, I find cumin to be a strong flavor so I use less.
I use this as my base for every chili I make. I just add jalapeño, more cayenne and substitute some of the beans for more diced tomatoes so that it has less carbs. Have made this at least a dozen times now. If you want a delicious chili and don’t know where to start then look no further. Thanks Amanda!
I was looking for a chili recipe as I usually just grab a packet at the grocery and follow the directions.
I know…. I know…
This recipe saved the day, it was very good!
NOTE: The sugar makes it a bit sweet, will ½ next time.
Thank You!
This chilli recipe was fast, easy, and had a great flavor!! The whole family loved it!