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. Â The only thing to chop is an onion.
How do you make good homemade chili?
- Heat olive in a large soup pot.Â
- 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.Â
- Stir until well combined.
- Add diced tomatoes, kidney beans, beef broth, and tomato sauce.Â
- 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. Â 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.
Just made a batch…after sitting, I tasted and I added MORE sugar! Everyone has a different take on what’s too hot, what’s too sweet etc. Really nice flavor and I added 3/4 cup diced red pepper. I have corn bread in the oven to go with this amazing chili. Thanks for sharing!
I followed the recipe to the letter… but in retrospect wished I would have listened to my little voice when it told me “That’s a lot of cumin”… I didn’t do that, however, and the chili turned out to be way overpowered by cumin flavor.
Otherwise, the recipe was spot on… Next time I will will certainly cut down on the cumin, however.
Too funny… I kept adding cumin, came close to doubling it! I think it must depend on what your chili powder has in it. And I love cumin!
Boy! This chili so good, it’ll make you wanna slap yo momma!!
This must be one of the best chili recipes I have tried. I had to sub a couple of ingredients, only because I did not review the recipe beforehand! I did not have beef broth, but had chicken. Also, did not have tomato paste, so just skipped. Also, I had ground turkey in the freezer, no beef. Still, with all those changes, this is now my favorite Chili recipe!
Excellent dish. I followed the recipe almost exact. I used ground turkey instead of beef.. Delicious.
Delicious!!!
Has anyone made this times 7 or 8? I have to feed 50 or so people and I am wondering what tweaks need to be made for that large of a batch.
So glad I found your recipe! It has all the right ingredients to make a fantastic basic chili! I have to admit, I did take some significant liberties with spices and even added some things, but holy cow! This really is the Best chili recipe going!
Excellent!!! I made this with ground turkey (my hubby has a heart condition) and it is FABULOUS. The turkey was the only change I made. It was so good, I immediately made 2 more pits of it to freeze in single serving containers so he has a quick and healthy dinner. This is the best chili ever, super flavorful and easy. My new fave!
I also made this, and it was delicious! Will definitely add this to my winter rotation! Probably will cut the sugar amount in half.One quick question… Could I make this ahead of time, freeze it and thaw it in time to serve for Christmas afternoon?
Chili freezes well.
I like the flavor of the chili but I wish I hadn’t added all the sugar and the cumin. I would definitely make this again with the slight modification to the recipe.
Simple and delicious! I HAD NEVER MADE CHILI BEFORE! Tried it once and I am amazed at the flavor. Thank you Amanda for sharing this little treasure.
It’s become our favorite chili. I always make double recipe and change our kidney beans for black beans and pinto beans. So yummy!
Excellent chili
So simple and very tasty. I added a bit of corn and grated carrots. What a perfect winter meal. Thanks so much for sharing
Loved it! I only used half the sugar as we don’t like to taste any sweetness in our chili, otherwise followed the recipe exactly. I made this for my fiance along with cornbread served with honey and he said he felt like it was his birthday! This is a really good, classic chili!
Fantastic recipe! I had never cooked chili before, and it came out amazing. I’m not a huge fan of cumin so I only used half the amount, as well as half the amount of sugar. So good! Thanks for sharing!
Was looking for a quick and flavorful chili for my 14 YO who loves chili. Made this last week and it was so delicious and tasted like it had been stewing for hours. I decided to make it again tonight and must say that this will be my staple. I didn’t change anything but made the measurements heaping – skipped the cayenne and stirred in two tablespoons of better than bullion beef flavoring!!! Thank you for such a tasteful and quick recipe.
How many servings are there in a single batch?
I am not a big fan of chili, but this is delicious! We used half the cayenne and it was the right amount of spice. Super easy to make! Definitely going to make this again.
This was very good. My family really enjoyed it. I do think the next time I make it I will double it, just because I have two adult men in my household and they do tend to eat more. We also love to have leftovers for lunches.