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.
Best chili I’ve made. Definitely my go to now!
This is hands down and by far the BEST homemade chili I’ve ever made. I only make a few slight modifications – I use ground bison instead of regular ground beef, I leave out the sugar and diced tomatoes (my youngest doesn’t care for them), add 2 cans chili beans, and replace the can tomato sauce with my homemade version! I usually double the recipe and it still doesn’t last long. Delish!!
Great chili just the right amount of spices for the entire family. I use a couple tablespoons of cornmeal or masa for a bit of corn flavor and to thicken the chili a bit. So good!
Best chili ever! But I only put 1/2 tsp. Of cumin & omit the sugar.
Best chili I ever had, I made it countless times now
I have spent a lot of time making different chili recipes with 30 ingredients or more– chiptole peppers, different tomato varieties, tons of herbs, roasted bell peppers, beer, wine, you name it.
THIS recipe, simple and tastes as good, but I think better than all those.
If you’re beef isnt 90% lean then drain the fat, then add in oil/onions etc
Very good and easy to follow instructions. Passed on the cayenne because I prefer savory not five alarm hot. Will definitely use this method again.
I use White Kidney Beans instead or Red. This Chilli gives less gas and really has a very pleasant taste. When my Mother was at the cottage and company stopped by for dinner, she would add fresh bean sprouts to stretch the Chilli for the meal.
Are you wondering…why is this the best chili recipe?!?!? I was scared with the amount of cumin so I held back and did half. Not only is this recipe easy, it’s extremely flavorful. I added a carrot and celery stalk. 10/10 would recommend. This was gone sooooo fast in our house. So easy to experiment with and change to your liking too! Very impressed. Excited to make it vegetarian and also try with turkey. Thank you for posting 🙂
Made this for the first time and it’s A-MA-ZING!!! Thank you so much for the recipe!!! I will be making this often!
Just made this chilli. Best ever!👍hard not to finish the whole pot it was so good.
Really good chili recipe that everyone loved!
Thank you!
Reminded me of my moms I live in the south but she was from the NE. PERFECT CONSISTENCY.
So basic but so good. We use ground turkey and beef bone broth. Delicious.
The Chile was delicious. My husband is chef in our family but I tried this recipe. He loved it and wanted to print recipe.
Made this recipe exactly by the directions, except I used the whole box of beef broth (1 1/2 cups more).Chili didn’t have much taste! What can I add?
Absolutely delicious! We doubled the recipe, used both ground beef and ground turkey, and I added one and a half amounts of the seasonings. I served it with shredded Mexican triple cheese, sour cream, a little cilantro and scallions and a side of cornbread! Awesome for a 47 degree day in SOFL!
I’m always on the lookout for a good basic chili recipe. I grew up having it weekly but my dad only used ground meat, kidney beans, chili pepper, hot pepper flakes and tomatoes. In the summer he would make the chili with fresh garden tomatoes and it was really good but kind of bland, the hot pepper flakes didn’t add a good flavor depth, it just made my nose run. Anyway, I doubled this recipe because I like to freeze soups. I didn’t have beef broth so I used water with better than bullion roasted beef base. I only had 1 can of kidney beans so black beans went in as the 2nd can. The tomato combination and beef base created a rich flavor, oh yea… this is a keeper. Next batch I’ll add some bell peppers because I really like them and cut the cumin and sugar in half, maybe add a pinch of oregano.. just my personal preference. Thanks for sharing.
Great recipe!
Modification: Added 1 teaspoon chipotle powder and 1 teaspoon onion powder since we only had a small onion.
Subtracted 1 tablespoon of sugar and 1/2 tablespoon chili powder.
We didn’t have tomato paste, but still came out delicious!
Delicious and so quick and easy!