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.
Great flavor! Very easy to prepare, I’m bookmarking this recipe to continue to use in the future for sure!
I lost count how many times I’ve made this. I just double the recipe each time I make it now. It’s just me and hubs, but it’s even better as leftovers and lunches!
This is hands down the most delicious chili I have ever had! I am in love! 😋🤤
Perfect! I added kielbasa and celery cause I had it! Very good!
OMG! THIS HAS GOT TO BE THE VERY BEST CHILI I HAVE EVER HAD!! I added too much cayenne pepper, but it is not too hot! I love this recipe! I had no tomato sauce or paste so I used ketchup and an extra can of diced tomatoes with green chili. I must share this recipe!! Thank you so much!
I made this chili last night as I was craving it with these cold fall nights! I usually use my crock pot but didn’t put it in in time, so I was looking for a new recipe. this was easy, quick, and delicious on the stovetop! All of the flavors and measurements of each really complimented each other.
Thank you for a fantastic chili recipe! I’ve tried WAY too many chili recipes that were nothing more than bean and vegetable soup with some chili powder, and realized I was just done with any chili recipe that asked me to start by chopping mounds of celery and carrots. I needed this one!
We made a few small changes – added a can of black beans (we like our chili with a lot of beans) and a handful of red lentils, used smoked paprika instead of cayenne, and also a heaping spoonful of Korean gochujang paste with the tomato paste, because it adds a kick and serious depth of flavor. Oh, and a can of drained sweetcorn, which really look it over the top to a solid 10 for me.
We will come back to this again and again.
This recipe was very good. I don’t have much of a sweet tooth, so that little bit of sugar in the recipe made this a little too (weirdly) sweet for me, even with the cayenne. There’s not a lot of heat to this recipe, so next time I make it I’ll probably omit the sugar and add some diced jalapeños.
This was dinner tonight. I followed the recipe but added chopped green bell peppers and couldn’t add as much spice. This so far is my favorite chili recipe! My oh so picky preteen enjoyed it and so did I!
So good!! (I excluded the sugar)
So yummy!!
If I could, I’d throw both of my shoes at you (it’s a compliment)!!! Not only is this the quickest recipe I’ve made, the flavor was wayyy better than some of my 3 hour long recipes. I’m absolutely hooked! Thank you!
I made this Chili recently for my daughters and I and it was a hit! I used black beans and pinto beans. Will definitely make again!
This is my go to for Chile recipe for my family. Everybody is happy when I serve it up, which is a rare event.
So I thank you.
I cut the sugar in half, added a half teaspoon of cinnamon and used 1 teaspoon of red pepper flakes vs the cayenne. I’m also pescatarian so I used Impossible meat instead of beef + an extra can of beans. SOOO GOOD!! Thank you for this recipe. Perfect for the fall!
Very good! Made some minor tweaks, but essentially followed the recipe, and no complaints.
Ooo we like spicy this is so easy to make time to put on that winter coat this is the chili to help delicious making some corn bread to go along side yummy
This is definitely a delicious chili. I definitely changed things up a tiny bit after trying it once and deciding it for sure needs a fattier meat (at least to win a chili cook off!) So I used 80/20 and also did green peppers and fresh garlic with the onions. I also used chili beans instead of plain beans. So much flavor!
Son, doesn’t like diced tomatoes can I substitute for tomato sauce instead ?
Made this yesterday and let it cook on low in slow cooker. It was perfect. Used chipotle ground pepper. Just right amount of heat and flavor.