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.
Delish! Easy, tasty, large portion for 2, however left overs still delicious.
Cumin is a must in chili! That’s what makes it taste like true chili, IMHO, not extra chili powder!
Excellent chili, I’ve never used sugar before but it turned out incredible.
I wish I could have had some leftovers but everyone loved it!!
I used plain yogurt instead of sour cream for the ending touch. This is the best chili recipe ever!
Perfect gold standard. Exactly what I was craving. We do half and half beef/pork. Very tasty. Easy and spices were spot on. Good enough to pass on lugging the instant pot out! Thanks!!
This is truly the best chili I have ever tasted/made. It has taken me years to find a chili recipe my family LOVES. THIS IS IT!!! I double the meat, use double chili beans instead of kidney beans, and use crushed tomatoes (28 ounce can) instead of diced tomatoes.
This was so delicious and easy to prepare My husband eat 2 full bowls. A smal twist: I topped it with cottage cheese and WOW!!!
Best recipe! Hard to please husband loved it! The only things I did differently were I doubled the recipe, added more beans and omitted the sugar.
I followed this recipe exactly as written and it is delicious. Everyone loves it. There is nothing I would change.
This recipe is fantastic!!
Loved…loved….loved this recipe! Thank you
Tomatoes and onions are naturally sweet. Sugar can be cut out completely.
Best chili I’ve ever tasted. I’ve made it a number of times, always doubling up the ingredients. I use ground turkey rather than beef, and beef bone broth for added flavor. Instead of white sugar I use an equal mix of cinnamon and brown sugar, which I find really compliment the cumin and chili powder. Serve it topped with shredded cheddar and some additional diced onions
This is my go-to chili recipe. I’ve made it at leadt a dozen times. Always delicious!
I get rave reviews whenever I cook this. I substitute the following for a healthier version:
93% lean ground turkey
Chicken broth low sodium
Truvia/Stevia in place of sugar
I add the Cayenne for heat
Black beans in place of kidney beans (personal choice)
I make sure to cook this in the afternoon – then take off the burner, keep covered until ready for dinner. Just turn up the heat to low-med to get it nice and warm. This way the flavors have time to marry. Delicious!
Really good chili! My kids aren’t big fans of spices, so I went a little easy on them and they ate it up!
Excellent chili. I halved the cumin, but did everything else according to the recipe. I used cayenne per the recipe, maybe a little bit more. Very tasty and satisfying chili. Easy and quick, too! I give this 5 stars and highly recommend it.
I love the flavor of this chili. It is perfect as is. However, I find that the amount of broth is a bit much. My family and I prefer a thicker chili.
You could add a cornstarch slurry to it to thicken it up without having to cut down the amount of broth. Or you can let it rest longer to get it to thicken up.
Follwed the recipe exactly and absolutely love it. Left out the cayenne and ut still had enough spicy heat. Very good flavour and texture.
This was tasty; the only issue I have is the sugar. I love potatoes in my chili. I always add to my chili or I like to take a baked potato adding our favorite fixings. Kids love this.
Note: If you don’t make your own tomato sauce or paste, then pay attention to how much sugar is in each jar. 10 grams of sugar is the maximum that people should eat in one day.
Cheers.
What is the serving size of this beef chili recipe? Is it a half a cup or is it one cup?