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.
Turned out great! will definitely try this again.
My husband and I really like this recipe. We like to put chopped onions, sour cream and shredded cheddar on top. I ended up using too much diced tomatoes and sauce. But it still tasted great. I added an extra can of kidney beans and left off the cayenne pepper, since we both have acid reflux. I like the salt taste, my daughter is used to kosher or sea salt and they are not as strong. I suggest using those if the salt bothers you. Great recipe, thanks!!
This chili is the perfect classic chili. I add fresh garlic. The flavor is amazing. I make it often during this cold Midwest winter. Hearty and delicious.
Can I use 2 cans of tomato sauce instead of diced tomatoes?
First time making chili and this recipe was perfect!! My family loved it!!
Can this be made in a crockpot? If so what would the instructions be?
What is meant by tomato sauce? Marinara?
This recipe is great!! Best chili I;ve had in years
Nice and ez tastes great!
i used bone broth and marinara sauce and black beans because it was what I had in the pantry .
Delicious and quick! I would def recommend this recipe!
It truly is the best chili recipe I have tried! Great job!!!
Very good recipe and so easy. I only put in half the cumin called for in the recipe – definitely need to do that or cumin will be overpowering to some.
Also, I have a family of five. I increased the serving size from 6 to 9 and we still did not have enough for five meals. Next time I will increase serving size to 12 and we’ll have enough.
Otherwise, great job and thank you.
Easy, delicious recipe. Best chili recipe I have found. I didn’t add the cayenne pepper. Highly recommend.
Excellent and Simple Recipe which yields amazing results. I substituted the can of diced tomatoes with a can of Rotel. and also added a half can of white/yellow corn. just personal preference. Served it over some fresh backed corn bread and man did it hit the spot. Thank you
I didn’t have tomato paste; instead I used chopped fresh tomatoes and marinara sauce. It tastes awesome.
Best Chili I ever made! Everyone Loved it and had seconds!
Great flavor. I’m not a huge fan of cumin but I didn’t think it was overpowering. Only thing is the recipe for 1 lb says it serves 6…it really serves like 3-4 if you are eating this as your whole entree (at least in my family).
I love this Chilli, fixed it for the first time.
My family raves about this chili! I have been cooking for 43 years and this without a doubt the best I’ve ever made. I just added some cut up steamed baby carrots to tone down the acid. Thanks for sharing this delightful recipe❤️
Amazing!!! It is an easy, no fuss recipe. I substituted the chilli powder for mild chilli powder as have an 11yr old who’s just starting to explore with spice. It’s got depth and flavour without being spicy hot. You still get the warmth and comfort, which is exactly what you want from a good chilli. Definitely will be making again using this from now on.
Thank you for sharing.