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.
This is the best chili recipe ever! We’re from Florida and I never ate much soup or chili, I suppose since it never gets cold for long. My daughter randomly asked me to make chili a couple months ago and I thought that was weird since I didn’t know she liked it and it was hot out. So glad I found this recipe! We’ve made it a couple times a month since!! I add garlic to the onions but other than that do everything else the same. Thank you for sharing your recipe, I’m a chili fan now!!
This chili recipe knocks it out of the park! I’ve been using the same recipe for many years and was looking for something new and wow did I find it😁 This recipe did not disappoint. I didn’t change a thing all the measurements are perfect 🙌🏻 My only regret is I didn’t double it😉 I served this with warm baguette and it will definitely be on repeat over here!!
I made recipe exactly as written, not changing any amounts on the ingredients. What I did do was added a little chopped green bell pepper, and a small can of corn, drained. Everyone loved it! It has become MY chili recipe, and I’ve made it many times.
Quick, easy, tasty. I added a bit of smoked paprika because I like a smoky chili. I used the full 2tbsp of cumin and I think it’s just perfect that way. Wouldn’t have wanted less.
I just made this recipe on a cold, rainy day. I used a slow cooker on low for about 6 hoirs. It was wonderful. I am definitely saving this recipe for the next pot of chili.
I added 1/2 tsp spicy chili powder that was from an Indian market. It added a bit of underlying heat.
I made this for a neighborhood porch crawl and everyone loved it! Left out the cayenne and provided hot sauce with the condiments. Making it again for guests this week. A simple and delicious recipe! Appreciate the recipe multiplier, saved me some work.
I don’t ever leave reviews after cooking a recipe. But I HAD to after making & eating this because this is truly the BEST chili recipe ever!! It’s the perfect thickness and has so much flavor!!So good! Thank you
So dang good! I’m miserably full from eating too much! Best chili I’ve made! Thank you! 😁
I am not used to sugar in the recipe, and I added a little garlic salt to counterbalance that, but even before it’s had a chance to simmer it still taste really really good! Thanks for the great recipe! Oh, I also used red instead of kidney beans! We’ll see what the Hubs says: he likes that nasty chili in a can, though, so if he DOES like it that’s another plus! (But I think he will once he’s dropped sliced jalapeños & crumbled saltines on it LOL! 🤢
This recipe is very similar to one my late sister used as her standby and my favorite. It was simply called “Chili Con Carne”. After making your uncomplicated (simple is best) recipe today—I loved this perfect configuration of flavors, textures. I’m a big convert! A welcome addition to the COWBOYS/CHIEFS game this afternoon! Go Cowboys!
THANKS SO MUCH FOR SHARING!
I am 75 living in a 42 foot fifth wheel in Daytona Beach before that I was living in Scottsdale but my daughter wanted me to be closer to her so I moved to Daytona. I am from Northern Michigan and this is the best recipe for someone who eats chili at least once a month.Thank you very very much for this recipe
I think this is a great, simple recipe for a comforting pot of chili this fall/winter. As for the grease debate, I always drain ground beef, not matter the percentage. I did that before I had gallbladder disease, and I triple make sure to do it now that I live without a gallbladder. When too much grease gets in my food, I usually don’t get further than 3 bites. It’s just something to consider for your health.
Its a hit!
Yes, this is the best chili recipe. I was so surprised to see how much cumin was listed, but I used precisely stated and so glad I did—saving this one for sure.
This my second time making this chili recipe. We absolutely loved it the first time with the addition of chipotle, which kicked up the flavour and heat a bit. It was so good. This is my go-to recipe from now on.
A little too sweet, add the sugar next time. Added a red pepper and served with rice, a salad vegetable salsa and fresh bread. Very good
Loved the recipe, Did not have much grease, with 90% meat
First time making chilli and this recipe is so easy! AND it tastes soooooo good!!!!! I didn’t know that stirring the spice mix with the ground beef would bring out stronger aroma. LOVE the smell of it!!! Lowered the cumin powder & sugar as they are not my favorite. Other than that, it smells and tastes exactly like the ones I miss! Will definitely make it again 🙂 THANK YOU!!!!
I make chili quite a bit in cold weather but my problem is it never turns out the same twice because I don’t use a recipe so I thought I’d try to find a recipe so I could be more consistent. This one was great just as it is. And I really hate to be one of those that adds the “except” phrase here but it was a very minor change, I wait to add the beans until close to the end of the cooking time so they don’t get mushy. That’s it, great recipe.
Excellent. Add an extra can of beans, otherwise made as written. We have made and eaten many a chili recipes over the years and this one is bookmarked! I made it for 5 men to take up on their elk hunt. HUGE hit. All the wives asked for the recipe.