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.
My whole family loved this and it was easy to make!
I commented on this recipe a few weeks ago, but wanted to share that I changed it up a bit to make something a bit different. This time I used black beans & corn instead of the kidney beans and BOY was that chili GOOD!! Also it was very colorful and went perfectly with Fritos & cheese. This is my favorite recipe!!
I followed receipe exact! Beat chili I have ever made! Thank you for the receipe.
Delicious. I’ve been making chile a million years. I cut the sugar in half and used brown sugar (never added sugar before but it worked). Cut the cumin in half. Used dark beer instead of broth. Added two cans of beans because we like extra beans. And I added some chipotle powder. Served with cornbread. It was a big hit.
Can you double the meat and leave out the beans?
If you asked someone to take you to a restaurant that had the world’s best chili, and they took you to a place that served this recipe, you’d say “Yep! This is the best chili I’ve ever tasted!” It’s that good.
I substituted brown sugar for the white granulated sugar, and used 1 tablespoon of cumin and 1 tablespoon of cinnamon, rather than 2 tablespoons of cumin.
I might add a half pound more beef and a half can more beans next time, but holy moly that’s great chili!
The best chili seasoning I have ever made my chili was the best made it last night for dinner it was raining outside and a tab bit cold inside that’s what made it better too with some sour cream and cheese use and on the bottom Michigan grill calf style chips
Made this last night and I’m making it again today. I live in Texas where chili is the state dish and this is AMAZING!!
Something else that’s good in chili as a topper is Extra Cheesy Cheezits
I made this recipe last night for dinner and my husband LOVED it. Based on other comments, I did cut the Cumin in half and next time I think I will add a larger/more onion. I topped the chili with cheese and served with honey cornbread and a glass of milk. It was wonderful and perfect for a chilly night!!
I cut the cumin by about 1/2, but added about 8 oz of beer for a little extra flavor. I am going to serve it with avocado, shredded cheese, chopped green onions, and sour cream for optional garnishes.
This recipe everyone could enjoy. It was very flavorful, yet not to much heat. We chose to stay away from the cayenne and provide hot sauce on the side. This will be my chili recipe from now on. Thanks!
Best Chili recipe ever! I used bison and a splash of balsalmic and 1 C of frozen roasted corn. To die for!
So easy but can make in a crockpot if you wish. Nothing but rave reviews!!
Has anyone tried this with fire roasted tomatoes? Those that love it, does it have a very very strong tomato flavor?
I used fired roasted tomatoes and blended them in food processor NC my fam doesn’t like chucnks. Lol. It was very good!!
As a matter of fact I’ve always made this recipe with fire roasted tomatoes bcs it was all I had on hand the first time I tried the recipe and it came out great!
I made mine with fire roasted tomatoes. It is solo good. Try it!
The only difference in fire roasted and regular canned tomatoes is that the fire roasted have a greater depth of flavor with the touch of smoke. I almost always substitute fire roasted when canned tomatoes are called for.
I used fire roasted tomatoes with green chilis! It was great!
I made chili for the very first time last night and I used your recipe , Amanda. My Family and I loved it so much. My Husband had the leftovers for breakfast this morning. This revipe is a keeper. Thank you Amanda.
H.M
Does anyone add pasta noodles?
Are you in the Cincinnati area? Pasta noodles are popular in Ohio and Indiana thanks to Skyline chili, but that tends to be a much thinner meat sauce if I remember correctly. Still, pasta noodles and convent shredded cheddar are amazing with it!
When I was a kid my mom would add macaroni noodles to her chili, kind of a goulash sort of thing but not actually goulash, it was pretty delicious as far as I remember though.💁
Yes…I added elbow noodles..I cooked them ,then added with 2 cups of pasta water…DELICIOUS!!
Our family LOVES eating chili over a big mound of spaghetti! 😋
I often serve leftovers over rotini pasta!
That’s an Ohio thing I believe.
Pasta is never in chili, however, i am sure serving it OVER pasta would be delicious 🙂 My husband likes his over rice. I like it as-is but I can see either one working. Its also good to put on top of a baked potato.
Yes! Pasta shells add a nice twist.
Ooh, so delicious! I followed directions and ingredients *except* I used 1 tablespoon of cumin instead of 2, as well as added the 1 tsp of balsamic vinegar after reading through some of the reviewers’ suggestions. Some times, chili is too runny or too thick, too bean-y, not flavorful enough–this chili of Amanda’s was splendid in every way; thank you for sharing! I feel lucky to have found this recipe and will absolutely make it again and again. My-must-haves with chili are grilled cheese sandwiches made with Master’s English muffin toasting bread, Hellman’s mayo on the outside, two slices of Kraft sharp American cheddar per sandwich along with a nice, cold glass of milk, yummy! 🙂
Definitely the best chili recipe ever! This is my go to recipe and a huge family favorite…..Thank you!
I’ve made this a few times I love it I added red pepper give it a little kick
I substituted a 1/2 t. of cinnamon for the cumin, large can of tomato juice and also added finely chopped celery leaves…for a winner