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.
AMAZING!!!!!!!!!!
awesome
I made this and overall it is a nice flavorful chili. I did change it up a little. I added peeled tomatoes instead of diced ones. I simply chopped them as necessary to make a slightly thicker sauce. For me that offers a more robust addition I can sink my teeth into. I also added some Bush’s chili beans in mild sauce. I followed the rest of this recipe as detailed without the cayenne. I have a wonderful Lodge cast iron pot I allowed it to cook in. I enjoyed this chili on a chilly fall afternoon. I have a wonderful Lodge cast iron pot I allowed this chili to cook in. This comfort bowl made my day today. Thanks for sharing.
Absolutely Delicious!!!! I made it last week, and I’m making it again! The family absolutely loved it!
I made this for a family picnic. It was the first time I used the spices listed in this recipe instead of a sachet of Mc Cormick spices. Everyone licked their bowls clean. It was so good!!
Definitely one of the best chili recipes. Making it for everyone at my work for a nice lunch
This recipe is always a hit! I don’t do the diced tomatoes (add a little more spaghetti sauce) and I add corn and black beans! I’ve had the best compliments like “this is the best chili I’ve ever had! You can taste all the spices!” Highly recommend
Hi! I made this yesterday for a Fall Festival & Chili Cook-off at our church. I won third place and I was thrilled! Thanks for a delicious recipe! I think the cayenne was the icing on top of the cake!
Yummy wonderful! I added white beans because I like them better.
Delicious. I add many veggies to is, especially squash, carrots, celery, even cabbage sometimes. The kids don’t notice.
I can never make a good chili this one the Best chili I have ever made, my son just came up said Mom man your chili is good you nailed it , he never does that lol so yup best chili recipe I came across minus the cream and beef broth but I also added a can of baked beans in mine . Thank you for sharing.
This has become our family’s “go-to” recipe for chili. I usually will use dark chili for this recipe, as it gives it an earthy and sweet taste. My daughter always requests this on cold Winter months. It pairs very well with cornbread. Hands down, the best chili recipe we’ve made.
Just a little more spicy than my personal taste, but over all good taste and easy recipe.
I will definitely make this recipe again. It is so good! Thank you for your straightforward, simple recipe. I followed the recipe and only slightly modified it due to what I had on hand (no sugar, added a little extra tomato sauce to replace missing tomato paste, and added an extra can of kidney beans). Delish!
Just made a pot tonight. I did doctor it up a bit though. Added some green and red bell pepper, a jar of medium salsa, hot Mexican chili powder and canned corn with peppers. I used fresh garlic instead of powder. Pretty tasty. I love to find a good recipe and then put my own little spin on it. Thanks for sharing.
My daughter and I love this chili. It’s the second time I’m making it this week to freeze. I did add more beef broth and added celery also
This is THE best chili EVER!!
This was so good! I made a double batch, but used chicken stock because that’s all I had on hand, and reduced the Cumin to about 3/4 TB because I don’t enjoy a lot of cumin flavor. Let it simmer for 4 hours and it was so delicious. my kids loved it, and they are hard to please at the same time.
I made the chili. It was delicious. I did tweak the recipe a little bit, there are only two of us,
Plus we like our chili a little more subdued .
I made this today and absolutely loved it. I have deleted all other recipes I had bookmarked. I did not have any beans but discovered I don’t need them. I don’t need any cheese or sour cream. Love the flavor just as is. I did something different with the ground beef before cooking it. I put the beef in a bowl and added the salt and 3/4 tsp. of baking soda and a Tab. of water. Squished it up and let it sit for 20 minutes while I did preparations. Not sure if that did anything. Thank you so much for the best Chili recipe.