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
from
votes
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
Print Recipe
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:
334
kcal
|
Carbohydrates:
34
g
|
Protein:
25
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Cholesterol:
49
mg
|
Sodium:
1249
mg
|
Potassium:
1110
mg
|
Fiber:
9
g
|
Sugar:
10
g
|
Vitamin A:
1445
IU
|
Vitamin C:
12.8
mg
|
Calcium:
99
mg
|
Iron:
7.5
mg
Check out all of my great ground beef recipes.