The Best Classic Chili Recipe

Name: The Best Classic Chili Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion; 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**; 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

User Reviews

5.0

11,550 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
6 servings
Calories
334 kcal
Course
Main Course, Dinner
Cuisine
American

The Best Classic Chili Recipe

Mina Davis

Report

The Best Classic Chili is a traditional chili recipe just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.

Share:

I Made This!

8,662 people made this

Print

2,311 people printed this

Save this

6,930 people saved this

Ingredients

Servings

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

Add to Shopping List

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

*The brand of chili powder you use will have a huge difference in how spicy your chili will be. Different brands of chili powder have VERY different levels of spiciness.
I always use McCormick Chili Powder (No affiliation) because it is flavorful without being spicy.
McCormick Chili Powder
**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 Information

Show Details

Serving 1/6th of the recipe Calories 334kcal (17%) Carbohydrates 34g (11%) Protein 25g (50%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 49mg (16%) Sodium 1249mg (52%) Potassium 1110mg (32%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 1445IU (29%) Vitamin C 12.8mg (14%) Calcium 99mg (10%) Iron 7.5mg (42%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 334 kcal

% Daily Value*

Serving	1/6th of the recipe
Calories	334kcal	17%
Carbohydrates	34g	11%
Protein	25g	50%
Fat	11g	17%
Saturated Fat	3g	15%
Cholesterol	49mg	16%
Sodium	1249mg	52%
Potassium	1110mg	24%
Fiber	9g	36%
Sugar	10g	20%
Vitamin A	1445IU	29%
Vitamin C	12.8mg	14%
Calcium	99mg	10%
Iron	7.5mg	42%