I like how quick and easy this chili is—it only takes 30 minutes from start to finish. There’s no need for complicated ingredients or hours of simmering. The mix of chili powder, cumin, and tomato paste creates that classic deep chili flavor I crave, while the beans and beef make it hearty enough to stand on its own. I can also easily adjust the spice level depending on who I’m serving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
Directions
I heat olive oil in a large soup pot over medium-high heat for about two minutes. Then, I add the diced onion and cook for around 5 minutes, stirring occasionally until softened.
Next, I add the ground beef, breaking it apart with a wooden spoon as it cooks. I let it brown for 6 to 7 minutes.
Once the beef is browned, I stir in the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and cayenne (if using), making sure everything is well combined.
I pour in the beef broth, diced tomatoes (with their juices), drained kidney beans, and tomato sauce. I stir everything together thoroughly.
I bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes, stirring occasionally.
After removing the pot from the heat, I let the chili rest for 5 to 10 minutes before serving. That short wait really helps the flavors come together.
Servings and timing
This recipe makes 6 hearty servings and takes just 30 minutes total—5 minutes of prep time and 25 minutes to cook. It’s perfect when I need a fast meal that still feels homemade and satisfying.
Variations
When I want to switch it up, I sometimes add black beans or pinto beans instead of red kidney beans. I’ve also tried swapping the ground beef for ground turkey or even a plant-based meat alternative when I want something lighter. If I’m in the mood for extra heat, I double the cayenne or add diced jalapeños during cooking.
Storage/Reheating
I store leftover chili in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day. To reheat, I warm it in a pot over medium heat or in the microwave, stirring occasionally. For longer storage, I freeze it in portions—it keeps well for up to 3 months. I thaw it overnight in the fridge and reheat as usual.
FAQs
Can I make this chili ahead of time?
Yes, I often make it a day in advance because the flavors get even better after sitting. I just reheat it on the stove when I’m ready to serve.
Is this chili spicy?
It’s mildly spiced, but not too hot. I usually skip the cayenne pepper if I’m cooking for kids, and offer hot sauce on the side for those who want more heat.
Can I freeze the leftovers?
Absolutely. I let the chili cool, then freeze it in individual portions or a large container. It reheats well and makes a great make-ahead meal.
What can I serve with this chili?
I like to top it with shredded cheese, sour cream, or chopped green onions. Cornbread, crackers, or even a baked potato on the side work great too.
Can I make it vegetarian?
Yes, I just leave out the beef and add more beans or a meat alternative. I also use vegetable broth instead of beef broth, and the flavor still comes out delicious.
Conclusion
This Best Classic Chili is everything I love about a timeless, no-fuss meal. It’s rich, hearty, and packed with flavor—perfect for feeding a hungry crowd or just enjoying leftovers through the week. Whether I’m serving it on a chilly evening or at a casual get-together, this chili always hits the spot.
