The Best Classic Chili Recipe

The Best Classic Chili Recipe serves 6

This is a highly rated traditional chili recipe that is made with ground beef, kidney beans, and a simple homemade blend of chili seasonings. Prep time is 5 minutes and cook time is 25 minutes. The Best Classic Chili recipe in a red bowl topped with cheese and sour cream

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 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.
Serve with garlic bread or over a baked potato.
You can also top with shredded cheddar cheese, sour cream, sliced green onions, saltine crackers, or diced avocado. Enjoy!

**Chili powder required in this recipe is not hot pepper powder; you can buy the blend of mild spices or make your own:

2 tablespoons sweet paprika

½ teaspoon smoked paprika (optional)

1 ½ teaspoon garlic powder

1 ½ teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon cayenne pepper

adapted from recipe by Amanda Finks

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