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5 from 79 votes

Best Chili Recipe

You're going to fall hard for this spicy, hearty homemade beef chili. This best chili recipe is not only simple, but delicious!!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Lil' Luna


  • 1 pound ground beef
  • tablespoons sugar
  • 2 tablespoons ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon garlic salt
  • ½ teaspoon paprika
  • pepper to taste
  • 2 (8-ounce) cans tomato sauce
  • 1 (15.5-ounce) can red kidney beans drained
  • 1 (14.5-ounce) can diced tomatoes
  • cups beef broth

Toppings (Optional)

  • sour cream, cheese, green onions


  • In a large pot, cook ground beef over medium heat, stirring to break up meat, until browned and cooked through. Drain fat.
  • Add sugar, cumin, garlic powder, chili powder, garlic salt, paprika and pepper and stir to mix.
  • Add tomato sauce, kidney beans, tomatoes and beef broth. Bring to a simmer and cook uncovered for 25–30 minutes.
  • Season with more garlic salt and pepper, if desired, and add any desired toppings before serving.



Slow cooker directions: Cook the meat and drain the fat as described in Step 1 above, then combine all ingredients in a slow cooker and cook on low for 3–4 hours.
STORE in the fridge for 3-4 days. Reheat in the microwave in 30-second increments, stirring in between, until hot.
FREEZE. Cool and divide in a freezer safe airtight container leaving about ½ headspace. Store for 4-6 months.
  • Thaw in the refrigerator (allow 24 hours for every 5 pounds) and reheat on the stove or in the microwave.


Serving: 1cup | Calories: 224kcal | Carbohydrates: 6g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 689mg | Potassium: 320mg | Fiber: 1g | Sugar: 3g | Vitamin A: 504IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 3mg