Homemade Stovetop Chili Recipe

Introduction

This homemade stovetop chili is a hearty and flavorful dish perfect for any day of the week. Packed with tender ground beef, beans, and a rich tomato base, it simmers slowly to develop a deep, comforting taste that’s sure to satisfy.

Ingredients

• 1 lb ground beef
• 1 ¾ cups beef broth
• 1 tablespoon olive oil
• 28 oz can fire roasted crushed tomatoes
• 15 oz can red kidney beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed
• 1 medium yellow onion, chopped
• 3 tablespoons tomato paste
• 1 ½ teaspoons garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (optional for a hotter chili)
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• For topping: shredded cheddar cheese, sour cream, green onions, cilantro, or anything else you like

Instructions

1. Step 1: Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Step 2: Add the chopped onion and sauté for about 2 minutes until it begins to soften.
3. Step 3: Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes.
4. Step 4: Drain any excess fat from the pot. Add the minced garlic and stir for 30 seconds until fragrant.
5. Step 5: Stir in chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste until well combined.
6. Step 6: Pour in the beef broth, stirring and scraping any browned bits from the bottom of the pot.
7. Step 7: Add the crushed tomatoes and both types of beans. Bring the mixture to a boil.
8. Step 8: Reduce the heat to low and simmer gently for 1 to 2 hours, stirring occasionally. Keep the pot covered during the first part of cooking.
9. Step 9: Remove the lid during the last 30 minutes to allow the chili to thicken as needed.
10. Step 10: Serve hot with your choice of toppings such as shredded cheddar cheese, sour cream, or fresh herbs.

Tips & Variations

• For a leaner chili, substitute ground turkey or chicken for the beef.
• Add diced bell peppers or jalapeños for extra flavor and heat.
• Use fire-roasted diced tomatoes instead of crushed for a chunkier texture.
• Adjust the chili powder to control the spice level to your preference.
• For a thicker chili, let it simmer uncovered longer or mash some of the beans against the pot.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, after browning the beef and sautéing the onions, combine all ingredients in the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours.

What can I use instead of kidney and pinto beans?

You can substitute with black beans, navy beans, or any canned beans you prefer. Just be sure to drain and rinse them before adding to the chili.

Homemade Stovetop Chili Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

This Homemade Stovetop Chili combines tender ground beef, fire-roasted tomatoes, and hearty beans simmered to perfection with a blend of spices. Rich, comforting, and easy to make on the stovetop, it’s an ideal meal for chilly days or whenever you crave a warm, satisfying bowl of chili.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Broth

• 1 lb ground beef
• 1 ¾ cups beef broth

Vegetables and Beans

• 1 medium yellow onion, chopped
• 28 oz can fire roasted crushed tomatoes
• 15 oz can red kidney beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed

Spices and Seasonings

• 1 tablespoon olive oil
• 3 tablespoons tomato paste
• 1 ½ teaspoons garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (optional for hotter chili)
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Toppings (Optional)

• Shredded cheddar cheese
• Sour cream
• Green onions
• Cilantro
• Other preferred toppings

Instructions

1. Heat the Oil and Sauté Onion: Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped yellow onion and sauté for about 2 minutes until it begins to soften, releasing its natural sweetness.
2. Brown the Ground Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until thoroughly browned, about 5 minutes. This step develops rich flavor and texture.
3. Drain Excess Fat and Add Garlic: Drain any excess fat from the meat to keep the chili from being too greasy. Then add the minced garlic and cook, stirring, for 30 seconds until fragrant.
4. Add Spices and Tomato Paste: Stir in chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste. Combine thoroughly to coat the meat and onions, allowing the spices to toast slightly for deeper flavor.
5. Pour in Broth and Scrape Pot: Pour the beef broth into the pot and stir, scraping up any browned bits stuck to the bottom — these add important flavor complexity to the chili.
6. Add Tomatoes and Beans: Stir in the fire-roasted crushed tomatoes and the drained red kidney and pinto beans. Mix everything together evenly.
7. Simmer the Chili: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for 1 to 2 hours, stirring occasionally to prevent sticking.
8. Thicken the Chili: During the last 30 minutes of cooking, remove the lid to allow the chili to thicken to your desired consistency.
9. Serve with Toppings: Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, green onions, cilantro, or any toppings you prefer for added flavor and texture.

Notes

• For a spicier chili, increase the chili powder or add a pinch of cayenne pepper.
• You can substitute ground turkey or chicken for a leaner protein option.
• Leftover chili tastes even better the next day once flavors meld further.
• Serve with crusty bread, cornbread, or over rice for a complete meal.
• Adjust salt and spices to your taste preferences during simmering.

Keywords: stovetop chili, homemade chili recipe, ground beef chili, easy chili, comfort food