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Homemade Stovetop Chili Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://delishfamilyrecipe.com/homemade-stovetop-chili-recipe/