Hearty Stovetop Chili

Why Make This Recipe

Ground Beef Stovetop Chili is a comforting and hearty dish that is perfect for busy weeknights or cozy weekends. This recipe combines tender ground beef with beans, tomatoes, and warm spices, creating a tasty meal that is both filling and satisfying. It’s also great for feeding a crowd or meal prepping for the week. Plus, you can customize it with your favorite toppings!

How to Make Best Ground Beef Stovetop Chili

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb ground beef (80/20 or leaner)
• 2 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp cayenne (optional)
• Salt & pepper, to taste
• 1 can (6 oz) tomato paste
• 1 can (15 oz) diced tomatoes (fire-roasted if possible)
• 2 cups beef broth (low-sodium preferred)
• 1 can (15 oz) red kidney beans, drained & rinsed
• 1 can (15 oz) black beans, drained & rinsed

Directions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 3–4 minutes until soft.
3. Stir in the minced garlic and cook for an additional 30 seconds.
4. Add the ground beef to the pot and cook, breaking it up with a spoon, for about 5–7 minutes until browned. Drain any excess fat if needed.
5. Sprinkle in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Cook for 1 minute to bloom the spices.
6. Mix in the tomato paste and cook for another minute.
7. Add the diced tomatoes and beef broth, stirring everything well.
8. Stir in the red kidney beans and black beans.
9. Simmer uncovered for 30–40 minutes, stirring occasionally, until the chili thickens.
10. Taste and adjust seasoning as needed. Serve hot with your favorite toppings!

How to Serve Best Ground Beef Stovetop Chili

Serve your chili hot in bowls, and let everyone top it to their liking. Common toppings include shredded cheese, sour cream, diced onions, chopped cilantro, and tortilla chips for a crunchy texture. Enjoy it with cornbread or over rice for an extra filling meal.

How to Store Best Ground Beef Stovetop Chili

If you have leftovers, let the chili cool down to room temperature. Store them in an airtight container in the fridge for up to 4 days. You can also freeze the chili for longer storage. Place it in a freezer-safe container, and it will last for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave until heated through.

Tips to Make Best Ground Beef Stovetop Chili

• For extra flavor, consider adding diced bell peppers or jalapeños.
• You can adjust the spiciness by adding more or less cayenne pepper.
• If you prefer a thicker chili, let it simmer longer without a lid.
• Experiment with different beans, like pinto or white beans, if you like.

Variation

You can easily make a vegetarian version of this chili by using plant-based ground meat or omitting the beef and adding more beans or vegetables. Additionally, you could substitute chicken or turkey for the ground beef to lighten up the dish.

FAQs

1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! Just chop them into small pieces, but you may need to adjust the cooking time.

2. What can I serve with chili?
Chili pairs well with cornbread, tortilla chips, or over rice. You can also serve it with a simple green salad.

3. Can I make this in a slow cooker?
Yes, you can! Brown the ground beef and onions on the stove first, then transfer everything to a slow cooker and let it cook on low for 6–8 hours or high for 3–4 hours.

Enjoy this delicious and easy recipe for Best Ground Beef Stovetop Chili! It’s sure to become a favorite in your meal rotation.

Best Ground Beef Stovetop Chili

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• Author: Anderson
• Total Time: 50 minutes
• Yield: 6 servings
• Diet: None

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Description

A comforting and hearty chili made with tender ground beef, beans, and warm spices, perfect for busy weeknights or meal prepping.

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Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb ground beef (80/20 or leaner)
• 2 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp cayenne (optional)
• Salt & pepper, to taste
• 1 can (6 oz) tomato paste
• 1 can (15 oz) diced tomatoes (fire-roasted if possible)
• 2 cups beef broth (low-sodium preferred)
• 1 can (15 oz) red kidney beans, drained & rinsed
• 1 can (15 oz) black beans, drained & rinsed

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 3–4 minutes until soft.
3. Stir in the minced garlic and cook for an additional 30 seconds.
4. Add the ground beef to the pot and cook, breaking it up with a spoon, for about 5–7 minutes until browned. Drain any excess fat if needed.
5. Sprinkle in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Cook for 1 minute to bloom the spices.
6. Mix in the tomato paste and cook for another minute.
7. Add the diced tomatoes and beef broth, stirring everything well.
8. Stir in the red kidney beans and black beans.
9. Simmer uncovered for 30–40 minutes, stirring occasionally, until the chili thickens.
10. Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

Notes

For extra flavor, add diced bell peppers or jalapeños. Adjust spiciness by adding more or less cayenne. For a thicker chili, let it simmer longer without a lid.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American