Why Make This Recipe
Homemade stovetop chili is a comforting dish perfect for any occasion. It is simple, flavor-packed, and can feed a crowd without breaking the bank. Making chili at home allows you to control the ingredients, ensuring a healthy and delicious meal. Plus, it’s a great way to warm up on a chilly day!
How to Make the Best Homemade Stovetop Chili
To prepare delicious stovetop chili, you will need the following ingredients:
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 (rinsed and drained)
- 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!
Directions:
- Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped onion and sauté for about 2 minutes until it begins to soften.
- Introduce the ground beef and cook it, breaking it up, until it browns, which takes about 5 minutes.
- Drain any excess fat from the pot. Add the minced garlic and stir for 30 seconds.
- Mix in the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine everything.
- Pour in the beef broth and stir, scraping up any bits stuck to the bottom of the pot.
- Incorporate the crushed tomatoes and beans. Bring the mixture to a boil, then lower the heat and let it simmer gently for 1-2 hours, stirring occasionally.
- Keep the chili covered for the first part of the cooking time. Then uncover it during the last 30 minutes to allow it to thicken as needed.
- Serve the chili hot with your preferred toppings.
How to Serve Homemade Stovetop Chili
Homemade stovetop chili is best served warm. You can present it in bowls and allow everyone to add their favorite toppings. Options like shredded cheddar cheese, sour cream, green onions, or fresh cilantro make it even more enjoyable.
How to Store Homemade Stovetop Chili
To store leftover chili, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4-5 days. For longer storage, consider freezing it in freezer-safe containers for up to 3 months. To reheat, simply heat it on the stovetop or microwave until warmed through.
Tips to Make Homemade Stovetop Chili
- Don’t skip the browning step for the ground beef; it enhances the flavor.
- Feel free to adjust the spice level to your taste by adding more chili powder or jalapeños.
- For a thicker chili, let it simmer uncovered for a longer time.
- You can also add vegetables like bell peppers or corn for extra nutrition.
Variation
For a vegetarian version, simply substitute the ground beef with lentils or extra beans and use vegetable broth instead.
FAQs
1. Can I use other types of meat?
Yes! You can substitute ground turkey, chicken, or even sausage for the ground beef.
2. Can I make the chili ahead of time?
Absolutely! Chili often tastes better the next day as the flavors meld together, making it perfect for meal prep.
3. What can I serve with chili?
Chili pairs well with cornbread, rice, or tortilla chips. It also makes a great topping for baked potatoes!
Homemade Stovetop Chili
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 130 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and flavorful homemade stovetop chili that’s perfect for any occasion.
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 (rinsed and drained)
- 1 medium yellow onion, chopped
- 3 tablespoons tomato paste
- 1 ½ teaspoons garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder (optional)
- 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
Instructions
- Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped onion and sauté for about 2 minutes until it begins to soften.
- Introduce the ground beef and cook it, breaking it up, until it browns, about 5 minutes.
- Drain any excess fat from the pot. Add the minced garlic and stir for 30 seconds.
- Mix in the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.
- Pour in the beef broth and stir, scraping up any bits stuck to the bottom of the pot.
- Incorporate the crushed tomatoes and beans. Bring the mixture to a boil, then lower the heat and let it simmer gently for 1-2 hours, stirring occasionally.
- Keep the chili covered for the first part of the cooking time. Uncover it during the last 30 minutes to thicken as needed.
- Serve the chili hot with your preferred toppings.
Notes
For a vegetarian version, substitute ground beef with lentils or extra beans and use vegetable broth. You can also adjust the spice level to your taste.