Why Make This Recipe
Stovetop Ground Beef Chili is a classic comfort food that brings warmth and satisfaction, perfect for sharing with family and friends. It’s easy to make, takes only an hour, and is packed with flavor. Whether you’re looking for a quick weeknight meal or a cozy dish for game day, this chili is sure to please everyone at the table.
How to Make Stovetop Ground Beef 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:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3–4 minutes until it becomes soft.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the ground beef to the pot, breaking it up as it browns for about 5–7 minutes. Drain any excess fat if needed.
- Stir in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Cook for 1 minute to bloom the spices.
- Mix in the tomato paste and cook for an additional minute.
- Add the diced tomatoes and beef broth, stirring well to combine.
- Add the drained and rinsed beans to the pot. Bring to a gentle simmer uncovered for 30–40 minutes, stirring occasionally until the chili thickens.
- Taste and adjust seasoning if necessary.
- Serve hot with your favorite toppings!
How to Serve Stovetop Ground Beef Chili
Stovetop Ground Beef Chili can be served in a bowl topped with shredded cheese, sour cream, chopped green onions, or sliced jalapeños for some extra heat. You can also serve it with cornbread or tortilla chips on the side for a complete meal.
How to Store Stovetop Ground Beef Chili
To store leftovers, let the chili cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, simply warm it in a pot over low heat or in the microwave until heated through.
Tips to Make Stovetop Ground Beef Chili
- For a thicker chili, let it simmer longer or mash some beans against the side of the pot.
- If you like more heat, increase the cayenne or add a few dashes of hot sauce.
- Experiment with different beans or add vegetables like bell peppers or corn for variety.
Variation
You can make this chili vegetarian by replacing the ground beef with a plant-based meat alternative or by using more beans and veggies. Try adding sweet potatoes or zucchini for a hearty, healthy twist.
FAQs
1. Can I make this chili in a slow cooker?
Yes, you can! Brown the beef and onion in a pan, then transfer to a slow cooker with all the other ingredients. Cook on low for 6-8 hours.
2. What toppings can I use?
Popular toppings include shredded cheese, sour cream, diced avocado, fresh cilantro, and tortilla chips.
3. Can I use different types of meat?
Absolutely! You can substitute ground turkey or chicken for a lighter option, or even use diced steak for a chunkier chili.
Stovetop Ground Beef Chili
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A hearty and flavorful stovetop chili made with ground beef, beans, and spices, perfect for cozy gatherings or weeknight dinners.
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
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3–4 minutes until it becomes soft.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the ground beef to the pot, breaking it up as it browns for about 5–7 minutes. Drain any excess fat if needed.
- Stir in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Cook for 1 minute to bloom the spices.
- Mix in the tomato paste and cook for an additional minute.
- Add the diced tomatoes and beef broth, stirring well to combine.
- Add the drained and rinsed beans to the pot. Bring to a gentle simmer uncovered for 30–40 minutes, stirring occasionally until the chili thickens.
- Taste and adjust seasoning if necessary. Serve hot with your favorite toppings!
Notes
For a thicker chili, let it simmer longer or mash some beans against the side of the pot. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.