If you’re on the hunt for a comforting, crowd-pleasing meal that’s bursting with flavor, let me introduce you to the Best Ground Beef Stovetop Chili Recipe. This chili is a hearty, soul-warming classic made with simple pantry staples like ground beef, beans, and a carefully balanced blend of spices that come together to create deep, savory layers. Perfect for any day when you crave something rich, slightly smoky, and satisfyingly filling, this recipe is straightforward enough for weeknight dinners but impressive enough to share with friends and family.
Ingredients You’ll Need
You’ll be pleasantly surprised how just a handful of ingredients can make this chili so comforting and flavorful. Each element plays a vital role in creating the perfect texture and depth of taste, from the sautéed onions that add sweetness to the fire-roasted tomatoes that lend a subtle smoky edge.
- 1 tbsp olive oil: For sautéing the onions and garlic, adding a subtle fruity base.
- 1 large onion, diced: Adds sweetness and texture to the chili’s base.
- 2 cloves garlic, minced: Brings aromatic richness essential for chili.
- 1 lb ground beef (80/20 or leaner): Provides hearty, juicy protein and depth.
- 2 tbsp chili powder: The star spice bringing warmth and chili character.
- 1 tsp cumin: Adds earthiness and smoky undertones.
- ½ tsp smoked paprika: Enhances smokiness and vibrant color.
- ½ tsp cayenne (optional): Offers a touch of heat if you like it spicy.
- Salt & pepper, to taste: Essential for seasoning and balancing flavors.
- 1 can (6 oz) tomato paste: Thickens and deepens the tomato flavor.
- 1 can (15 oz) diced tomatoes (fire-roasted if possible): Adds freshness with a smoky twist.
- 2 cups beef broth (low-sodium preferred): Enhances the meaty base without overpowering.
- 1 can (15 oz) red kidney beans, drained & rinsed: Adds creaminess and hearty texture.
- 1 can (15 oz) black beans, drained & rinsed: Adds contrast in texture and color.
How to Make Best Ground Beef Stovetop Chili Recipe
Step 1: Sauté the Onion
Start by warming the olive oil in a large pot over medium heat. Toss in the diced onion and let it soften for about 3 to 4 minutes, stirring occasionally. This step brings out the natural sweetness of the onion, forming a flavorful foundation for your chili.
Step 2: Add Garlic for Aroma
Next, stir in minced garlic and cook it for just 30 seconds until it becomes fragrant. You want that garlic aroma to fill the kitchen without letting it burn, so keep an attentive eye!
Step 3: Brown the Ground Beef
Time to add your ground beef. Break it up with a wooden spoon so it cooks evenly into small pieces. Let it brown thoroughly for 5 to 7 minutes, which creates those wonderful caramelized bits that boost flavor. If there’s excess fat, carefully drain it off before moving on.
Step 4: Bloom the Spices
Sprinkle in chili powder, cumin, smoked paprika, and the optional cayenne, along with salt and pepper. Stir constantly for about a minute to let the spices bloom and release their full fragrance, making your chili irresistibly inviting.
Step 5: Incorporate Tomato Elements
Now mix in the tomato paste and give it a minute’s stir to develop its rich flavor. Then pour in the diced tomatoes and beef broth, stirring everything to combine into a cohesive and vibrant base.
Step 6: Add the Beans and Simmer
Finally, stir in the red kidney beans and black beans. Let your chili simmer uncovered over medium-low heat for 30 to 40 minutes. This slow simmer helps the chili thicken perfectly while marrying all those fabulous flavors.
Step 7: Final Taste and Adjustments
Before serving, taste your chili and adjust seasoning as needed. This step ensures each bite is just right, with a perfect balance of spice, salt, and spice warmth.
How to Serve Best Ground Beef Stovetop Chili Recipe
Garnishes
Chili is just begging for toppings that add freshness, creaminess, and a little crunch. Try dollops of sour cream or Greek yogurt, freshly chopped cilantro, sliced green onions, or a sprinkle of shredded cheddar cheese. Don’t forget a squeeze of lime to brighten each spoonful.
Side Dishes
This chili pairs beautifully with cornbread for a classic Southern touch or over steamed rice for a wholesome bowl. Crisp tortilla chips or a simple green salad also complement the bold flavors perfectly and add contrast in texture.
Creative Ways to Present
Feeling a bit adventurous? Serve your chili in warm bread bowls for a fun, rustic twist, or turn it into a loaded chili dog by spooning it over grilled sausages with melted cheese. For a cozy night in, layer it over baked potatoes and top with your favorite garnishes for a unique comfort meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your chili to an airtight container and store it in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day, making leftovers a delight.
Freezing
This recipe freezes exceptionally well. Portion the chili into freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion, and freeze for up to 3 months. It’s a perfect grab-and-go hearty meal when time is tight.
Reheating
Reheat your chili gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions, stirring every minute for even heating. Add a splash of broth or water if it seems too thick.
FAQs
Can I use a different type of meat?
Absolutely! While ground beef is classic and flavorful, ground turkey or chicken can be used for a leaner chili. Adjust seasoning as needed since these meats have a milder taste.
Do I have to use canned beans?
Canned beans are convenient, but you can use dry beans if you prefer. Just remember to soak them overnight and cook them fully before adding to the chili to avoid any tough texture.
How spicy is this chili?
This recipe offers a moderate heat level that you can easily adjust. Use cayenne sparingly or add extra for a bolder kick. You can also include chopped jalapeños if you want more heat.
Can I make this chili in a slow cooker?
Definitely! Brown the meat and sauté the aromatics on the stove, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours for convenience without sacrificing flavor.
What’s the best way to thicken the chili?
If your chili is a bit too liquidy after simmering, you can mash some of the beans or let it cook uncovered a little longer. Alternatively, stirring in a small amount of masa harina or cornstarch slurry can help thicken the consistency.
Final Thoughts
I can’t recommend enough trying out this Best Ground Beef Stovetop Chili Recipe when you want something reliable, tasty, and downright satisfying. It’s an absolute classic that brings warmth and comfort to any meal, with simple ingredients and a hands-on process that feels just right. Whether it’s a family dinner or a casual gathering, this chili is destined to become one of your favorites too.
Print
Best Ground Beef Stovetop Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Best Ground Beef Stovetop Chili is a hearty and flavorful dish perfect for a cozy meal. Made with ground beef, a blend of robust spices, tomato paste, fire-roasted diced tomatoes, and two types of beans, it simmers to perfection on the stovetop, offering a rich and comforting chili that serves six.
Ingredients
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
Instructions
- Heat Oil and Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until the onion becomes soft and translucent.
- Add Garlic: Add minced garlic to the pot and cook for 30 seconds until fragrant, ensuring not to burn the garlic.
- Brown Ground Beef: Stir in the ground beef, breaking it up with a spoon as it cooks. Continue cooking for 5–7 minutes until the beef is fully browned. Drain excess fat if necessary to keep the chili from becoming greasy.
- Bloom Spices: Mix in chili powder, cumin, smoked paprika, salt, and pepper. Cook the mixture for 1 minute to enhance the flavors of the spices.
- Add Tomato Paste and Liquids: Stir in the tomato paste and cook for another minute. Then add the diced tomatoes and beef broth, mixing everything well.
- Add Beans and Simmer: Incorporate the drained and rinsed red kidney beans and black beans. Let the chili simmer uncovered for 30–40 minutes, stirring occasionally, until it thickens to your desired consistency.
- Adjust Seasoning and Serve: Taste the chili and adjust salt, pepper, or spices as needed. Serve hot with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
Notes
- For a spicier chili, increase or add more cayenne pepper to taste.
- Fire-roasted diced tomatoes add a smoky depth, but regular diced tomatoes work well too.
- Simmering uncovered helps to thicken the chili by reducing excess liquid.
- Drain excess fat after browning meat to ensure a less greasy dish.
- Serve with toppings like shredded cheese, sour cream, avocado, or fresh cilantro for enhanced flavor.
- This chili can be made in advance and often tastes better the next day after flavors meld.
