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
Scale
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.
