Best Ground Beef Stovetop Chili

Nothing says cozy comfort like a pot of chili bubbling away on the stove This ground beef stovetop chili is rich hearty and packed with flavor—perfect for chilly nights or casual family dinners My favorite part is how quickly it comes together yet still tastes like you have been simmering it all afternoon

I made this recipe on a busy weeknight when time was tight and it instantly became my goto whenever friends stop by unannounced Everyone raves about the comforting hearty flavors and asks for seconds

Ingredients

• Ground beef: Choose fresh ground beef for best flavor and texture Lean beef gives a lighter chili but regular beef makes it rich and classic
• Large onion: A good quality fresh onion brings natural sweetness to balance the heat
• Garlic: Fresh garlic is essential for that savory aromatic undertone Look for firm bulbs with tight skins
• Diced tomatoes: Use canned tomatoes with no added sugars or flavors for a burst of acidity and brightness
• Red kidney beans: Choose beans that are plump with no broken skins Rinsing removes excess salt and starch
• Black beans: A great additional texture Rinse well before using
• Tomato paste: Quality tomato paste makes a big difference Use doubleconcentrated for deeper tomato note
• Chili powder: Pick a fresh bold chili powder for warmth and complexity
• Cumin: Always check your cumin for freshness by giving it a sniff before adding It should smell earthy
• Smoked paprika: Spanish smoked paprika brings mild smoky aroma Choose a deep red vibrant powder
• Cayenne pepper: Optional but perfect for those who want extra heat Use sparingly
• Salt and pepper: Taste as you go to find the perfect balance
• Beef broth: Seek out low sodium broth for better control over the seasoning Homemade is even better
• Olive oil: Extra virgin olive oil adds a nice fruity base for your vegetables

Step-by-Step Instructions

Heat the Oil:

Drizzle olive oil into a large pot and set it over mediumhigh heat Wait until the oil shimmers then add diced onions Cook gently for about four minutes stirring until the onions turn soft and translucent This forms the aromatic foundation for your chili

Sauté the Garlic:

Add in the minced garlic and sauté for another minute or two Watch carefully—garlic should become fragrant without browning This step deepens the base flavors

Brown the Beef:

Tumble the ground beef into the pot Break it up with a wooden spoon Cook while stirring for about seven minutes Brown the beef thoroughly until no pink remains then drain excess fat if you wish The kitchen will start to smell incredible here

Toast the Spices:

Add chili powder cumin smoked paprika and cayenne if using Sprinkle them over the beef mixture Stir well and let cook for two minutes Doing this unlocks the full flavors of your spices

Incorporate the Tomato Paste:

Squeeze the tomato paste into the pot Stir until it is blended evenly with the beef and aromatics Let it cook for a couple of minutes so it caramelizes slightly and thickens the mixture

Simmer with Tomatoes and Broth:

Pour in the diced tomatoes and beef broth Season to taste with salt and pepper Stir to mix all components together Raise heat to bring to a bubbling simmer Lower the heat and let the chili cook gently for about twentyfive minutes This melds all the flavors

Add the Beans:

Carefully fold in the kidney and black beans Stir and let everything simmer for another ten to fifteen minutes so the beans warm up and absorb the chili flavors

Final Seasoning and Serve:

Taste your chili and adjust with extra salt pepper or spice if needed Add a spoonful more broth if it is too thick Ladle into bowls and add your favorite toppings Now your chili is ready to enjoy

Save

My favorite little touch is always sneaking in a good pinch of smoked paprika It brings just the right amount of depth and warmth Every time I make this chili I think of the first blustery night my family gathered around the dinner table for seconds and laughter

Storage Tips

This chili keeps exceptionally well Store in an airtight container in the refrigerator for up to four days For longer storage freeze portions in freezer bags or sturdy containers and reheat gently on the stovetop or microwave Add a splash of broth if needed to loosen the texture

Ingredient Substitutions

Feel free to swap out the beans for what you have on hand Pinto beans or white beans are both excellent here For a lighter version ground turkey or chicken work well Use vegetable broth if you want a meatfree option

Serving Suggestions

Classic toppings include a dollop of sour cream shredded cheddar cheese chopped green onions and fresh cilantro For a twist spoon your chili over rice or alongside cornbread I love a big scoop of avocado for creaminess

Cultural and Historical Inspiration

Chili has roots in both TexMex and Southwestern American cuisine Every cook seems to have a secret ingredient and a story behind their version Over the years I have tried dozens of chilies but keep coming back to this simple stovetop version for its balance of rich meaty flavor and everyday practicality

Recipe FAQs

→ How can I make the chili less spicy?

Simply reduce or omit the cayenne pepper, and use mild chili powder for a gentler flavor profile.

→ Can I substitute other types of beans?

Absolutely! Pinto beans or cannellini beans work well and offer a different taste and texture.

→ What toppings pair well with this chili?

Try shredded cheese, sour cream, chopped green onions, sliced jalapeños, or crushed tortilla chips.

→ How do I store leftovers?

Let the chili cool, then refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

→ Can I use ground turkey instead of beef?

Yes, ground turkey offers a lean alternative; just be sure to adjust seasonings for maximum flavor.

→ How long does it take to cook?

With prep and simmering, this dish is ready in about 45 minutes from start to finish.