Chili has a special place in my heart, particularly this stovetop version. It’s one of those recipes that brings warmth and comfort, whether you’re cozying up on a chilly evening or hosting a casual gathering. With its hearty blend of beef, beans, and spices, this dish is known to please a crowd and satisfy your cravings. What I love most is how simple it is, making it an ideal choice for busy weeknights or when you need a dish that can simmer while you attend to other matters.
What makes this recipe special
This stovetop chili is not just comforting; it’s also incredibly versatile and budget-friendly. Whipping up a pot takes minimal effort, and most ingredients can be found in your pantry. You can rely on this recipe for everything from a quick family dinner to a delightful gathering with friends. It’s a hearty meal that everyone can enjoy, and the best part is that you can customize it to suit your family’s tastes.
“This chili is the perfect balance of savory and slightly sweet. It was a hit at our game night, and we loved how easy it was to prepare!”
Step-by-step overview
Making stovetop chili is straightforward and enjoyable. You’ll start by sautéing some onions, then brown the beef. After adding your spices and tomatoes, let it simmer to build flavor. It’s that simple! All in all, you can expect to spend about 1.5 to 2 hours from start to finish, most of which is hands-off simmer time. With that clarity, let’s gather our ingredients!
Gather these items
Here’s what you’ll need for this delicious stovetop chili:
- 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, drained and rinsed
- 1 medium yellow onion, chopped
- 3 tablespoons tomato paste
- 1 ½ teaspoons garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder (optional for those who like extra heat)
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
For toppings, feel free to use shredded cheddar cheese, sour cream, chopped green onions, cilantro, or any of your favorites!
Directions to follow
- Begin by warming 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.
- Add the ground beef, breaking it up with a spoon as it cooks. Allow it to brown for about 5 minutes.
- Carefully drain any excess fat from the pot, then return it to the heat and add the minced garlic. Stir for about 30 seconds until fragrant.
- Stir in the chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste. Cook for 30 to 60 seconds to toast the spices.
- Pour in the beef broth, using a spatula to scrape up any bits stuck to the bottom of the pot.
- Add the fire-roasted crushed tomatoes and drained beans, stirring until well combined.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1 to 2 hours, stirring occasionally to prevent sticking.
- Once it’s cooked, adjust the seasoning to your taste, ladle into bowls, and top with shredded cheddar and any other toppings you desire.
Best ways to enjoy it
Stovetop chili is fantastic on its own, but there are many delightful ways to enhance your dining experience. Serve it with a side of cornbread for that classic comfort food combo. Want something lighter? A fresh side salad pairs wonderfully. And don’t forget to offer a variety of toppings like sour cream or avocado slices to let everyone customize their bowls!
Storage and reheating tips
To keep your stovetop chili fresh, store it in an airtight container in the refrigerator. It should remain good for up to 4 days. For longer storage, consider freezing the chili in portions. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight, then reheat on the stove until heated through. Always ensure any leftovers are heated to a safe temperature of 165°F.
Helpful cooking tips
For a richer flavor, consider adding a splash of Worcestershire sauce or a touch of hot sauce while it simmers. If you want an even thicker chili, you can mix a tablespoon of cornstarch with a bit of water and stir it in during the last few minutes of cooking. Finally, remember to taste and adjust the seasoning before serving; each ingredient can impact the overall flavor.
Creative twists
Feeling adventurous? Switch up the beans by adding black beans or navy beans for different textures. You could also turn this stovetop chili into a vegetarian delight by substituting ground beef with lentils or plant-based meat. Adding diced bell peppers or corn can introduce new flavors and colors that make the dish even more appealing.
Common questions
What’s the prep time for this chili?
The prep time is around 15 minutes, with approximately 1.5 to 2 hours of cooking time depending on how long you let it simmer.
Can I make this chili ahead of time?
Absolutely! Stovetop chili tastes even better when made a day in advance. Just reheat before serving.
How do I store homemade chili?
Store leftover chili in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Always reheat until fully warmed through.
Stovetop Chili
Ingredients
Method
- Begin by warming 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.
- Add the ground beef, breaking it up with a spoon as it cooks. Allow it to brown for about 5 minutes.
- Carefully drain any excess fat from the pot, then return it to the heat and add the minced garlic. Stir for about 30 seconds until fragrant.
- Stir in the chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste. Cook for 30 to 60 seconds to toast the spices.
- Pour in the beef broth, using a spatula to scrape up any bits stuck to the bottom of the pot.
- Add the fire-roasted crushed tomatoes and drained beans, stirring until well combined.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1 to 2 hours, stirring occasionally to prevent sticking.
- Once it’s cooked, adjust the seasoning to your taste, ladle into bowls, and top with shredded cheddar and any other toppings you desire.
