Nothing beats a warm bowl of homemade stovetop chili on a chilly evening. This hearty, savory dish is packed with ground beef, beans, and smoky fire-roasted tomatoes, creating a rich and comforting flavor. Whether you’re making it for a cozy night in, game day, or meal prep, this recipe is simple to make and bursting with bold flavors.
Why You’ll Love This Recipe
- One-pot meal: Less cleanup, more enjoyment.
- Thick and hearty: A perfect balance of meat, beans, and spices.
- Easily customizable: Adjust spice levels, swap beans, or make it vegetarian.
- Great for meal prep: Tastes even better the next day.
Part 1: Preparation & Cooking
Essential Tools and Equipment
To make this stovetop chili, you’ll need:
- Large Dutch oven or heavy-bottomed pot – Ensures even cooking and helps develop deep flavors.
- Wooden spoon or spatula – Ideal for stirring and breaking up ground beef.
- Measuring spoons and cups – Ensures accuracy in seasoning and liquid ratios.
- Can opener – For opening canned tomatoes and beans.
Preparation Tips
- Chop the onions finely for even distribution in the chili.
- Drain and rinse the beans to remove excess sodium.
- Use fire-roasted tomatoes for a smoky depth of flavor.
- Brown the ground beef well to build a deep, savory taste.
Ingredients List
Main Ingredients:
- 1 lb ground beef
- 1 ¾ cups beef broth
- 1 tablespoon olive oil
- 1 (28 oz) can fire-roasted crushed tomatoes
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 medium yellow onion, chopped
- 3 tablespoons tomato paste
- 1 ½ teaspoons garlic, minced
Seasonings & Spices:
- 1 tablespoon ground cumin
- 1 tablespoon chili powder (optional for extra heat)
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Green onions
- Cilantro
Step-by-Step Cooking Instructions
- Heat the oil: In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp olive oil over medium-high heat.
- Sauté the onion: Add chopped onion and cook for 2 minutes, until softened.
- Cook the beef: Add ground beef, breaking it up as it browns. Cook for about 5 minutes until no longer pink. Drain any excess fat.
- Add garlic & spices: Stir in minced garlic, chili powder, cumin, brown sugar, oregano, salt, and pepper. Cook for 30 seconds to release the flavors.
- Incorporate tomato paste: Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Deglaze the pot: Pour in beef broth, scraping up any browned bits from the bottom.
- Add tomatoes & beans: Stir in fire-roasted crushed tomatoes, kidney beans, and pinto beans. Mix well.
- Simmer: Bring to a boil, then reduce heat to low. Cover and let it simmer for 1–2 hours, stirring occasionally.
- Uncover & thicken: In the last 30 minutes, uncover the pot to allow the chili to thicken.
- Serve & enjoy: Ladle into bowls and top with cheese, sour cream, green onions, or cilantro.
Serving Suggestions
This stovetop chili pairs well with a variety of side dishes that complement its rich, hearty flavors. Here are some great options:
- Cornbread – A classic side that soaks up every bite of chili.
- Garlic Bread – Adds a crispy, buttery texture that pairs well with the bold flavors.
- White Rice – A great way to stretch portions and balance the spice.
- Tortilla Chips – Perfect for scooping and dipping.
- Baked Potatoes – Load up a baked potato with chili for a filling meal.
- Grilled Cheese Sandwich – The ultimate comfort food combination.
- Coleslaw – A refreshing and crunchy contrast to the warmth of the chili.
- Avocado Slices – Adds a creamy, fresh element to each bite.
Common Mistakes to Avoid
Even simple recipes can go wrong if a few key steps are missed. Here are common mistakes to watch for and how to fix them:
- Skipping the browning step – Properly browning the ground beef before adding other ingredients enhances the depth of flavor.
- Not draining the beans – Excess liquid from the canned beans can thin out the chili and add unnecessary sodium.
- Over-seasoning too early – The flavors develop as the chili simmers, so adjust seasonings toward the end of cooking to get the perfect balance.
- Cooking on high heat – A slow, gentle simmer helps develop a richer, thicker chili.
- Forgetting to stir occasionally – Prevents sticking and ensures even cooking.
- Adding too much liquid at once – Start with the recommended amount of broth and adjust as needed to reach your desired consistency.
- Not letting the chili rest before serving – Allowing it to sit for a few minutes after cooking helps the flavors meld together even more.
Storage Tips
To ensure your chili stays fresh and flavorful, follow these storage guidelines:
- Refrigerator: Store in an airtight container for up to five days. The flavors will continue to develop, making it even better the next day.
- Freezer: Allow the chili to cool completely before transferring it to a freezer-safe container or zip-top bag. Store for up to three months.
- Portioning Tip: Freeze in individual servings for easy reheating.
Reheating Instructions
- Stovetop: Heat over low to medium heat, stirring occasionally. If the chili has thickened too much, add a splash of broth or water to loosen it.
- Microwave: Heat in 30-second intervals, stirring between each to ensure even heating. Add a little broth if necessary.
Frequently Asked Questions
1. Can I make this chili vegetarian?
Yes. Replace the ground beef with additional beans, lentils, or plant-based meat alternatives.
2. Can I make this in a slow cooker?
Yes. Brown the ground beef first, then add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
3. How do I make it spicier?
Increase the chili powder, add cayenne pepper, or stir in diced jalapeños for more heat.
4. Can I use ground turkey instead of beef?
Yes. Ground turkey is a leaner option that works well in this recipe.
5. How do I thicken my chili?
Simmer uncovered for the last 30 minutes to reduce excess liquid, or mash some of the beans to create a thicker consistency.
6. What can I use instead of fire-roasted tomatoes?
Regular crushed tomatoes work fine, but adding a dash of smoked paprika can help replicate the smoky flavor.
7. Can I add other vegetables?
Absolutely. Bell peppers, carrots, or zucchini can be added for extra texture and nutrition.
8. Is this chili gluten-free?
Yes. Just ensure that your broth and seasonings do not contain any gluten-based additives.
9. Can I make it ahead of time?
Yes. Chili often tastes even better the next day after the flavors have melded together.
10. How do I balance the flavors if my chili is too acidic?
Adding a small amount of brown sugar or a pinch of baking soda can help reduce acidity from the tomatoes.
Conclusion
This homemade stovetop chili is a comforting, flavorful dish that is easy to make and perfect for any occasion. Whether serving it fresh, preparing it for meal prep, or freezing it for later, this chili is a reliable go-to recipe that delivers bold flavors in every bite. Try it today and enjoy a warm, satisfying meal that the whole family will love.
The Best Homemade Stovetop Chili
Ingredients
- 1 lb ground beef
- 1 ¾ cups beef broth
- 1 tablespoon olive oil
- 1 28 oz can fire-roasted crushed tomatoes
- 1 15 oz can red kidney beans, drained and rinsed
- 1 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 spicier chili
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional toppings: shredded cheddar cheese sour cream, green onions, cilantro
Instructions
- Heat 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 softened.
- Add the ground beef and cook, breaking it up as it browns, for about 5 minutes. Drain any excess fat.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Mix well to combine.
- Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits.
- Stir in the fire-roasted crushed tomatoes and both types of beans.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 1–2 hours, stirring occasionally to prevent sticking.
Notes
Serve hot with your favorite toppings, such as shredded cheddar, sour cream, green onions, or cilantro.
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