The Best Homemade Stovetop Chili
This comforting and flavorful chili is perfect for chilly evenings, combining savory ground beef, hearty beans, and smoky fire-roasted tomatoes. A sprinkle of spices and a touch of brown sugar bring out a deliciously well-rounded flavor.
Servings: 6
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
Tip: Keep the pot covered for the first part of cooking, then uncover it during the last 30 minutes to allow the chili to thicken as desired.
Serve hot with your favorite toppings, such as shredded cheddar, sour cream, green onions, or cilantro.
Serve hot with your favorite toppings, such as shredded cheddar, sour cream, green onions, or cilantro.