There’s something magical about the aroma of chili simmering on the stove that instantly transforms any house into a home. This stovetop ground beef chili recipe has been my go-to comfort meal for busy weeknights, bringing together hearty flavors in just 30 minutes. The beauty of stovetop chili lies in its simplicity – no fancy equipment needed, just one pot and ingredients you likely already have in your pantry.
Unlike slow-cooker versions that require hours of planning, this quick stovetop method delivers that rich, soul-warming taste without the wait. The best part is watching the ingredients meld together as the kitchen fills with the irresistible scent of cumin, paprika, and simmering tomatoes. Whether you’re feeding a hungry family or meal-prepping for the week ahead, this foolproof recipe delivers consistent, delicious results every single time.
Ingredients List
Base Ingredients:
- 1 lb ground beef (80/20 blend preferred)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 2 tbsp olive oil or vegetable oil
Canned Goods:
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (6 oz) tomato paste
- 1 cup beef broth or chicken broth
Seasonings:
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Pinch of cayenne pepper (optional)
For Serving:
- Shredded cheddar cheese
- Sour cream
- Green onions, chopped
- Fresh cilantro
- Cornbread or crusty bread
Smart Substitutions: Ground turkey works beautifully for a leaner option, while plant-based crumbles create an excellent vegetarian version. Can’t find kidney beans? Pinto or navy beans are perfect alternatives. For those avoiding nightshades, swap bell peppers for diced celery.
Timing
Total Time: 30 minutes
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
Here’s the thing about this recipe – the timing is incredibly forgiving. While the chili simmers, you’ll have plenty of time to prepare toppings, warm some bread, or even tidy up the kitchen. The beauty of stovetop cooking means you can taste and adjust seasonings throughout the process, ensuring perfect flavor every time.
Time-Saving Tip: Dice your vegetables the night before and store them in the refrigerator. This simple prep step cuts your active cooking time in half.
How to Make It
1. Prep Your Aromatics
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion and bell pepper, cooking for about 3-4 minutes until they begin to soften. The vegetables should smell fragrant and look slightly translucent. Add minced garlic and cook for another 30 seconds until aromatic – be careful not to let it burn.
2. Brown the Ground Beef
Push vegetables to one side of the pot and add ground beef. Break it apart with a wooden spoon, allowing it to brown evenly for 5-6 minutes. Don’t rush this step – proper browning develops deep, savory flavors that make all the difference. Drain excess fat if needed, leaving about a tablespoon in the pot for flavor.
3. Build the Spice Base
Stir in tomato paste, cooking for 1-2 minutes until it darkens slightly. This caramelization adds richness to your chili base. Add all the dry seasonings – chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper. Stir constantly for about 30 seconds until the spices become fragrant.
4. Add Liquids and Simmer
Pour in the diced tomatoes with their juice, followed by the beef broth. The mixture should bubble enthusiastically. Add both types of beans and give everything a good stir. Bring to a boil, then reduce heat to medium-low and let it simmer uncovered for 15-20 minutes, stirring occasionally.
5. Taste and Perfect
This is where the magic happens – taste your chili and adjust seasonings as needed. More salt for depth? Extra chili powder for heat? A pinch of sugar to balance acidity? Trust your palate and make it yours.
Nutritional Information
Each generous serving (approximately 1½ cups) contains roughly:
- Calories: 320-350
- Protein: 25-28g
- Fiber: 12-15g
- Carbohydrates: 28-32g
- Fat: 12-15g
This hearty chili delivers substantial protein from both beef and beans, while the fiber content supports digestive health. The combination of vegetables provides essential vitamins and minerals, making this a well-rounded, satisfying meal. Nutritional values may vary based on specific ingredients and portion sizes used.
Healthier Alternatives for the Recipe
For Lower Calories:
Substitute 93/7 ground beef or ground turkey breast, and use low-sodium broth. Add extra vegetables like diced zucchini or mushrooms to bulk up servings without adding calories.
Gluten-Free Version:
This recipe is naturally gluten-free when served with rice instead of bread. Always check that your broth and spice blends are certified gluten-free.
Plant-Based Option:
Replace ground beef with lentils, mushrooms, or plant-based crumbles. Use vegetable broth and add an extra can of beans for protein. A tablespoon of soy sauce adds umami depth.
Lower Sodium:
Use no-salt-added tomatoes and broth, then season to taste with herbs and spices. Rinse canned beans thoroughly to remove excess sodium.
Serving Suggestions
Ladle this robust chili into warmed bowls and create a toppings bar for family-style dining. Classic combinations include sharp cheddar cheese with cool sour cream, or fresh cilantro with diced avocado for a Southwestern twist.
For example, serve over baked sweet potatoes for a nutritious, filling meal, or alongside warm cornbread for traditional comfort food appeal. Leftover chili transforms into excellent nacho toppings, baked potato fillings, or even a hearty pasta sauce.
Portion Guide: Plan for about 1½ cups per person as a main dish, or 1 cup when serving with substantial sides.
Common Mistakes to Avoid
Skipping the Browning Step: Rushing through browning the beef results in gray, flavorless meat. Take time to develop those caramelized bits – they’re pure flavor gold.
Overcrowding the Pot: If doubling the recipe, use a larger pot or work in batches. Overcrowding steams ingredients instead of browning them properly.
Adding Beans Too Early: Beans can break down and become mushy if cooked too long. Add them during the final simmering stage to maintain their texture.
Underseasoning: Chili needs bold flavors. Taste frequently and adjust seasonings throughout cooking – what tastes right at the beginning may need tweaking after simmering.
Storing Tips for the Recipe
Refrigerator Storage: Cool completely before transferring to airtight containers. Properly stored chili stays fresh for 3-4 days and actually improves in flavor as it sits.
Freezer Storage: This chili freezes beautifully for up to 3 months. Portion into freezer bags or containers, leaving space for expansion. Label with contents and date for easy identification.
Reheating Instructions: Thaw frozen chili overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to restore consistency. Microwave individual portions, stirring every minute to ensure even heating.
Make-Ahead Tip: Chili tastes even better the next day, making it perfect for meal prep or entertaining.
Conclusion
This stovetop ground beef chili recipe proves that comfort food doesn’t have to be complicated or time-consuming. With simple ingredients and straightforward techniques, you’ll have a satisfying, restaurant-quality meal ready in just 30 minutes. The versatility of this recipe means it adapts beautifully to your family’s preferences and dietary needs.
Let’s dive in and make this your new favorite weeknight dinner! Try this recipe tonight, and don’t be surprised when it becomes a regular rotation staple. Share your variations and creative toppings – every cook brings their own special touch to this classic comfort food.
FAQs
Can I make this chili spicier?
Absolutely! Add diced jalapeños with the bell pepper, increase cayenne pepper, or stir in hot sauce to taste. For serious heat lovers, try adding chipotle peppers in adobo sauce.
What’s the best ground beef fat ratio for chili?
An 80/20 blend provides the best balance of flavor and texture. The fat content keeps the meat moist while adding richness to the overall dish.
Can I use dried beans instead of canned?
Yes, but you’ll need to cook them separately first. Soak dried beans overnight, then simmer until tender before adding to the chili during the final cooking stage.
How do I fix chili that’s too watery?
Simmer uncovered to reduce liquid, or mix 2 tablespoons cornmeal with a little water to create a slurry, then stir it into the chili for natural thickening.
Can I double this recipe?
Definitely! Use a larger pot and extend simmering time by 5-10 minutes to ensure flavors meld properly. This recipe scales beautifully for crowds or meal prep.
What should I do if my chili tastes too acidic?
Add a teaspoon of sugar or a tablespoon of tomato paste to balance acidity. You can also stir in a small amount of baking soda, but add it gradually to avoid over-correcting.
Stovetop Ground Beef Chili Recipe
- Total Time: 30 minutes
Description
There’s something magical about the aroma of chili simmering on the stove that instantly transforms any house into a home. This stovetop ground beef chili recipe has been my go-to comfort meal for busy weeknights, bringing together hearty flavors in just 30 minutes. The beauty of stovetop chili lies in its simplicity – no fancy equipment needed, just one pot and ingredients you likely already have in your pantry.
Ingredients
Base Ingredients:
- 1 lb ground beef (80/20 blend preferred)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 2 tbsp olive oil or vegetable oil
Canned Goods:
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (6 oz) tomato paste
- 1 cup beef broth or chicken broth
Seasonings:
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Pinch of cayenne pepper (optional)
For Serving:
- Shredded cheddar cheese
- Sour cream
- Green onions, chopped
- Fresh cilantro
- Cornbread or crusty bread
Smart Substitutions: Ground turkey works beautifully for a leaner option, while plant-based crumbles create an excellent vegetarian version. Can’t find kidney beans? Pinto or navy beans are perfect alternatives. For those avoiding nightshades, swap bell peppers for diced celery.
Instructions
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion and bell pepper, cooking for about 3-4 minutes until they begin to soften. The vegetables should smell fragrant and look slightly translucent. Add minced garlic and cook for another 30 seconds until aromatic – be careful not to let it burn.
Push vegetables to one side of the pot and add ground beef. Break it apart with a wooden spoon, allowing it to brown evenly for 5-6 minutes. Don’t rush this step – proper browning develops deep, savory flavors that make all the difference. Drain excess fat if needed, leaving about a tablespoon in the pot for flavor.
Stir in tomato paste, cooking for 1-2 minutes until it darkens slightly. This caramelization adds richness to your chili base. Add all the dry seasonings – chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper. Stir constantly for about 30 seconds until the spices become fragrant.
Pour in the diced tomatoes with their juice, followed by the beef broth. The mixture should bubble enthusiastically. Add both types of beans and give everything a good stir. Bring to a boil, then reduce heat to medium-low and let it simmer uncovered for 15-20 minutes, stirring occasionally.
This is where the magic happens – taste your chili and adjust seasonings as needed. More salt for depth? Extra chili powder for heat? A pinch of sugar to balance acidity? Trust your palate and make it yours.
Nutrition
- Calories: 320-350
- Fat: 12-15g
- Carbohydrates: 28-32g
- Fiber: 12-15g
- Protein: 25-28g