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