Introduction

This Best Ground Beef Stovetop Chili is a hearty, flavorful dish perfect for cozy nights. Packed with tender ground beef, beans, and bold spices, it’s easy to make and satisfying to eat. You’ll love how quick it comes together and the rich, comforting taste.

A black cast iron pan filled with a rich chili made of ground meat, white beans, diced green and red bell peppers, and chunks of tomatoes and onions in a thick reddish-brown sauce. On the top center, there is a dollop of white sour cream, sprinkled with fresh green cilantro leaves scattered around. The pan sits on a surface with a white marbled texture, and a silver spoon leans into the chili from the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 large onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (6 oz) tomato paste
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
2 cups beef broth
Olive oil, for sautéing

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
Step 2: Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Step 3: Add ground beef, breaking it up with a spoon. Cook 5-7 minutes until browned and no longer pink. Drain excess fat if needed.
Step 4: Sprinkle in chili powder, cumin, smoked paprika, and cayenne pepper if using. Stir well and cook for 1-2 minutes to bloom the spices.
Step 5: Stir in tomato paste and cook for 2-3 minutes to thicken and deepen flavor.
Step 6: Add diced tomatoes, beef broth, salt, and pepper. Stir and bring to a simmer. Lower heat and cook 20-25 minutes to meld flavors and thicken.
Step 7: Add kidney beans and black beans. Stir and simmer another 10-15 minutes until beans are heated through.
Step 8: Taste and adjust seasoning as needed. Add more salt, pepper, chili powder, or broth for desired consistency.
Step 9: Serve hot with your favorite chili toppings.

Tips & Variations

Use lean ground beef for a less fatty chili without sacrificing flavor.
For a vegetarian version, substitute ground beef with chopped mushrooms or plant-based meat and use vegetable broth.
Add diced bell peppers or corn for extra texture and sweetness.
Top with shredded cheese, sour cream, or fresh cilantro for added richness.
Adjust cayenne pepper to control the heat level to your taste.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a black pot filled with thick chili, showing three main layers: the bottom layer is a rich red sauce, the middle layer has chunks of browned ground meat mixed with red kidney beans and diced yellow and green bell peppers, and the top layer is a generous sprinkling of bright green chopped fresh herbs. The pot sits on a white marbled surface with a blurred white cloth in the background. Steam rises slightly from the chili, making it look warm and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding beans near the end of cooking.

What toppings work best with this chili?

Common toppings include shredded cheese, sour cream, diced onions, sliced jalapeños, fresh cilantro, and avocado. Choose your favorites to customize the chili to your taste.

Best Ground Beef Stovetop Chili Recipe

Print Recipe

★★★★★

4.4 from 57 reviews

This Best Ground Beef Stovetop Chili recipe delivers a hearty, flavorful meal perfect for any chili lover. Featuring ground beef, a blend of aromatic spices, beans, and tomatoes, this chili simmers on the stovetop to develop rich, deep flavors with a perfect balance of smoky, spicy, and savory notes. Easy to make and incredibly satisfying, it’s ideal for family dinners, game day, or meal prep.

Author: zara
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

1 lb ground beef (lean or regular)
1 large onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (6 oz) tomato paste
2 cups beef broth

Spices & Seasonings

2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper, to taste

Other

Olive oil, for sautéing

Instructions

Heat the olive oil: Heat olive oil in a large pot over medium-high heat until shimmering. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent, developing a flavor base for the chili.
Cook the garlic: Add minced garlic to the pot and cook for 1-2 minutes until fragrant. Take care to not burn the garlic to avoid bitterness.
Browns the ground beef: Add ground beef to the pot, breaking it up with a spoon. Cook for 5-7 minutes until the beef is browned and no longer pink. Drain excess fat if necessary. This step builds the chili’s rich meaty flavor.
Add the seasonings: Sprinkle chili powder, cumin, smoked paprika, and cayenne pepper (if using) over the meat. Stir to coat evenly and cook for 1-2 minutes to let the spices bloom and release their aromas.
Add the tomato paste: Stir in tomato paste thoroughly with the beef and spices. Cook for 2-3 minutes to thicken the chili and deepen the tomato flavor.
Add the tomatoes and broth: Pour in diced tomatoes, beef broth, and season with salt and pepper to taste. Stir to combine and bring the mixture to a simmer. Reduce heat and simmer gently for 20-25 minutes, allowing flavors to meld and chili to thicken.
Add the beans: Stir in the drained kidney beans and black beans. Let the chili simmer an additional 10-15 minutes, so the beans heat through and absorb the flavors.
Adjust the seasoning: Taste the chili and adjust salt, pepper, or chili powder as desired. If the chili is too thick, add more beef broth to achieve your preferred consistency.
Serve: Once perfectly seasoned and thickened, ladle the chili into bowls. Serve with desired toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.

Notes

Use lean ground beef for a lower fat chili.
Rinsing canned beans reduces sodium and prevents thickening the chili excessively.
For spicier chili, add more cayenne pepper or a chopped jalapeño during the sauté step.
Simmering time can be extended for deeper flavor development.
Leftover chili stores well in the refrigerator for up to 4 days and freezes nicely.

Keywords: ground beef chili, stovetop chili, easy chili recipe, beef chili, kidney beans chili, black beans chili, chili powder, hearty chili