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The Best Homemade Stovetop Chili Recipe

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★★★★★

4.6 from 54 reviews

A hearty and flavorful homemade stovetop chili made with ground beef, fire-roasted tomatoes, beans, and a blend of spices. This classic chili simmers slowly to develop a rich depth of flavor, perfect for cozy dinners or game day gatherings.

Ingredients

Scale

Meat and Broth

  • 1 lb ground beef
  • 1 ¾ cups beef broth

      • Vegetables and Beans

      • 28 oz can fire roasted crushed tomatoes
      • 15 oz can red kidney beans (drained and rinsed)
      • 15 oz can pinto beans (rinsed and drained)
      • 1 medium yellow onion (chopped)

      Spices and Seasonings

      • 1 tablespoon olive oil
      • 3 tablespoons tomato paste
      • 1 ½ teaspoons garlic (minced)
      • 1 tablespoon ground cumin
      • 1 tablespoon chili powder (optional)
      • 1 tablespoon brown sugar
      • 1 teaspoon dried oregano
      • ½ teaspoon salt
      • ¼ teaspoon black pepper

Instructions

  1. Heat the Olive Oil: Warm 1 tablespoon olive oil in a large pot over medium-high heat to prepare for sautéing.
  2. Sauté Onions: Add the chopped yellow onion and sauté for about 2 minutes until softened and translucent, creating a flavorful base.
  3. Cook Ground Beef: Add 1 lb ground beef to the pot and cook until browned, about 5 minutes. Once cooked, drain any excess fat to keep the chili from being greasy.
  4. Add Garlic: Stir in 1 ½ teaspoons minced garlic and cook for 30 seconds until fragrant to deepen the flavor.
  5. Add Tomato Paste and Spices: Mix in 3 tablespoons tomato paste, 1 tablespoon ground cumin, 1 tablespoon chili powder (optional), 1 tablespoon brown sugar, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Combine everything well to evenly distribute the seasonings.
  6. Add Liquids and Scrape Pot: Pour in 1 ¾ cups beef broth, scraping the bottom of the pot to release any browned bits that add extra flavor.
  7. Add Tomatoes and Beans: Pour in the 28 oz can fire roasted crushed tomatoes and the drained and rinsed 15 oz cans of red kidney and pinto beans. Stir to combine all ingredients.
  8. Simmer the Chili: Bring the chili to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 1 to 2 hours, stirring occasionally, until the chili thickens and flavors meld.
  9. Serve: Remove from heat and serve the chili warm with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.

Notes

  • Simmering time can be adjusted between 1 to 2 hours based on desired thickness and flavor intensity.
  • For a spicier chili, increase the chili powder or add cayenne pepper.
  • Draining excess fat after browning the beef helps reduce grease but keep some fat for flavor.
  • Use fire-roasted tomatoes for a smoky depth, but regular crushed tomatoes work as well.
  • This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: homemade chili, stovetop chili, beef chili, easy chili recipe, fire roasted tomatoes, kidney beans, comfort food

Find it online: https://zarameals.com/the-best-homemade-stovetop-chili-recipe/