Chili can go two ways. It either hits you with bold, comforting flavor… or ends up as another bland pot of mush. This ground beef stovetop chili? It’s the former rich, savory, and unapologetically hearty.
Maybe you’re craving something warm after a long day. Maybe you need a recipe that just works every time. Or maybe (and we’ve all been there), you’re staring into the fridge wondering what to make with that lone pound of ground beef. Whatever brought you here, this chili is your answer.
In about 45 minutes, with nothing but pantry staples and one big pot, you’ll have a dinner that smells like it simmered all day, without actually needing to. It’s forgiving, flexible, and endlessly riffable: dial the heat up or down, swap the beans, throw in corn or bell peppers… It’s yours now.
So if you’ve been disappointed by chili recipes before, too watery, too bland, too complicated, this one’s here to change your mind. Let’s dig in.
Table of contents
Ingredients for Hearty Ground Beef Chili on the Stove
You only need a few basic pantry items to make this ground beef stovetop chili a staple in your weeknight dinner rotation.
Here’s what you’ll need:
The Basics
- 1 pound ground beef — 80/20 for rich flavor, but lean works too
- 1 large yellow onion, chopped
- 2 garlic cloves, minced (fresh makes a difference!)
- 1 can (15 oz) diced tomatoes — fire-roasted if you like a smoky edge
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 small can (6 oz) tomato paste — thickens and deepens flavor
- 2 cups beef broth — or substitute with chicken or vegetable stock
- 2 tablespoons chili powder — the main flavor backbone
- 1 teaspoon ground cumin — adds earthiness
- ½ teaspoon smoked paprika — for subtle depth
- ¼ to ½ teaspoon cayenne pepper — optional, depending on heat preference
- Salt and black pepper, to taste
- 1–2 tablespoons olive oil, for sautéing
Optional Add-Ins (Highly Recommended)
- Corn kernels — fresh or frozen, for a sweet pop
- Diced bell peppers — red, green, or yellow
- Jalapeño — sliced or minced, if you want more heat
- Fresh lime juice — adds brightness at the end
Pantry Tips
- If you’re missing tomato paste, add a bit more diced tomato and simmer longer.
- No beans? No problem, double up the meat or toss in lentils instead.
- Vegetarian? Sub the beef with plant-based crumbles and use veggie broth.
What If I Don’t Have All These Ingredients?
That’s the beauty of this stovetop chili: it’s forgiving. No tomato paste? Add more crushed tomato and simmer a little longer. Forgot the beans? Toss in lentils or corn. Want it spicy? Jalapeños, hot sauce, or extra cayenne will do the trick.
How to Make Ground Beef Chili on the Stovetop – Step-by-Step
This ground beef stovetop chili develops depth from simple steps: browning meat, blooming spices, and slow simmering.
Step-by-Step Instructions
- Sauté the onion and garlic
Heat 1–2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once hot, add the chopped onion and sauté for about 3–4 minutes until it turns translucent. Add minced garlic and cook another 1–2 minutes, stirring frequently so it doesn’t burn. - Brown the beef
Add your ground beef to the pot. Use a spatula or wooden spoon to break it up as it browns. Cook for about 6–8 minutes until no pink remains. If there’s excess grease, carefully drain it off. - Season and spice
Sprinkle in chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Stir to coat the meat and let the spices bloom in the hot pan for a minute. This is where that signature chili aroma starts to come alive. - Add the tomato paste
Stir in the tomato paste and cook for 2–3 minutes. It’ll start to caramelize slightly, deepening the flavor of the base. - Pour in liquids and tomatoes
Add diced tomatoes (with juices) and beef broth. Stir to combine everything, then bring the pot to a gentle boil. - Simmer
Reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally. The mixture should thicken slightly, and the flavors will begin to meld beautifully. - Add the beans
Stir in the rinsed kidney and black beans. Simmer for another 10–15 minutes. Taste and adjust seasoning — more salt? More spice? Maybe a squeeze of lime? - Serve hot
Ladle into bowls and garnish with your favorite toppings. Chili is even better the next day, so make extra if you can.
Can I Use a Slow Cooker Instead?
Absolutely. After browning the beef and aromatics in a pan, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Just add the beans in the last hour so they don’t go mushy.
Tips, Tricks, and Variations for the Best Homemade Chili with Ground Beef
The best chili isn’t just about following a recipe; it’s about making it yours. These tips will help you nail the perfect pot every time, whether you’re a spice lover, a texture freak, or just working with what’s in the pantry.
Smart Tweaks and Flavor Boosters
- Toast your spices: Don’t just dump them in — bloom them in the hot beef for a minute before adding liquids. It intensifies flavor.
- Add a splash of vinegar or lime: Just before serving, a hit of acidity balances the richness. Apple cider vinegar or lime juice both work.
- Want a thicker chili? Let it simmer uncovered longer. Or mash some beans for natural thickening.
- Sweeter side? Add a pinch of brown sugar or a splash of beer while simmering; it mellows the acidity of the tomatoes.
- Sneak in veggies: Grated carrot, bell pepper, corn, even zucchini, melt into the mix without taking over.
Swap and Substitute Suggestions
- Ground turkey or chicken for a leaner version
- Plant-based crumbles or lentils for vegetarian diets
- Pinto beans, cannellini beans, or chickpeas instead of kidney/black beans
- Vegetable broth if skipping beef altogether
- Spicy sausage, if you want to amp up the flavor with less effort
What’s the Best Way to Store and Reheat Leftovers?
Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days. To reheat, warm on the stovetop over medium heat, adding a splash of broth if it’s too thick. It also freezes beautifully for up to 3 months, just thaw overnight in the fridge.
FAQs
Can I make this chili in advance?
Yes, and honestly, you should. Chili always tastes better the next day once the flavors have time to deepen and blend. Store it in the fridge for up to 4 days or freeze in portions for quick weeknight dinners.
What’s the Best Ground Beef for Chili Recipes?
80/20 ground beef hits the sweet spot between richness and structure. Leaner beef (90/10) works too, but it might need a splash of olive oil for balance. Avoid ultra-fatty blends unless you plan to drain off a lot of grease.
How to Fix Chili That’s Too Spicy or Too Thin
Tone down the heat by adding more beans, a bit of brown sugar, or a spoonful of sour cream. Acidity (lime juice or vinegar) can also mellow spice without masking flavor.
Can You Make This Stovetop Chili Ahead of Time?
Totally. Just skip the beans and reduce the broth by ½ cup to maintain a thick texture. You can also add more vegetables or ground meat to bulk it up.
How do I make it thicker?
Let it simmer uncovered longer, stir in more tomato paste, or mash a portion of the beans directly into the pot. For emergency thickening, a tablespoon of cornmeal or masa harina works wonders.
Ground Beef Stovetop Chili
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for 1–2 more minutes.
- Add ground beef to the pot. Cook, breaking it apart, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
- Stir in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Let the spices bloom for about 1 minute.
- Add tomato paste and stir well, cooking for 2–3 minutes to deepen flavor.
- Pour in diced tomatoes and beef broth. Stir everything together and bring to a simmer.
- Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally.
- Add drained beans and continue simmering for another 10–15 minutes. Adjust seasoning as needed.
- Serve hot with desired toppings.
Notes
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