Ground Beef Stovetop Chili is a hearty and comforting meal that’s full of rich flavors and a little bit of warmth from spices. With tender ground beef, beans, tomatoes, and a blend of seasonings simmered together on the stove, this chili is the perfect bowl to cozy up with on any day. The mix of textures—meaty bits, soft beans, and thick sauce—makes it really satisfying and filling.
I love making this chili when I want something simple but still full of flavor. It’s one of those meals where everything goes into one pot, and the smell while it cooks is enough to make the whole house feel inviting. I usually like to let it simmer a bit longer if I have the time, because it makes the flavors come together even better. Also, adding a pinch of chili powder or some fresh jalapeños can give it just the right kick if you like a little heat.
When I serve this chili, I often like to top it with shredded cheese, a dollop of sour cream, and some fresh chopped green onions or cilantro. I find it’s great with cornbread or just some crunchy tortilla chips on the side. This stovetop chili often brings back good memories of simple family dinners or casual get-togethers, making it a dish I keep coming back to when I want something both easy and full of heart.
Key Ingredients & Substitutions
Ground Beef: This is the heart of your chili. I like to use lean ground beef (around 85%) for a good balance of flavor and less fat. If you want a lighter option, ground turkey or chicken works well too.
Beans: Kidney beans are classic here, but you can swap them with black beans or pinto beans based on your preference or what you have on hand. Just rinse canned beans well to reduce salt and starch.
Tomatoes: Diced tomatoes add acidity and texture. If fresh tomatoes are in season, you could use them chopped. For tomato sauce, crushed tomatoes or even tomato paste diluted with water will work.
Spices: Chili powder, cumin, paprika, and oregano give chili its signature flavor. Feel free to adjust the amounts to suit your taste. Add a pinch of cayenne if you like more heat.
How Do You Get Ground Beef Perfectly Browed Without Drying It Out?
Browning the ground beef well adds great flavor and texture. Here’s how to do it right:
- Heat your pot over medium-high heat before adding the beef. This keeps the meat from sticking.
- Don’t crowd the pan. If your pot is small, brown the beef in batches.
- Break the beef apart with a wooden spoon or spatula and let it cook undisturbed for a few minutes between stirring. This helps it brown instead of steaming.
- Drain excess fat if the beef is very fatty to avoid greasy chili.
By following these steps, you’ll have nicely browned beef that adds depth and richness to your chili.
Equipment You’ll Need
- Large deep skillet or pot – I use this to cook everything in one place and it gives enough room for ingredients to simmer.
- Wooden spoon or spatula – makes stirring and breaking up the beef easy and keeps the pan scratch-free.
- Can opener – for opening the diced tomatoes and beans without hassle.
- Measuring spoons and cups – to add the spices and liquids accurately for the best flavor.
- Serving bowls – perfect for scooping out hot chili topped with cheese and toppings.
Flavor Variations & Add-Ins
- Spice it up with cayenne pepper or hot sauce for more heat. Perfect if you like a fiery kick.
- Stir in chopped bell peppers, corn, or jalapeños to add crunch and extra flavor.
- Use ground turkey, chicken, or veggie crumbles instead of beef for a lighter or vegetarian version.
- Mix in a splash of smoky chipotle in adobo sauce for a deep smoky flavor that’s great with grilled chips.
Ground Beef Stovetop Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (8 oz) tomato sauce
- 1 cup beef broth or water
Spices & Seasonings:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
Extras for Cooking & Serving:
- 1 tbsp vegetable oil (optional, for cooking)
- Shredded cheddar cheese, for topping
- Sour cream, for topping
- Chopped green onions or cilantro, for garnish
How Much Time Will You Need?
This chili takes about 10 minutes of prep and 30 minutes of cooking time on the stovetop. The total time is roughly 40 minutes, making it great for a cozy meal that’s ready before you know it.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Heat a large pot or deep skillet over medium heat. If you like, add a tablespoon of vegetable oil to keep things from sticking. Add the diced onions and sauté for 3-4 minutes until they soften. Then add the minced garlic and cook for about 30 seconds until you can smell that wonderful aroma.
2. Brown the Ground Beef:
Add the ground beef to the pot. Use a spoon or spatula to break it apart as it cooks. Keep cooking until the beef is nicely browned and there’s no more pink left. If there’s too much fat, you can drain it off with care.
3. Add Spices and Mix:
Sprinkle in the chili powder, cumin, paprika, oregano, salt, and pepper. Stir everything together well to coat the beef and onions with those warm, tasty spices.
4. Build the Chili Base:
Pour in the diced tomatoes (with their juices), tomato sauce, kidney beans, and beef broth or water. Stir it all up to combine.
5. Simmer and Thicken:
Turn the heat up just enough to bring the chili to a boil. Then lower the heat to a gentle simmer and cook uncovered for 25-30 minutes, stirring every now and then. The chili will thicken nicely as the flavors blend together.
6. Final Seasoning and Serving:
Give your chili a taste and add salt or pepper if you need to. When ready, ladle it into bowls and top with shredded cheddar cheese, a spoonful of sour cream, and sprinkle some chopped green onions or cilantro for fresh flavor and a pretty finish.
Enjoy your warm, comforting stovetop chili!
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just be sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents any extra moisture from making the chili watery.
Can I Make This Chili Ahead of Time?
Absolutely! Chili actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or in the microwave.
How Can I Adjust the Spice Level?
To make it milder, cut down on the chili powder or omit the paprika. For more heat, add cayenne pepper, hot sauce, or diced jalapeños when cooking.
What’s the Best Way to Store Leftovers?
Keep leftover chili in airtight containers in the refrigerator for up to 3 days or freeze it for up to 3 months. When reheating, thaw frozen chili overnight in the fridge for best results and warm on the stove over low heat.
