Best Homemade Stovetop Chili

This hearty stovetop chili is a comforting and satisfying dish that combines rich flavors with simple ingredients for a meal the whole family will enjoy. It features tender ground beef, a blend of beans, and a robust tomato base simmered slowly to develop deep, comforting flavors. Perfect for chilly evenings or whenever you crave something warm and filling.

I first made this chili on a cold weekend and it quickly became my go-to when I want a cozy meal that feeds a crowd. The slow simmering step really transforms the flavors into something rich and crave-worthy.

Gather Your Ingredients

• One pound ground beef: for hearty protein and a rich base
• One and three quarter cups beef broth: to deepen the flavor and add moisture
• One tablespoon olive oil: to sauté aromatics gently
• Twenty-eight ounce can fire roasted crushed tomatoes: for a smoky, rich tomato flavor
• Fifteen ounce cans red kidney beans and pinto beans: drained and rinsed to add texture and fiber
• One medium yellow onion: chopped to build a sweet and savory foundation
• Three tablespoons tomato paste: to intensify the tomato taste without adding extra liquid
• One and a half teaspoons minced garlic: for aromatic depth
• One tablespoon ground cumin: lending earthiness and warmth
• One tablespoon chili powder, optional: if you like a hotter chili
• One tablespoon brown sugar: to balance acidity and add subtle sweetness
• One teaspoon dried oregano: for herbal brightness
• Half teaspoon salt: to enhance all flavors
• Quarter teaspoon black pepper: for mild heat
• Optional toppings: like shredded cheddar cheese, sour cream, green onions or cilantro to add creaminess and freshness

How to Make It

Warm the olive oil:

in a large heavy pot over medium-high heat. This step ensures you start with a hot base to cook the aromatics nicely.

Sauté the chopped onion:

for about two minutes until it begins to soften and become translucent. This mellows the onion’s sharpness and releases sweetness.

Add the ground beef:

breaking it up with a spoon. Cook for roughly five minutes until well browned. Browning adds caramelized flavor that enriches the chili.

Drain any excess fat:

from the pot. Add the minced garlic and stir around for 30 seconds just until aromatic but not burnt.

Incorporate the chili powder, cumin, brown sugar, oregano, salt, pepper and tomato paste:

mixing well to coat the meat and onions. This melds the spices and intensifies the flavor layers.

Pour in the beef broth:

stirring to deglaze the pot scraping up any browned bits stuck to the bottom which carries lots of flavor.

Add the fire roasted crushed tomatoes and the drained beans:

Stir everything together and bring to a boil to kickstart the melding of flavors.

Reduce the heat to low:

and let the chili simmer gently for one to two hours. Stir occasionally to prevent sticking and blend flavors thoroughly.

Keep the pot covered during the first stage of simmering:

to retain moisture. Remove the lid for the last 30 minutes to allow the chili to thicken and concentrate the flavors.

Serve hot:

with your favorite toppings for added creaminess, freshness or crunch.

My favorite ingredient has to be the fire roasted crushed tomatoes because they add a smoky depth that brightens and rounds out the whole dish. I remember making this chili for a family gathering and watching everyone load their bowls with toppings and come back for seconds. It’s a recipe that brings people together.

Flavor Boosters

Serve chili over warm cornbread for a classic pairing. Top with sour cream, shredded cheese, chopped green onions and cilantro to add layers of flavor and texture. Add a side of tortilla chips or crusty bread for dipping and scooping.

Serving Suggestions

Make it heartier in winter by adding diced sweet potatoes or butternut squash during simmering. In summer lighten it up by using lean protein and adding fresh diced tomatoes late in cooking. Adjust spices to your seasonal mood, using fresher herbs in warm months and warming spices like cinnamon or cocoa powder in colder months.

Creative Twists

Divide the chili into single or family-sized portions using freezer-safe containers or heavy-duty freezer bags. Label with date and contents so you can rotate meals easily. To reheat, thaw overnight in the fridge and warm on the stove stirring occasionally.

This stovetop chili is a delicious and comforting meal that is perfect for sharing with family and friends.

Common Questions About the Recipe

→ What beans are used in the chili?

Red kidney and pinto beans are rinsed and added to provide texture and richness.

→ How long should the chili simmer?

Simmer gently for 1-2 hours to allow flavors to meld and the chili to thicken.

→ Can I adjust the spice level?

Yes, the chili powder is optional and can be increased or decreased to suit your preferred heat level.

→ What toppings complement this chili?

Shredded cheddar cheese, sour cream, green onions, and cilantro are popular choices to enhance flavor.

→ What cooking oil is recommended?

Olive oil is used to sauté the onions and brown the ground beef for a rich base.