The Best Homemade Stovetop Chili

A hearty and flavorful chili made with ground beef, beans, and fire-roasted tomatoes. Simmered on the stovetop with aromatic spices and a touch of brown sugar, this is a meal that warms you from the inside out. Perfect for a cozy family dinner, meal prep, or game-day gatherings, this chili is both satisfying and easy to make.

Why You’ll Love This Recipe

• Rich and Hearty – A thick, meaty texture with the perfect balance of spices.
• Easy to Make – Uses simple ingredients and cooks in one pot.
• Customizable – Adjust the spice level and toppings to your preference.
• Great for Meal Prep – Tastes even better the next day.

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Preparation Phase & Tools to Use

Essential Tools and Equipment

• Large Dutch Oven or Heavy Pot – Ensures even heat distribution for slow simmering.
• Wooden Spoon or Spatula – Helps stir and break up the ground beef.
• Knife and Cutting Board – For chopping onions and mincing garlic.
• Measuring Spoons and Cups – Ensures precise ingredient portions.

Preparation Tips

• Use Fresh Spices – Freshly ground cumin and chili powder enhance the flavor.
• Drain and Rinse Beans – Reduces excess starch and improves texture.
• Brown the Meat Properly – Let the beef develop a deep color for more flavor.
• Simmer for Depth – The longer it simmers, the richer the taste.

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Ingredients

Main Ingredients

• 1 lb ground beef
• 1 ¾ cups beef broth
• 1 tablespoon olive oil
• 1 (28 oz) can fire-roasted crushed tomatoes
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 medium yellow onion, chopped
• 3 tablespoons tomato paste
• 1 ½ teaspoons garlic, minced

Spices & Seasonings

• 1 tablespoon ground cumin
• 1 tablespoon chili powder (optional, for spicier chili)
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Green onions
• Cilantro

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Step-by-Step Directions

1. Heat the Oil
   • In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat.
2. Sauté the Onion
   • Add 1 chopped medium yellow onion and cook for about 2 minutes, until softened.
3. Brown the Beef
   • Add 1 lb ground beef, breaking it up with a spoon, and cook until browned (about 5 minutes). Drain any excess fat.
4. Add Garlic and Spices
   • Stir in 1 ½ teaspoons minced garlic and cook for 30 seconds, until fragrant.
   • Mix in 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 tablespoon brown sugar, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
5. Incorporate Tomato Paste
   • Stir in 3 tablespoons tomato paste, ensuring everything is well combined.
6. Deglaze with Beef Broth
   • Pour in 1 ¾ cups beef broth, scraping up any browned bits from the bottom of the pot.
7. Add Tomatoes and Beans
   • Stir in 1 (28 oz) can fire-roasted crushed tomatoes, 1 (15 oz) can red kidney beans, and 1 (15 oz) can pinto beans.
8. Simmer for Flavor Development
   • Bring the chili to a boil, then reduce the heat to low and let it simmer gently for 1–2 hours, stirring occasionally.
   • Tip: Keep the pot covered initially, then uncover during the last 30 minutes to allow the chili to thicken.
9. Serve and Enjoy
   • Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, green onions, or cilantro if desired.

Serving Suggestions

Classic Toppings

Enhance the flavor and texture of your chili with these toppings:

• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Chopped green onions
• Fresh cilantro
• Diced avocado
• Sliced jalapeños for extra heat
• Crushed tortilla chips or corn chips for crunch

Side Dish Recommendations

Pair your chili with these delicious side dishes for a complete meal:

1. Cornbread – A sweet and buttery complement to the spicy chili.
2. Garlic Bread – Crispy and savory, perfect for dipping.
3. Steamed White or Brown Rice – A neutral base that balances the flavors.
4. Baked Potatoes – Top with chili for a hearty meal.
5. Grilled Cheese Sandwich – A comforting pairing with melted cheese.
6. Roasted Vegetables – Adds a light and healthy side option.
7. Coleslaw – A refreshing contrast to the warm and spicy chili.
8. Tortilla Chips and Guacamole – A great way to add crunch and creaminess.

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Common Mistakes to Avoid & How to Perfect the Recipe

1. Using Low-Quality Spices

• Freshly ground spices make a significant difference. Stale or old spices can result in a bland chili.

2. Skipping the Browning Process

• Properly browning the beef before adding liquid ingredients develops deep, rich flavors.

3. Not Simmering Long Enough

• Chili needs time to allow the flavors to meld. A minimum of one hour is recommended, but longer is better.

4. Overloading with Beans

• Using too many beans can overpower the beef and make the chili too thick. Stick to two types of beans for the best balance.

5. Making It Too Spicy or Too Mild

• Adjust spice levels gradually. Start with less chili powder and add more as needed. You can always increase the heat with jalapeños or hot sauce later.

6. Forgetting Acidity

• If the chili tastes too heavy, a splash of lime juice or a small amount of apple cider vinegar can brighten the flavors.

7. Not Adjusting the Thickness

• If the chili is too watery, uncover the pot in the last 30 minutes of simmering. If too thick, add a bit more broth.

8. Seasoning Too Late

• Spices should be added early in the cooking process to allow their flavors to develop. Salt can be adjusted at the end if needed.

Recipe Tips for the Best Stovetop Chili

• Let It Rest – Chili tastes even better the next day as the flavors continue to develop.
• Use Fire-Roasted Tomatoes – Adds depth and a subtle smokiness to the chili.
• Balance the Heat – If the chili is too spicy, add a teaspoon of brown sugar or a splash of cream to mellow it out.
• Make It Thicker – Simmer uncovered for the last 30 minutes or mash some of the beans.
• Double the Batch – This chili freezes well, making it perfect for meal prep.

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Storage and Reheating Instructions

Refrigeration

• Allow the chili to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing

• Chili freezes well for up to 3 months.
• Use freezer-safe containers or heavy-duty resealable bags, leaving space for expansion.
• Thaw overnight in the refrigerator before reheating.

Reheating

• Stovetop: Heat over medium-low, stirring occasionally, until warmed through. Add a splash of broth if too thick.
• Microwave: Heat in 30-second intervals, stirring between each, until heated evenly.

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Frequently Asked Questions (FAQs)

1. Can I make this chili in a slow cooker?

Yes. Brown the beef and sauté the onions and garlic first. Then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

2. What can I use instead of ground beef?

Ground turkey, chicken, or even plant-based alternatives like lentils or crumbled tofu can be used.

3. How can I make this chili vegetarian?

Replace the ground beef with additional beans, lentils, or a meat substitute. Use vegetable broth instead of beef broth.

4. Is this chili gluten-free?

Yes, as long as you use gluten-free beef broth and seasonings. Always check labels to be sure.

5. Can I make this chili spicier?

Yes. Add extra chili powder, cayenne pepper, or diced jalapeños. A few dashes of hot sauce work well too.

6. How can I make my chili less spicy?

Add a bit more brown sugar, a splash of heavy cream, or serve with sour cream to balance the heat.

7. What type of beans work best in chili?

Kidney beans and pinto beans are traditional, but black beans or cannellini beans can also be used.

8. How do I thicken my chili if it’s too thin?

Simmer uncovered, mash some of the beans, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

9. Can I make this chili ahead of time?

Yes. Chili tastes even better the next day, making it a perfect make-ahead meal.

10. What is the best way to serve leftovers?

Use it as a topping for baked potatoes, nachos, hot dogs, or even inside tacos for a creative twist.

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Conclusion

This homemade stovetop chili is a rich, hearty, and comforting dish that’s easy to prepare with simple ingredients. Whether you’re cooking for a family dinner, meal prepping for the week, or serving a crowd, this chili is always a hit. Customize it with your favorite toppings and sides, and enjoy a warm, satisfying bowl of flavor-packed goodness.