The Best Homemade Stovetop Chili

Why Make This Recipe

Homemade stovetop chili is one of those dishes that feels like a warm hug on a chilly day. It’s hearty, filling, and packed with flavors that will make your taste buds dance. Whether you’re looking for a comforting meal for your family or a crowd-pleaser for game day, this chili recipe delivers. Plus, it’s easy to customize based on what you have in your pantry!

How to Make The Best Homemade Stovetop Chili

Ingredients:

• 1 lb ground beef
• 1 ¾ cups beef broth
• 1 tablespoon olive oil
• 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
• 3 tablespoons tomato paste
• 1 ½ teaspoons garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (optional for a hotter chili)
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• For topping: shredded cheddar cheese (sour cream, green onions, cilantro, or anything else you like!)

Directions:

1. Warm the olive oil in a large Dutch oven or any heavy pot over medium-high heat.
2. Add the chopped onion and sauté for about 2 minutes, until it begins to soften.
3. Introduce the ground beef and cook, breaking it up, until it browns, roughly 5 minutes.
4. Drain any excess fat. Add the minced garlic and stir for 30 seconds.
5. Mix in the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.
6. Pour in the beef broth and stir, making sure to scrape up any bits stuck to the bottom of the pot.
7. Incorporate the crushed tomatoes and beans. Bring the mixture to a boil, then lower the heat and let it simmer gently for 1-2 hours, stirring occasionally.
8. Keep the chili covered for the first part of the cooking time, then uncover it during the last 30 minutes to allow it to thicken as needed.
9. Serve the chili with your preferred toppings.

How to Serve The Best Homemade Stovetop Chili

The best way to enjoy your chili is to serve it hot right after cooking. Ladle it into bowls and let everyone add their favorite toppings. Shredded cheddar cheese, sour cream, green onions, or fresh cilantro work great. You can also serve it with cornbread, tortilla chips, or over rice for a complete meal.

How to Store The Best Homemade Stovetop Chili

If you have leftovers, store the chili in an airtight container in the refrigerator. It will last for about 3-4 days. You can also freeze the chili in freezer-safe containers for up to 3 months. Just thaw it overnight in the fridge before reheating.

Tips to Make The Best Homemade Stovetop Chili

1. Feel free to adjust the beans or use what you have on hand.
2. For extra smokiness, use smoked paprika instead of regular chili powder.
3. If you like it spicier, add jalapeños or a dash of hot sauce.
4. It tastes even better the next day, so consider making it in advance!

Variation

To switch things up, try using turkey or chicken instead of ground beef for a lighter option. You can also make it vegetarian by omitting the meat and adding more beans or vegetables like bell peppers and zucchini.

FAQs

Can I make this chili in a slow cooker?
Yes! Just brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Is this chili gluten-free?
Yes, as long as you check the labels on your ingredients. Most beans, tomatoes, and spices are gluten-free.

Can I add vegetables to the chili?
Absolutely! Feel free to add bell peppers, carrots, or corn for added flavor and nutrition. Just chop them finely and sauté them with the onions.

Best Homemade Stovetop Chili

A hearty and comforting chili recipe that's perfect for family dinners or game day, easily customizable with pantry ingredients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef
• 1.75 cups beef broth
• 1 tablespoon olive oil
• 28 oz fire roasted crushed tomatoes
• 15 oz red kidney beans (drained and rinsed)
• 15 oz pinto beans (rinsed and drained)
• 1 medium yellow onion, chopped
• 3 tablespoons tomato paste
• 1.5 teaspoons garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (optional for a hotter chili)
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Toppings

• to taste shredded cheddar cheese Add any other toppings like sour cream, green onions, or cilantro as desired.

Method

 

Preparation

1. Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the chopped onion and sauté for about 2 minutes until it begins to soften.
3. Introduce the ground beef and cook, breaking it up, until it browns, roughly 5 minutes.
4. Drain any excess fat and add the minced garlic, stirring for 30 seconds.

Cooking

1. Mix in the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.
2. Pour in the beef broth and stir, scraping up any bits stuck to the bottom of the pot.
3. Incorporate the crushed tomatoes and beans, bring to a boil, then lower the heat and let it simmer gently for 1-2 hours, stirring occasionally.
4. Keep the chili covered for the first part of the cooking time, then uncover it during the last 30 minutes to allow it to thicken as needed.

Serving

1. Serve the chili hot with your preferred toppings.

Notes

Feel free to adjust beans or use what you have. It tastes even better the next day, so consider making it in advance. For added smokiness, use smoked paprika instead of chili powder. If you want it spicier, add jalapeños or a dash of hot sauce.