This stovetop chili is a thick, beefy pot of ground beef, kidney beans, and pinto beans simmered in fire-roasted tomatoes with chili powder and cumin. It cooks in one pot, needs about 15 minutes of hands-on work, and is ready to ladle in about an hour.
The broth is kept to two cups so the sauce thickens instead of turning into soup, and the spices are toasted with tomato paste before any liquid goes in. If you like to compare styles, the easy classic chili and the classic homemade chili are both good companions to this one.
Table of Contents
Why This Stovetop Chili Works
A good pot of chili comes down to three things: browned meat, bloomed spices, and enough simmer time for the sauce to thicken. This recipe handles all three without extra steps.
- Browning the beef in the same pot as the onion builds a savory base that canned tomatoes alone cannot give you.
- Cooking the chili powder, cumin, oregano, and tomato paste for a minute before adding liquid deepens the flavor and removes the raw spice taste.
- Two kinds of beans give the chili both creamy and firm bites, and they add fiber and protein.
- A small spoonful of brown sugar balances the acidity of the tomatoes without making the chili sweet.
Ingredients for Stovetop Chili
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 pound ground beef (80/20 works well; ground turkey or chicken also works)
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 28 ounces fire-roasted crushed tomatoes (regular crushed tomatoes also work)
- 2 cups beef broth (chicken broth works too)
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 1 teaspoon brown sugar
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- For serving: shredded cheddar, sour cream, sliced green onions, and chopped cilantro
How to Make Stovetop Chili
1. Cook the onion. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring now and then, until soft and translucent.
2. Brown the beef. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains. Spoon off any excess fat if the pot looks greasy.
3. Toast the spices. Stir in the garlic, chili powder, cumin, oregano, and tomato paste. Cook for about 1 minute, stirring constantly, until the paste darkens slightly and the spices smell fragrant.
4. Add the liquids and beans. Pour in the crushed tomatoes and beef broth, then add the kidney beans, pinto beans, brown sugar, salt, and pepper. Scrape up any browned bits from the bottom of the pot and stir well.
5. Simmer. Bring the chili to a boil, then lower the heat so it bubbles gently. Partly cover the pot and simmer for 30 to 40 minutes, stirring every 10 minutes so nothing sticks. If the chili is still thin near the end, remove the lid for the last 10 minutes.
6. Taste and serve. Taste the chili and add more salt or chili powder if needed. Ladle it into bowls and add your favorite toppings.
How to Serve Stovetop Chili
Top each bowl with shredded cheddar, a spoonful of sour cream, sliced green onions, and fresh cilantro. Cornbread, tortilla chips, or a pan of soft yeast rolls with cinnamon honey butter make this a full dinner. A simple green salad adds a fresh contrast to the rich chili.
Leftover chili also turns into a second meal. Stir a cup or two into cooked pasta with extra cheese, or use it as the base for chili mac.
How to Store and Reheat Stovetop Chili
Let the chili cool for about 30 minutes, then move it to airtight containers. It keeps in the refrigerator for 3 to 4 days and in the freezer for up to 3 months. Thaw frozen chili overnight in the refrigerator before reheating.
Reheat on the stove over medium-low heat, stirring often, and add a splash of broth or water if it has thickened too much. Heat leftovers throughout to at least 165°F. FDA food safety guidance also says to bring sauces, soups, and gravy to a boil when reheating, so let the chili come to a bubble before serving.
Tips and Variations
- Use leaner or different meat. Ground turkey or chicken works, but add a little extra oil because the meat is leaner.
- Turn up the heat. Add a diced jalapeño with the onion, or stir in a pinch of cayenne with the chili powder.
- Add vegetables. Diced bell pepper, zucchini, or carrots can go in with the onion for extra nutrition and texture.
- Change the beans. Black beans or cannellini beans can replace either can of beans.
- Thicken it. Mash a few spoonfuls of beans against the side of the pot and stir them back in, or simmer uncovered a little longer.
- Let it rest. Chili tastes even better after sitting for 15 minutes off the heat, and better still the next day.
Frequently Asked Questions
How long should stovetop chili simmer?
Simmer for 30 to 40 minutes for a thick, flavorful chili. Many cooks go longer, up to an hour or more, for a deeper flavor. If you simmer longer, keep the heat low and add a splash of broth if the pot gets too dry.
Should I drain the fat from the ground beef?
Spoon off excess fat if there is a lot in the pot after browning, but leave a little behind because it carries flavor. With 80/20 beef, draining about half of the rendered fat works well.
How do I thicken chili that is too thin?
Remove the lid and simmer for 10 to 15 minutes, stirring often. You can also mash some of the beans into the sauce or stir in another tablespoon of tomato paste.
Can I make this chili without beans?
Yes. Leave out both cans of beans and reduce the broth to about 1 1/2 cups, since the beans soak up a good amount of liquid. The chili will be meatier and will need a slightly shorter simmer.
Can I cook this chili in a slow cooker?
Yes. Brown the beef and onion on the stove first, then move everything to a slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the flavors have blended.
Easy Stovetop Chili with Ground Beef and Beans
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 1 lb ground beef 80/20; ground turkey or chicken also works
- 3 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 28 oz fire-roasted crushed tomatoes regular crushed tomatoes also work
- 2 cups beef broth chicken broth also works
- 15 oz red kidney beans drained and rinsed
- 15 oz pinto beans drained and rinsed
- 1 tsp brown sugar
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- shredded cheddar, sour cream, sliced green onions, and chopped cilantro for serving, optional
Instructions
Cooking
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent.
- Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until no pink remains. Spoon off excess fat if the pot looks greasy.
- Stir in the garlic, chili powder, cumin, oregano, and tomato paste. Cook for about 1 minute, stirring constantly, until fragrant.
- Pour in the crushed tomatoes and beef broth. Add the kidney beans, pinto beans, brown sugar, salt, and pepper, and scrape up any browned bits from the bottom of the pot.
- Bring to a boil, then reduce the heat to low. Partly cover and simmer for 30 to 40 minutes, stirring every 10 minutes. If the chili is still thin near the end, remove the lid for the last 10 minutes.
- Taste and adjust the salt and chili powder. Ladle into bowls and add your favorite toppings.
