Easy Stovetop Chili with Ground Beef and Beans
A thick, hearty stovetop chili with ground beef, kidney and pinto beans, and fire-roasted tomatoes, simmered in one pot in about an hour.
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.
Notes
Nutrition values are an estimate per serving, calculated without toppings. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months. Reheat until steaming hot, to at least 165°F.