introduction
Stovetop Chili is a warm and simple pot of chili you can make on the stove. It has beef, beans, tomatoes, and familiar spices. This chili cooks in one pot and fits weeknight dinners and game day. If you like hearty comfort meals, try the Crock-Pot Cheddar Chili Mac for another easy dish.
why make this recipe
This recipe is fast, uses common pantry items, and feeds a crowd. It has rich flavor from toasted spices and tomato paste. You can change the heat and toppings to suit the family.
how to make Stovetop Chili
Start by browning the meat and softening the onion. Add garlic and spices, then toast them briefly. Pour in broth, scrape up the browned bits, add tomatoes and beans, then simmer low for best flavor. Follow the full directions below.
Ingredients :
- 1 lb ground beef (80/20 or leaner)
- 1 ¾ cups beef broth (or low-sodium broth)
- 1 tablespoon olive oil
- 28 oz can fire roasted crushed tomatoes (or plain crushed tomatoes)
- 15 oz can red kidney beans, drained and rinsed
- 15 oz can pinto beans, drained and rinsed
- 1 medium yellow onion, chopped
- 3 tablespoons tomato paste
- 1 1/2 teaspoons garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder (optional)
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Toppings: shredded cheddar cheese, sour cream, green onions, cilantro
Directions :
- Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped onion and sauté for about 2 minutes, until it starts to soften.
- Add the ground beef and break it up with a spoon. Cook until browned, about 5 minutes.
- Drain excess fat and return the pot to heat. Add minced garlic and stir for 30 seconds until fragrant.
- Stir in chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste. Mix well and toast for 30 to 60 seconds.
- Pour in beef broth, scraping the bottom to loosen browned bits.
- Add crushed tomatoes and drained beans. Stir to combine.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for 1 to 2 hours, stirring occasionally. Adjust seasoning to taste.
- Ladle into bowls and serve with shredded cheddar and preferred toppings.
how to serve Stovetop Chili
Serve hot in bowls. Add shredded cheddar, a spoon of sour cream, chopped green onions, and cilantro on top. Serve with cornbread, rice, or tortilla chips. For a lighter white chili option, you can also try the Crockpot White Chicken Chili as a different meal idea.
how to store Stovetop Chili
- To refrigerate: cool to room temperature, then store in an airtight container for 3 to 4 days.
- To freeze: put in freezer-safe containers or bags for up to 3 months. Leave a little space for expansion.
- To reheat: thaw in fridge overnight if frozen, then warm on the stove over low heat, stirring until hot. You can also microwave single servings.
tips to make Stovetop Chili
- Brown the beef well to build flavor.
- Toast the spices briefly with the tomato paste to deepen the taste.
- Simmer low and slow for the best texture and flavor.
- Taste and adjust salt and sugar near the end.
- If chili is too thin, simmer uncovered to reduce, or stir in a little masa harina or cornmeal to thicken.
variation (if any)
- Use ground turkey or chicken for a leaner chili.
- Skip meat and add extra beans and vegetables for a vegetarian version.
- Add diced green chiles or hot sauce for more heat.
- Swap kidney or pinto beans for black beans or chickpeas if you prefer.
FAQs
Q: Can I make this chili ahead of time?
A: Yes. Chili often tastes better the next day. Store in the fridge and reheat before serving.
Q: Can I use ground turkey instead of beef?
A: Yes. Use the same steps and cook until the turkey is browned.
Q: How do I thicken the chili fast?
A: Simmer uncovered to reduce liquid, or stir in a small amount of masa harina or cornmeal until you reach the thickness you want.
Q: Is it okay to skip the brown sugar?
A: Yes. The sugar balances acidity, but skip it if you want less sweetness.
Q: Can I add fresh peppers or vegetables?
A: Yes. Add them when you add the onions so they soften with the beef.
Stovetop Chili
Ingredients
Method
- Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped onion and sauté for about 2 minutes, until it starts to soften.
- Add the ground beef and break it up with a spoon. Cook until browned, about 5 minutes.
- Drain excess fat and return the pot to heat. Add minced garlic and stir for 30 seconds until fragrant.
- Stir in chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste. Mix well and toast for 30 to 60 seconds.
- Pour in beef broth, scraping the bottom to loosen browned bits.
- Add crushed tomatoes and drained beans. Stir to combine.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for 1 to 2 hours, stirring occasionally. Adjust seasoning to taste.
- Ladle into bowls and serve with shredded cheddar and preferred toppings.
