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–+ servings

Stovetop Chili

This stovetop chili is a quick and flavorful one-pot meal perfect for busy weeknights. It combines ground beef, beans, and spices for a satisfying dish that can easily be adjusted for heat and bulk.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Meat and Base Ingredients
  • 1 lb ground beef (80/20) Leaner beef can be used if drained of excess fat.
  • 1 large onion, diced
  • 2 cloves garlic, minced
Canned Ingredients
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (6 oz) tomato paste
Spices and Seasonings
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika Regular paprika and a drop of liquid smoke can be used as a substitute.
  • 1/2 teaspoon cayenne pepper (optional) Add less for less heat, especially for kids.
  • Salt and pepper to taste
Liquid Ingredients
  • 2 cups beef broth (or low-sodium chicken or vegetable stock)
  • Olive oil for sautéing

Method
 

Preparation
  1. Warm 1–2 tablespoons olive oil in a large pot over medium-high heat. Add the diced onion and cook 3–4 minutes until soft and translucent.
  2. Add the minced garlic and sauté 1–2 minutes until fragrant. Stir often so it doesn’t brown.
  3. Add the ground beef. Break it up and cook 5–7 minutes until nicely browned. Drain excess fat if the pot looks greasy.
  4. Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper. Stir and cook 1–2 minutes to toast the spices and boost aroma.
  5. Stir in the tomato paste and cook 2–3 minutes until caramelized.
Cooking
  1. Pour in the diced tomatoes and beef broth. Season with salt and pepper. Bring to a gentle simmer.
  2. Reduce the heat and let the chili simmer, uncovered, for 20–25 minutes.
  3. Add the kidney beans and black beans. Simmer an extra 10–15 minutes to heat the beans through.
  4. Taste and adjust seasoning with salt, pepper, or more chili powder if needed.
Serving
  1. Serve hot with toppings like chopped cilantro, shredded cheese, sour cream, or sliced jalapeños.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 6gSodium: 700mgFiber: 10gSugar: 5g

Notes

This chili is versatile; serve with various toppings or over baked potatoes. It’s also freezer-friendly.

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