Ground Beef Stovetop Chili

This hearty ground beef stovetop chili recipe brings rich flavor, tender beans, and perfectly seasoned beef together for ultimate comfort in just over an hour. Ground beef chili is a family favorite for weeknight dinners or meal prep, delivering restaurant worthy satisfaction in just 65 minutes start to finish. You'll love how easy it is to create bold, crowd pleasing chili using basic pantry staples and just one pot.

I first developed this ground beef stovetop chili on a freezing night when we craved hearty comfort but had no time for slow cooking. The thick texture and deep, savory notes instantly made it our most requested winter dish, and I’ve since made it dozens of ways to suit family spice preferences. Whether served mild for the kids or spiced up for adults, this chili earns rave reviews every time.

Gather Your Ingredients

• Ground beef for chili: This is the meaty backbone, and using 85/15 beef keeps chili juicy but not greasy. You can substitute ground turkey or bison for a different protein profile.
• Large onion, diced: Onion builds a sweet, aromatic base that carries chili flavor. Yellow onions work best, but white or red are good alternatives if that’s what you have.
• Fresh garlic, minced: Minced garlic infuses aromatic depth. Always choose fresh for best results, but jarred garlic can substitute in a pinch.
• Diced tomatoes (15 oz can): Tomatoes bring acidity to balance the beef richness. Fire roasted varieties add extra depth for a smokier chili if desired.
• Red kidney beans (15 oz can), drained & rinsed: These beans keep their shape and absorb spices beautifully. Cannellini beans can stand in if preferred.
• Black beans (15 oz can), drained & rinsed: Black beans add earthy notes and creamy texture contrast. Pinto beans work if black beans are unavailable.
• Tomato paste (6 oz can): Intensifies tomato flavor while thickening the chili naturally. If needed, double concentrated tomato puree can be used instead.
• Chili powder (2 tablespoons): The primary seasoning. Use a fresh spice blend for robust flavor, and try different regional blends for variety.
• Cumin (1 teaspoon): Smokiness and warmth essential for classic chili character. Ground coriander can be blended in for an herbal twist.
• Smoked paprika (1/2 teaspoon): Adds gentle smokiness; regular paprika can substitute but will taste milder.
• Cayenne pepper (1/2 teaspoon): For heat; adjust up or down to suit your preference. Omit if a mild chili is required.
• Salt and pepper: Start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust after simmering. Sea salt or kosher options give more control.
• Beef broth (2 cups): Creates a flavorful simmering base and keeps chili moist. Low sodium broth lets you better control seasoning.
• Olive oil (2 tablespoons): For sautéing and adding flavor dimension. Vegetable oil can be swapped but adds less aroma.

How to Make Ground Beef Stovetop Chili

Sauté Aromatics for Chili Base:

Heat 2 tablespoons olive oil in a large, heavy bottomed pot over medium heat until shimmering. Add the diced onion and cook for about 4 minutes, stirring every minute until translucent with golden edges. This unlocks sweetness and starts your chili foundation.

Add Garlic and Boost Fragrance:

Add 2 cloves of minced garlic to the onion, stirring for 1 minute until fragrant and lightly golden. Timing is key—burnt garlic becomes bitter, so watch for just a slight color shift before moving on.

Brown the Ground Beef:

Increase heat to medium high, then add 1 pound ground beef. Break it apart with a spoon, stir constantly, and cook for 6 minutes until no pink remains. If excess fat appears, carefully drain, leaving about 1 tablespoon for flavor and moisture retention.

Toast the Spices:

Reduce heat to medium and add 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper directly to the meat. Toast while stirring for 30 seconds to awaken their essential oils for full chili flavor.

Incorporate Tomato Paste:

Add 6 ounces tomato paste, stirring constantly for 2 minutes until it deepens in color and coats the meat mixture. This caramelization step creates rich, concentrated tomato umami to anchor the dish.

Build Sauce and Simmer:

Pour in 1 can diced tomatoes with juice and 2 cups beef broth, scraping any brown bits from the pot bottom. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle boil, reduce heat, and simmer with the lid slightly ajar for 25 minutes, stirring occasionally.

Add Beans and Finish Reducing:

Add 1 can drained kidney beans and 1 can drained black beans, stirring gently so they stay whole. Simmer uncovered for 15 additional minutes, reducing until thick and beans are warmed through. Ideal chili will coat a spoon and hold its shape.

Final Seasoning and Rest:

Remove from heat and taste. Adjust salt, pepper, or cayenne to balance flavors as needed. Let chili rest 5 minutes before serving so flavors continue to meld and thicken naturally.

The first time I made this chili, I accidentally doubled the cayenne pepper, which made it far spicier than planned, but my husband ended up loving the bold heat. Now I always prepare one spicy batch alongside a milder version so everyone in the family is happy, and this tradition has turned even my kids into chili fans over time.

Smart Swaps and Variations

This recipe is easy to adapt and encourages customization for dietary preference or seasonal ingredients. Try lean ground turkey or chicken for a lighter chili, just add a tablespoon more olive oil so it stays juicy. For a vegetarian version, replace ground beef with an extra can of beans or finely chopped sautéed mushrooms, and use vegetable broth to keep it meat free. To dial up the heat, add a diced jalapeño or stir in your favorite hot sauce at the end. Experiment with a spoonful of cocoa powder for a mole inspired depth, or add corn and zucchini for a summery veggie boost.

How to Store and Reheat Ground Beef Stovetop Chili

For meal prep or leftovers, cool chili completely before storing in airtight containers. It keeps well in the refrigerator for up to 4 days and reheats beautifully. To freeze, fill freezer safe containers with cooled chili, leaving 1/2 inch of headspace for expansion. Label and freeze for up to 3 months. Thaw overnight in the refrigerator for best texture. When reheating, add 2 to 3 tablespoons beef broth or water per portion to refresh consistency and warm on the stovetop over medium low heat until steaming hot, at least 165°F.

What to Serve with Ground Beef Stovetop Chili

Ground beef chili pairs perfectly with classic toppings such as shredded cheddar, sour cream, green onions, fresh cilantro, and sliced avocado. Set up a chili bar with tortilla chips or warm cornbread for scooping and extra texture. A bright side salad with a tangy vinaigrette helps balance hearty flavors, or serve with lime wedges to brighten each bowl just before eating. These additions turn your chili into a complete, crowd pleasing meal for any occasion.

Nutritional Benefits

This classic chili provides balanced nutrition and robust flavor in every bowl. Each serving contains around 500 calories, including about 25 grams of protein and 10 grams of fiber to support fullness and strength. Beans supply resistant starch and complex carbohydrates for sustained energy, while tomatoes provide antioxidants like lycopene. The recipe is naturally gluten free and can be made dairy free by omitting traditional cheese or sour cream toppings.

Recipe Success Tips

If your chili is too thin, let it simmer uncovered for 5 to 10 extra minutes to reduce liquid, or stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water. For a thicker consistency, add more beans or tomato paste. Prevent mushy beans by simmering gently and adding beans late in the process. Balance acidity with a pinch of sugar if needed, or brighten flavors with a splash of red wine vinegar before serving. Always let your chili rest before serving for best integration of flavors.

This classic ground beef stovetop chili is my answer for comforting meals in every season. With its bold flavor, easy prep, and family friendly adaptability, there’s always a reason to make another batch—enjoy making it yours!

Common Questions About This Recipe

→ Can I use a different type of ground meat?

Yes, ground turkey or chicken can substitute for beef, though flavor and texture may differ slightly.

→ How can I make the chili less spicy?

Reduce or omit the cayenne pepper and chili powder to mellow the heat while keeping the savory depth.

→ What toppings go well with stovetop chili?

Try shredded cheese, sour cream, sliced jalapeños, fresh cilantro, or diced avocado for added flavor and texture.

→ Can I prepare this dish ahead of time?

Absolutely! The flavors deepen after a night in the fridge. Reheat gently on the stove or in a microwave.

→ How do I adjust consistency if it's too thick?

Add a splash of beef broth or water to thin the chili to your desired consistency while simmering.

→ Is this chili freezer-friendly?

Yes, cool completely, portion, and freeze in airtight containers for up to three months. Thaw overnight in the fridge.