Ground Beef Stovetop Chili is a hearty, comforting dish that’s packed with rich flavors and a touch of spice. It combines tender ground beef with beans, tomatoes, and a blend of chili seasonings, all simmered together on the stovetop for an easy and satisfying meal. The aroma fills the kitchen with a warm, inviting scent that promises a delicious dinner.
I love making this chili when I want something quick but still full of flavor. It’s one of those meals where you feel like you’ve put in a lot of effort, but really, it just comes together in one pot. I usually add a little extra garlic and a dash of smoky paprika to give it a bit more personality. Plus, it’s super forgiving—you can tweak the spices and ingredients to suit your taste every time.
My favorite way to enjoy this stovetop chili is with a side of warm cornbread and a handful of shredded cheese on top. It’s perfect for cozy nights when you want something simple, filling, and delicious. Every time I make it, it feels like a little celebration of flavors that makes everyone at the table smile.
Key Ingredients & Substitutions
Ground beef: I find 80/20 beef great for chili because it’s juicy and has enough fat for flavor. For a leaner option, go for 90/10, but it might be a bit drier. You can also swap ground turkey or chicken if you want a lighter dish.
Kidney beans: These add texture and protein. If you don’t have kidney beans, black beans or pinto beans work well too. Just rinse canned beans to reduce sodium and improve flavor.
Tomatoes & tomato sauce: Canned diced tomatoes and tomato sauce give body and acidity. If you prefer thicker chili, use more tomato sauce and less broth. Fresh tomatoes can be used but require longer cooking.
Chili powder & spices: Chili powder is the heart of flavor. If you like smoky notes, smoked paprika is a nice addition. Adjust cayenne to fit your heat preference; skip or reduce it if you want mild chili.
How Do You Build Deep Flavor in Stovetop Chili?
Layering flavors is key to tasty chili. Here’s how I do it:
- Sauté onion and garlic first: This softens them and releases sweet and pungent flavors.
- Brown the ground beef: Cooking it well adds richness and a meaty base.
- Toast spices: Stirring spices in the hot pan for a minute makes them more fragrant and vibrant.
- Simmer gently: Let chili simmer covered to meld flavors. Stir occasionally to avoid sticking.
These simple steps make a big difference, turning basic ingredients into a comforting bowl of chili.
Equipment You’ll Need
- Large pot or deep skillet – I prefer using a wide pot because it heats evenly and makes it easier to stir everything.
- Wooden spoon or spatula – helps you break up the beef and mix the ingredients smoothly.
- Can opener – needed for the canned tomatoes, beans, and sauce so you can open everything easily.
- Measuring spoons and cups – essential for getting the right amount of spices and liquids.
- Stove – to cook everything on a steady, gentle simmer; a good old stovetop is perfect.
Flavor Variations & Add-Ins
- Spicy kick: Add chopped jalapeños or a dash of hot sauce to turn up the heat.
- Different beans: Try black beans, pinto beans, or chickpeas for variety.
- Cheese & toppings: Top with shredded cheese, sour cream, chopped green onions, or sliced avocado.
- Meat swaps: Use ground turkey, chicken, or even sausage for different flavors.
Ground Beef Stovetop Chili
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- 1 tbsp olive oil
- Garnish: shredded cheddar cheese, sour cream, chopped fresh cilantro
Time Needed:
This chili takes about 10 minutes to prepare and 25-30 minutes to simmer on the stove. So, you’ll need roughly 35-40 minutes from start to finish. It’s a quick and cozy meal that’s worth the wait!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for about 3 to 4 minutes until the onion softens. Then, add the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the Ground Beef:
Add the ground beef to the pot. Use a spoon or spatula to break it apart and cook until it’s no longer pink and nicely browned. Drain any excess fat from the pot to keep the chili from becoming greasy.
3. Add Spices and Simmer:
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir everything together and cook for about 1 minute to allow the spices to toast and become aromatic. Then, add the diced tomatoes (including their juice), tomato sauce, kidney beans, and beef broth. Stir well.
Turn the heat to low, cover the pot, and let the chili simmer gently for 20 to 30 minutes. Give it a stir every now and then to prevent sticking and help the flavors blend.
4. Taste and Serve:
After simmering, taste the chili and adjust the salt, pepper, or chili powder if you want more heat or seasoning. Serve the chili hot, topped with shredded cheddar cheese, a spoonful of sour cream, and fresh cilantro for a tasty finish.
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just make sure to fully thaw the ground beef in the fridge overnight before cooking. Cooking it from frozen may lead to uneven browning and longer cooking times.
Can I Make This Chili Ahead of Time?
Absolutely! Chili actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftover chili in a sealed container in the refrigerator for up to 3 days or freeze it for up to 2 months. To reheat frozen chili, thaw it overnight in the fridge and then warm it on the stove.
Can I Substitute Other Beans or Meat?
Definitely! Black beans, pinto beans, or chickpeas work well instead of kidney beans. For meat, ground turkey, chicken, or sausage make tasty alternatives that you can use with the same method.
