EASIEST STOVETOP BEEF CHILI

Craving a hearty, comforting bowl of chili, but don’t want to spend all day in the kitchen? I get it! We all lead busy lives, and sometimes that slow-cooked flavor just isn’t in the cards. But guess what? You can absolutely have the Best Ground Beef Stovetop Chili – Ready Fast! This recipe is designed for speed and simplicity without sacrificing a single ounce of flavor. Get ready to impress your family and friends with a chili so good, they’ll think you’ve been simmering it for hours!

Gathering Your Chili Champion Ingredients

Here’s what you’ll need to create this flavor-packed chili. Don’t worry if you need to make substitutions – chili is very forgiving!

For the Beefy Base:

• Ground Beef: 1 pound, preferably 80/20 for flavor.
• Onion: 1 medium, chopped. Yellow or white works best.
• Garlic: 2 cloves, minced. The more, the merrier, in my opinion!
• Olive Oil: 1 tablespoon, for sautéing.

For the Chili’s Heart:

• Diced Tomatoes: 28 ounces, canned, undrained.
• Tomato Paste: 6 ounces.
• Kidney Beans: 15 ounces, canned, drained and rinsed.
• Black Beans: 15 ounces, canned, drained and rinsed.
• Chili Powder: 2-3 tablespoons, depending on your spice preference.
• Cumin: 2 teaspoons.
• Oregano: 1 teaspoon, dried.
• Salt: 1 teaspoon, or to taste.
• Black Pepper: ½ teaspoon, or to taste.
• Beef Broth: 1 cup.
• Optional: 1 jalapeño, seeded and minced, for extra heat.

For Topping Your Masterpiece:

• Shredded Cheddar Cheese: For melty goodness.
• Sour Cream or Greek Yogurt: For a creamy tang.
• Green Onions: Chopped, for a fresh bite.
• Tortilla Chips: For dipping and crunching!

Step-by-Step to Stovetop Chili Bliss

Now for the exciting part! Follow these simple steps and you’ll be enjoying a steaming bowl of chili in no time.

Sautéing the Savory Foundation:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This step is CRUCIAL for a non-greasy chili.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic!

Building the Flavorful Chili Body:

1. Stir in the diced tomatoes (undrained), tomato paste, kidney beans, black beans, chili powder, cumin, oregano, salt, pepper, and optional jalapeño.
2. Pour in the beef broth and stir to combine.
3. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. But even 30 minutes will give you fantastic results!

Serving and Enjoying Your Creation:

1. Taste and adjust the seasonings as needed. Add more salt, pepper, chili powder, or cumin to suit your preference.
2. Ladle the chili into bowls and top with shredded cheddar cheese, sour cream or Greek yogurt, green onions, and tortilla chips.
3. Serve immediately and enjoy the ultimate comfort food experience!

The Secret Sauce: Maximizing Flavor in Minutes

So, how do we get that amazing flavor in such a short time? It’s all about layering flavors and using quality ingredients. Don’t skimp on the chili powder and cumin – they’re the key to that classic chili taste. And using a good quality ground beef makes a huge difference.

Bean There, Done That: Choosing Your Chili Beans

I personally love the combination of kidney and black beans in this recipe, but feel free to experiment! Pinto beans, great northern beans, or even cannellini beans would also work well. If you only have one type of bean on hand, that’s perfectly fine too! Chili is all about making it your own.

Spice It Up (or Down!): Controlling the Heat Level

Not a fan of spicy food? Simply omit the jalapeño or use a mild chili powder. Want to kick it up a notch? Add a pinch of cayenne pepper or a dash of hot sauce. You’re in control of the heat! Some people even love adding a bit of MEXICAN STREET CORN SOUP for extra flavor and a bit of a sweet kick. Trust me, it’s delicious!

Thickening Things Up: Achieving the Perfect Consistency

If your chili is too thin, you can thicken it by mashing a small amount of the beans with a fork and stirring them back into the pot. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry and stir that into the chili. Let it simmer for a few minutes until thickened. On the other hand, if it gets too thick, just add a little more beef broth!

Make It a Meal: Perfect Pairings for Your Chili

This chili is fantastic on its own, but it’s even better when paired with some delicious sides. Cornbread is a classic choice, or you could try serving it with a side salad or some crusty bread for dipping. For a complete meal, consider adding some CHICKEN STEW or some MARRY ME CHICKEN SOUP. Or, you can’t go wrong with a grilled cheese sandwich!

Storage Solutions: Keeping Your Chili Fresh

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Simply transfer the cooled chili to a freezer-safe container and freeze for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave. It is just as good, if not better, the next day!

Chili Variations: Exploring Different Flavors

Once you’ve mastered this basic ground beef stovetop chili, the possibilities are endless! Try adding different vegetables like bell peppers, corn, or zucchini. You could also swap out the ground beef for ground turkey, ground chicken, or even chorizo. For a vegetarian option, use a plant-based ground meat substitute. And speaking of variations, you might want to check out CREAMY CHICKEN CHILI for a completely different take on the classic. Or, if you’re in the mood for something truly unique, how about LASAGNA SOUP PERFECTION? Get creative and have fun with it!

Embrace the Stovetop Simplicity: Why This Recipe Rocks

I’m telling you, this recipe is a weeknight game-changer. It’s quick, easy, and packed with flavor. Plus, it’s a great way to use up any leftover ingredients you have in your fridge. And unlike some dishes, you don’t have to watch this chili like a hawk. Just give it a stir every now and then. If you like a more comforting texture, why not check out CREAMY POTATO SOUP to see if you can get the similar feel to your chili?

Conclusion: Your Chili Adventure Awaits

So there you have it – the easiest, most delicious ground beef stovetop chili you’ll ever make! I hope you enjoy this recipe as much as I do. Don’t be afraid to experiment and make it your own. Happy cooking, and happy eating!

Lady Maria

Easiest Stovetop Beef Chili

This recipe delivers a hearty and flavorful beef chili in under an hour, perfect for busy weeknights. It’s packed with ground beef, beans, and spices, offering a comforting and customizable meal that’s sure to satisfy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef 80/20
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 28 ounces diced tomatoes, canned, undrained
• 6 ounces tomato paste
• 15 ounces kidney beans, canned, drained and rinsed
• 15 ounces black beans, canned, drained and rinsed
• 2-3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 1 cup beef broth
• 1 jalapeño, seeded and minced optional
• Shredded cheddar cheese, for topping
• Sour cream or Greek yogurt, for topping
• Green onions, chopped, for topping
• Tortilla chips, for serving

Equipment

• large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cups
• wooden spoon or spatula
• Can opener
• Colander or strainer

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic!
5. Stir in the diced tomatoes (undrained), tomato paste, kidney beans, black beans, chili powder, cumin, oregano, salt, pepper, and optional jalapeño.
6. Pour in the beef broth and stir to combine.
7. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
8. Taste and adjust the seasonings as needed. Add more salt, pepper, chili powder, or cumin to suit your preference.
9. Ladle the chili into bowls and top with shredded cheddar cheese, sour cream or Greek yogurt, green onions, and tortilla chips.
10. Serve immediately and enjoy.

Notes

For a thicker chili, mash a portion of the beans before adding them. To control the heat, adjust the amount of chili powder or omit the jalapeño. Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat on the stovetop or in the microwave. Consider adding a bay leaf during simmering for extra flavor, remembering to remove it before serving. Experiment with different beans such as pinto or great northern beans.