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A delicious bowl of best ground beef stovetop chili, ready fast and perfect for a quick and satisfying meal, is featured in this image.
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.