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Easy ground beef stovetop chili simmering in a pot, showcasing a hearty and delicious homemade meal.
Lady Maria

Stove Top Beef Chili

This hearty stove top beef chili recipe delivers a complex, savory flavor profile achieved through proper browning of the beef and blooming of the spices. Simmering the chili for an extended period allows the flavors to meld together, creating a rich and satisfying dish perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 bell peppers 1 red, 1 green
  • 2 cloves garlic, minced
  • 1.5 pounds ground beef 80/20 blend recommended
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 cup beef broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar
  • Salt to taste
  • Black pepper to taste
  • Optional toppings: shredded cheddar cheese
  • Optional toppings: sour cream
  • Optional toppings: chopped green onions
  • Optional toppings: avocado
  • Optional toppings: tortilla chips

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • wooden spoon or spatula
  • measuring cups and spoons
  • Can opener
  • Cutting board
  • Chef’s knife
  • Colander
  • Ladle

Method
 

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add the diced onion and bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the ground beef to the pot and break it up with a wooden spoon or spatula. Cook until browned, ensuring to crumble the beef into small pieces. Drain off any excess grease.
  4. Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, to bloom the spices.
  5. Pour in the crushed tomatoes, tomato sauce, kidney beans, black beans, and beef broth. Stir well to combine.
  6. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 3 hours, stirring occasionally.
  7. Stir in the apple cider vinegar and brown sugar.
  8. Season with salt and black pepper to taste.
  9. Serve hot, topped with your favorite chili toppings such as shredded cheddar cheese, sour cream, chopped green onions, and avocado. Serve with tortilla chips for dipping.

Notes

For a deeper flavor, brown the ground beef in batches to avoid overcrowding the pot. Blooming the spices in hot oil is crucial for releasing their full aroma and flavor. Simmering the chili for a longer duration allows the flavors to meld together, resulting in a richer and more complex taste. Chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Consider adding a tablespoon of unsweetened cocoa powder for a richer, deeper flavor.