The Ultimate Ground Beef Stovetop Chili Recipe

There’s something about a warm bowl of chili that instantly feels like home. I remember making this stovetop chili on a rainy afternoon, the aroma filling the kitchen and drawing everyone to the table. It’s hearty, comforting, and surprisingly simple to make, perfect for weeknight dinners or casual family gatherings. This Ground Beef Stovetop Chili brings together savory beef, tender beans, and a rich tomato base, seasoned just right for flavor that warms from the inside out.

Why You’ll Love This Ground Beef Stovetop Chili

This chili is:

• Quick & Easy: Ready in under 45 minutes with simple ingredients.
• Family-Friendly: Mild enough for kids but easy to spice up for adults.
• Hearty & Filling: Packed with protein from beef and fiber from beans.
• Flexible: Swap ingredients or add extras like garlic, hot peppers, or more beans.
• Perfect for Leftovers: Tastes even better the next day and freezes well.

Ingredients for Ground Beef Stovetop Chili

Main Ingredients

• 1–2 lbs extra lean ground beef (or turkey/chicken/lentils for a healthy swap)
• 1 diced onion (white or yellow)
• 1 diced bell pepper (yellow, green, red, or orange)
• 1 can kidney beans, drained and rinsed (or pinto/black beans)
• 1 can tomato sauce
• 1 can diced tomatoes, undrained
• 1 cup beef broth or water
• 2–3 tsp chili powder
• 1 tsp salt
• ½ tsp black pepper
• 1–2 tbsp olive oil

Optional Toppings

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Corn or tortilla chips
• Sliced jalapeños, avocado, hot sauce, fresh diced tomatoes

Ingredient Notes

• Ground beef substitute: Lean ground turkey, chicken, lentils, tofu, or tempeh for healthier or vegetarian options.
• Beans: Kidney beans work best, but pinto or black beans are great alternatives.
• Broth: Beef broth adds richness; use vegetable broth for a lighter, vegetarian-friendly version.
• Spices: Adjust chili powder to your heat preference. Garlic powder, cayenne, or smoked paprika add depth.

Step-by-Step Instructions

Step 1 – Cook Onions

Heat olive oil in a Dutch oven or large pot over medium heat. Add diced onions and sauté until soft and translucent, about 5 minutes.

Step 2 – Brown the Beef

Add ground beef to the onions. Cook until no longer pink, breaking up chunks with a spoon. Drain excess grease if not using lean beef.

Step 3 – Season the Meat

Sprinkle in 1 tsp salt, ½ tsp black pepper, and 2 tsp chili powder. Stir and cook for 1–2 minutes to allow spices to bloom.

Step 4 – Add Remaining Ingredients

Pour in diced tomatoes (with juice), tomato sauce, kidney beans, and beef broth. Stir until combined.

Step 5 – Simmer the Chili

Bring chili to a gentle boil, then reduce heat to low. Cover and simmer for 20–30 minutes, stirring occasionally. For thicker chili, simmer uncovered for the last 5–10 minutes.

Step 6 – Taste and Adjust

Check seasoning and add extra chili powder, garlic, or salt if needed. Serve hot with your favorite toppings.

Pro Tips for Success

1. Use extra lean beef to reduce grease or drain mid-cook for a lighter chili.
2. Stir occasionally to prevent sticking and ensure even cooking.
3. Let the chili rest 5–10 minutes before serving; flavors intensify as it cools slightly.
4. Experiment with spices: smoked paprika, cayenne, or chipotle powder add a smoky kick.
5. For thicker chili, simmer uncovered or add an extra can of beans.
6. Leftovers taste even better the next day as flavors meld.

Flavor Variations

• Spicy Kick: Add 1–2 minced jalapeños or a dash of cayenne pepper.
• Smoky Chili: Include ½ tsp smoked paprika or a chipotle pepper in adobo sauce.
• Vegetarian Chili: Replace beef with lentils or extra beans and use vegetable broth.
• Cheesy Chili: Stir in shredded cheddar near the end for a creamy texture.
• Extra Veggie Chili: Add diced carrots, zucchini, or corn for extra nutrition.

Serving Suggestions

• Top with shredded cheddar, sour cream, and fresh cilantro.
• Serve alongside corn bread, crusty bread, or tortilla chips.
• Add avocado slices, diced tomatoes, or jalapeños for freshness and spice.

Storage and Freezing Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container or Ziploc bag for up to 3 months.
• Reheating: Reheat on the stove over medium heat, stirring occasionally.

Nutrition Facts (Per Serving, Approx.)

FAQ About Ground Beef Stovetop Chili

Can I make this chili ahead of time?

Yes! Chili flavors improve after sitting for a few hours or overnight. Prepare it in advance, refrigerate, and reheat gently before serving.

What if I don’t have kidney beans?

You can substitute pinto or black beans. Lentils work too for a protein-packed alternative.

Can I make this vegetarian?

Absolutely! Replace ground beef with lentils, tofu, tempeh, or extra beans, and use vegetable broth instead of beef broth.

How can I thicken my chili?

Simmer uncovered for the last 10 minutes to reduce liquid, or mash some beans with a spoon for added thickness.

Can I freeze chili?

Yes, chili freezes beautifully. Store in freezer-safe containers or Ziploc bags for up to 3 months. Thaw in the fridge overnight before reheating.

Final Thoughts

This Ground Beef Stovetop Chili is the ultimate comfort food: easy, flexible, and perfect for family dinners. With simple ingredients, a few handy tips, and your favorite toppings, you can create a flavorful chili everyone will love. It’s the kind of recipe that warms hearts, fills bellies, and becomes a household favorite in no time.

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