Stovetop Ground Beef Chili is a hearty and satisfying meal made with ground beef, beans, tomatoes, and a blend of chili spices that gives it just the right amount of warmth and flavor. It’s the kind of chili that’s simple to make on the stove, perfect for busy weeknights when you want something delicious without a lot of fuss.
I love how easy this recipe comes together, especially when I’m craving something cozy and filling. There’s something really comforting about stirring a pot of chili on the stove and filling the kitchen with those savory smells. I usually make a big batch so we have leftovers for lunch the next day – chili always tastes even better after the flavors have had time to meld.
My favorite way to serve this chili is with some shredded cheese, a dollop of sour cream, and a few crunchy tortilla chips on the side. It’s great for sharing with family or friends, and it feels like the perfect, warm hug on a chilly evening. Plus, it’s super flexible – I sometimes add extra beans or a splash of hot sauce depending on what I’m in the mood for.
Key Ingredients & Substitutions
Ground Beef: This gives the chili its meaty flavor and texture. If you want leaner chili, choose ground turkey or chicken. For a vegetarian option, swap beef with plant-based crumbles or extra beans.
Kidney Beans: Kidney beans add heartiness and creaminess. You can substitute with black beans, pinto beans, or cannellini beans depending on your preference or what you have on hand.
Tomatoes & Tomato Sauce: They create the chili’s base with a nice balance of acidity and sweetness. If fresh tomatoes are available, you can chop and use them instead of canned. Tomato paste can be added if you like a thicker chili.
Chili Powder & Spices: These bring warmth and depth. If you don’t have smoked paprika, regular paprika works fine. Adjust cayenne pepper for heat—skip it if you prefer mild chili.
How Do I Get Perfect Flavor When Simmering Chili?
Simmering lets the flavors blend beautifully, but it needs gentle heat and attention to avoid burning or sticking.
- After adding all ingredients, bring chili to a gentle boil.
- Lower heat to a simmer, keeping it at a low bubble.
- Partially cover the pot to prevent too much liquid from evaporating while allowing steam to escape.
- Stir every 5-10 minutes to stop sticking and mix flavors.
- If chili thickens too much, add a splash of broth or water to loosen it.
Taking your time here makes a big difference: the ground beef softens, spices deepen, and the beans soak up the flavors for a tasty bowl of chili.
Equipment You’ll Need
- Large pot or deep skillet – I prefer this because it provides plenty of space for simmering and stirring.
- Wooden spoon or spatula – easy for breaking up the beef and stirring ingredients without scratching your pan.
- Measuring spoons and cups – to measure spices, broth, and cans accurately.
- Knife and cutting board – handy for chopping the onion and garlic.
- Can opener – for the canned tomatoes and beans.
- Optional toppings bowls – for shredded cheese, sour cream, and green onions for serving.
Flavor Variations & Add-Ins
- Kick it up with diced jalapeños or hot sauce for more heat.
- Use ground turkey or chicken instead of beef for leaner chili.
- Add chopped bell peppers, corn, or zucchini for extra veggies and texture.
- Mix in a teaspoon of cocoa powder or a dash of cinnamon to deepen the flavor.
Stovetop Ground Beef Chili
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 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
- 1/2 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1 tbsp olive oil
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
How Much Time Will You Need?
This chili takes about 10 minutes to prepare and brown the beef and aromatics, followed by a gentle 20-30 minutes of simmering. So overall, plan for about 35-40 minutes from start to finish. It’s a perfect recipe for a satisfying weeknight dinner!
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Start by heating the olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and garlic, cooking them until soft and fragrant, which usually takes about 3-4 minutes. This builds the flavor base for your chili.
2. Brown the Ground Beef:
Add the ground beef to the pot. Stir and break it up with your spoon until it’s fully browned and no longer pink inside, about 6-8 minutes. If there’s extra fat, you can drain it off before moving on.
3. Toast the Spices:
Mix in chili powder, cumin, smoked paprika, oregano, cayenne (if you like heat), plus salt and pepper. Let the spices cook for about 1 minute to bring out their aroma and flavor.
4. Add Tomatoes, Beans, and Broth:
Pour in the diced tomatoes with their juices, tomato sauce, kidney beans, and beef broth or water. Stir everything together well to combine all the ingredients.
5. Simmer the Chili:
Bring the mixture to a gentle simmer. Lower the heat to low, partially cover the pot, and let your chili cook for 20-30 minutes. Stir it every now and then to keep it from sticking to the bottom and to help the flavors blend.
6. Final Taste and Serving:
Give your chili a taste and adjust the seasoning as needed. When you’re ready to serve, dish it up hot and top with shredded cheddar cheese, a little sour cream, and some chopped green onions for a fresh finish.
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and ensures safe cooking.
Can I Make This Chili Ahead of Time?
Absolutely! Chili often tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then gently reheat on the stove or in the microwave.
How Should I Store Leftover Chili?
Cool the chili to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months.
What Can I Serve with Stovetop Ground Beef Chili?
This chili pairs great with warm cornbread, tortilla chips, rice, or even over baked potatoes. Adding toppings like shredded cheese, sour cream, or chopped green onions adds delicious finishing touches.