This rich and flavorful stovetop chili is hearty, satisfying, and perfect for a cozy dinner. It features seasoned ground beef, beans, and fire-roasted tomatoes, creating a classic, comforting meal with deep, smoky flavors. Whether you’re preparing it for a weeknight dinner or a game-day gathering, this one-pot chili recipe is easy to make and packed with bold flavors.
Why You’ll Love This Stovetop Chili
- Bold and smoky flavors from fire-roasted tomatoes and spices
- Thick and hearty texture with tender beans and beef
- One-pot recipe that’s easy to prepare and clean up
- Versatile and customizable with spice level adjustments and toppings
- Perfect for meal prep, as it tastes even better the next day
Preparation Phase & Tools to Use
Essential Tools and Equipment
To make the best stovetop chili, you will need:
- Large Dutch oven or heavy-bottomed pot – Ensures even cooking and prevents burning
- Wooden spoon or spatula – Helps break up the ground beef and stir ingredients evenly
- Chef’s knife and cutting board – Essential for chopping onions and other add-ins
- Measuring cups and spoons – Ensures accurate seasoning and liquid ratios
- Can opener – Needed for opening canned tomatoes and beans
Preparation Tips
- Chop ingredients ahead of time – Prepping onions and measuring out spices makes cooking smoother
- Drain and rinse the beans – Removes excess sodium and helps prevent overly salty chili
- Use fire-roasted tomatoes – Adds a deep, smoky flavor that enhances the overall taste
- Allow simmering time – The longer the chili cooks, the more the flavors develop
Ingredients
Chili Base:
- 1 lb ground beef
- 1 ¾ cups beef broth
- 1 tablespoon olive oil
- 1 (28 oz) can fire-roasted crushed tomatoes
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 medium yellow onion, chopped
Seasonings & Enhancements:
- 3 tablespoons tomato paste
- 1 ½ teaspoons garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder (optional, for spicier chili)
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Green onions
- Cilantro
Step-by-Step Instructions
1. Sauté the Aromatics
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the chopped onion and sauté for about 2 minutes, until softened.
2. Brown the Beef
- Add the ground beef and cook, breaking it up with a spoon, for about 5 minutes, until browned.
- Drain any excess fat to prevent the chili from being too greasy.
3. Add the Seasonings
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Add chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste.
- Mix well to evenly coat the beef with the spices.
4. Deglaze & Add Liquids
- Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits.
- Stir in the fire-roasted crushed tomatoes and both types of beans.
5. Simmer the Chili
- Bring the mixture to a boil, then reduce the heat to low.
- Let it simmer gently for 1–2 hours, stirring occasionally to prevent sticking.
- Tip: Keep the pot covered for the first hour, then uncover it during the last 30 minutes to allow the chili to thicken.
6. Serve & Enjoy
- Ladle the hot chili into bowls.
- Top with cheddar cheese, sour cream, green onions, or cilantro, as desired.
Serving Suggestions
Pair your chili with any of these delicious sides:
- Cornbread – A slightly sweet and moist bread that pairs perfectly with the smoky flavors of the chili.
- Garlic Bread – Buttery and crispy, ideal for scooping up every bite.
- Tortilla Chips – Adds a crunchy texture and works well for dipping.
- Rice – White or brown rice helps stretch the meal further and absorbs the rich flavors.
- Baked Potatoes – Serve chili over a fluffy baked potato for a hearty variation.
- Coleslaw – A refreshing contrast to the warm, spiced chili.
- Grilled Cheese Sandwich – The crispy, cheesy goodness pairs well with the thick, hearty chili.
- Avocado Slices – A creamy, mild addition that balances the bold spices.
Common Mistakes to Avoid & How to Perfect Your Chili
Even a simple chili recipe can go wrong if certain steps are overlooked. Avoid these common mistakes to achieve the best flavor and texture.
1. Skipping the Browning Step
Browning the ground beef properly creates a deeper, more flavorful base. Take the time to cook the meat until it develops a golden-brown crust.
2. Not Draining Excess Fat
Leaving too much fat in the pot can make the chili greasy. After browning the beef, drain any excess fat for a balanced texture.
3. Adding Salt Too Early
Since the broth, tomatoes, and beans all contain varying levels of salt, it’s best to wait until the end of cooking to adjust seasoning.
4. Overcrowding the Pot
If your pot is too small, the chili may not cook evenly. Use a large Dutch oven or heavy-bottomed pot to give the ingredients enough room to simmer properly.
5. Rushing the Simmering Process
Chili develops its best flavor over time. Allow it to simmer for at least one hour, preferably two, to let the spices blend and the sauce thicken.
6. Not Scraping the Bottom of the Pot
After adding the broth, scrape the pot with a wooden spoon to incorporate the browned bits. These add depth and richness to the chili.
7. Using the Wrong Tomatoes
Fire-roasted crushed tomatoes provide a smoky depth that regular canned tomatoes lack. If you substitute, consider adding a pinch of smoked paprika for a similar effect.
8. Overloading on Spices Too Soon
Spices develop and intensify as they cook. If you want a spicier chili, wait until the last 30 minutes to adjust the heat with additional chili powder or cayenne.
By following these tips, you’ll ensure your homemade stovetop chili is flavorful, thick, and perfectly seasoned every time.
Recipe Tips
- Let it rest before serving – Allow the chili to sit for about 10 minutes after cooking to let the flavors meld further.
- Adjust thickness – If the chili is too thick, add a bit more beef broth. If it’s too thin, let it simmer uncovered for an additional 15 to 20 minutes.
- Make it spicier – Add cayenne pepper, extra chili powder, or diced jalapeños for extra heat.
- Enhance the umami flavor – A splash of Worcestershire sauce or a pinch of cocoa powder can add depth to the chili.
- Use fresh toppings – Freshly chopped cilantro, diced onions, or a squeeze of lime juice can brighten the dish.
Storage and Reheating Instructions
Storing Leftovers
- Allow the chili to cool to room temperature before storing.
- Transfer to an airtight container and refrigerate for up to 5 days.
Freezing Instructions
- Place cooled chili in a freezer-safe container or resealable freezer bag.
- Store in the freezer for up to 3 months.
- For easy portions, freeze in individual servings.
Reheating Instructions
- Stovetop: Warm over medium heat, stirring occasionally, until heated through.
- Microwave: Heat in 30-second intervals, stirring between each, until fully warmed.
- From frozen: Let the chili thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs)
Can I make this chili in a slow cooker?
Yes. Brown the beef and onions first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
What can I use instead of ground beef?
Ground turkey, chicken, or plant-based ground meat are great substitutes for a lighter version.
How do I make it spicier?
Add more chili powder, cayenne pepper, hot sauce, or diced jalapeños.
Can I use different beans?
Yes. Try black beans, white beans, or chickpeas for a variation in texture and flavor.
Is this chili gluten-free?
Yes, if you use a gluten-free beef broth. Always check labels to be sure.
Conclusion
This homemade stovetop chili is a comforting, flavorful dish that’s perfect for any occasion. Whether you enjoy it fresh or as leftovers, its deep, smoky flavors continue to develop over time. With easy customization options, a variety of toppings, and endless side pairings, this recipe is sure to become a household favorite.
Give it a try, and enjoy a hearty, satisfying bowl of chili.
The Best Homemade Stovetop Chili
Ingredients
- 1 lb ground beef
- 1 ¾ cups beef broth
- 1 tablespoon olive oil
- 1 28 oz can fire-roasted crushed tomatoes
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 medium yellow onion chopped
- 3 tablespoons tomato paste
- 1 ½ teaspoons garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder optional, for spicier chili
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional toppings: shredded cheddar cheese sour cream, green onions, cilantro
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped onion and sauté for about 2 minutes, until softened.
- Add the ground beef and cook, breaking it up as it browns, for about 5 minutes. Drain any excess fat.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Mix well to combine.
- Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits.
- Stir in the fire-roasted crushed tomatoes and both types of beans.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 1–2 hours, stirring occasionally to prevent sticking.
Notes
Serve hot with your favorite toppings, such as shredded cheddar, sour cream, green onions, or cilantro.
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