Stovetop Chili

When the weather starts to cool down or you’re just craving something hearty and satisfying, stovetop chili is always a winner. It’s that go-to meal that fills your kitchen with amazing smells and gives you a big bowl of comfort with every bite. Plus, it’s the kind of dish that makes great leftovers, so you’re really getting a lot of bang for your buck. What makes this stovetop version extra special is how simple it is — no slow cooker or fancy equipment needed. Just one pot, a bit of time, and you’re on your way to a delicious, cozy dinner.

This chili comes together with everyday ingredients — ground beef, beans, tomatoes, onions, and a handful of pantry spices. But don’t let the simplicity fool you. The flavor is bold, rich, and layered. As it simmers, the ingredients blend into something far more than the sum of their parts. It’s deeply savory with just the right amount of spice, and you can easily adjust it to suit your taste — mild, spicy, smoky, or even a bit sweet if that’s your thing.

One of the things I love most about this stovetop chili is how customizable it is. Want to throw in some bell peppers or corn? Go for it. Prefer ground turkey or a vegetarian version with lentils and more beans? Totally doable. You can even play around with the spices — add chipotle for a smoky kick or a square of dark chocolate for richness. Once you’ve got the basic method down, you can make it your own with whatever’s in your fridge or pantry.

It’s also a fantastic dish to make when you’re feeding a crowd or planning meals for the week. It reheats beautifully, and it actually tastes better the next day. Serve it with cornbread, rice, tortilla chips, or just a dollop of sour cream and shredded cheese — it’s always a hit. Whether you’re cooking for your family, meal prepping for busy days, or just treating yourself to a big bowl of goodness, this stovetop chili is exactly the kind of recipe you’ll want to keep in rotation.

Why You’ll Love It

• Quick and Easy: No need to wait hours for a slow cooker — this chili comes together in just about 45 minutes on the stovetop, making it perfect for busy weeknights.
• One-Pot Wonder: Minimal cleanup! Everything cooks in one pot, so you won’t be left with a sink full of dishes.
• Bold, Comforting Flavor: With layers of spices, tender meat, and rich tomatoes, every bite is cozy, flavorful, and deeply satisfying.
• Super Versatile: Easily swap the meat, add veggies, or adjust the spice level to fit your preferences or dietary needs.
• Perfect for Leftovers: The flavor gets even better the next day, making it a great make-ahead meal for lunches or lazy dinners.

Ingredient List

For the Chili Base:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 lb (450g) ground beef
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes with juices
• 2 tablespoons tomato paste
• 1 cup beef broth (or water)

Spices and Seasoning:

• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon sugar (balances acidity)

Ingredient Notes

• Ground beef: Use 80/20 for a good balance of flavor and less grease. Leaner beef works too — just adjust seasoning to taste.
• Beans: Kidney and black beans are classic, but pinto or chili beans work well too.
• Crushed tomatoes: I love using fire-roasted tomatoes for extra depth.
• Chili powder: A quality chili powder blend really makes a difference — try to avoid ones with fillers.
• Beef broth: Adds richness, but you can use water if you’re in a pinch.
• Cayenne pepper: Optional, but adds a nice heat if you like things spicy!
• Sugar: Just a touch helps mellow out the acidity of the tomatoes — don’t skip it.

Kitchen Equipment Needed

• Large Pot or Dutch Oven: For cooking everything in one place — I use a heavy-bottomed Dutch oven for even heat and no scorching.
• Wooden Spoon or Spatula: Great for breaking up the ground beef and stirring as it simmers.
• Chef’s Knife: For chopping onions and garlic quickly and cleanly.
• Cutting Board: A good, sturdy surface for prepping your veggies.
• Can Opener: You’ll need this for all those canned tomatoes and beans — I love using a smooth-edge one to avoid sharp lids.
• Measuring Spoons and Cups: For getting the seasoning just right.

Instructions

1. Heat the Pot and Sauté the Aromatics

• Place a large pot or Dutch oven over medium heat.
• Add 1 tablespoon of olive oil and let it heat until shimmering.
• Toss in the diced onion and sauté for 3–4 minutes until softened and slightly golden.
• Add the minced garlic and stir constantly for about 30 seconds until fragrant.

Pro Tip: Don’t let the garlic brown — it can turn bitter quickly. Stir right away!

---

2. Brown the Ground Beef

• Add the ground beef to the pot with the onions and garlic.
• Use a wooden spoon to break the meat into smaller crumbles as it cooks.
• Cook for 6–8 minutes, stirring occasionally, until the beef is browned all over and no longer pink.

Pro Tip: If there’s a lot of grease, carefully spoon off the excess fat to avoid a greasy chili.

---

3. Stir in the Tomato Paste and Spices

• Add 2 tablespoons of tomato paste and stir to coat the beef mixture.
• Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, cayenne (if using), and sugar.
• Stir everything together for about 1–2 minutes to toast the spices and deepen their flavor.

Pro Tip: Letting the spices toast before adding liquids brings out a richer, bolder taste in your chili.

---

4. Add the Tomatoes, Beans, and Broth

• Pour in the crushed tomatoes, diced tomatoes (with juices), kidney beans, and black beans.
• Add 1 cup of beef broth to loosen it all up and help the flavors mingle.
• Stir thoroughly to combine, making sure nothing’s sticking to the bottom of the pot.

---

5. Simmer to Build Flavor

• Bring the chili to a gentle boil, then immediately reduce the heat to low.
• Cover loosely with a lid (tilt it slightly to let some steam escape) and let it simmer for 25–30 minutes.
• Stir every 10 minutes or so to prevent sticking and check the consistency.

Pro Tip: If it gets too thick, add a splash more broth or water. If it’s too soupy, simmer uncovered for the last 5–10 minutes.

---

6. Taste and Adjust

• After simmering, give it a good stir and taste.
• Add more salt, pepper, or chili powder if needed based on your preference.
• Let it rest for 5 minutes before serving — it’ll thicken slightly and be easier to ladle.

Pro Tip: Chili is one of those dishes that gets even better after sitting — leftovers the next day are gold!

Tips and Tricks for Success

• Let it Simmer Low and Slow: Even 10 extra minutes of simmering can deepen the flavor and give it that “cooked all day” taste.
• Toast the Spices: Don’t skip the step of cooking your spices with the tomato paste — it makes the flavors pop.
• Stir Occasionally: Stirring every 10 minutes prevents burning on the bottom and ensures even cooking.
• Make It Ahead: Chili tastes even better the next day, so it’s a great make-ahead meal for busy weeks.
• Customize the Heat: Add cayenne, jalapeños, or hot sauce if you like it spicy — or leave them out for a milder version.

Ingredient Substitutions and Variations

• Ground Meat: Swap ground beef with ground turkey, chicken, or even plant-based crumbles for a lighter or vegetarian version.
• Beans: Use pinto, chili beans, or even cannellini beans if that’s what you have on hand.
• Tomatoes: Fire-roasted, regular diced, or even crushed San Marzano tomatoes all work well.
• Broth: Use chicken or vegetable broth instead of beef if needed — or just water in a pinch.
• Add Veggies: Toss in bell peppers, corn, zucchini, or even sweet potatoes for extra nutrition and texture.
• Smoky Twist: Add a dash of liquid smoke or chopped chipotle peppers in adobo sauce for a deeper, smoky flavor.

Serving Suggestions

• With Cornbread: A warm slice of buttery cornbread is the ultimate chili companion—it’s soft, a little sweet, and perfect for soaking up all that savory goodness.
• Over Rice or Pasta: Serve the chili over fluffy white rice or elbow macaroni for a filling, family-style meal.
• Topped with Your Favorites: Load up your bowl with shredded cheese, sour cream, sliced jalapeños, avocado, or green onions—make it your own!
• Chili Dogs or Nachos: Leftovers? Spoon it over hot dogs or tortilla chips with melted cheese for a fun twist.
• I love mine topped with sharp cheddar and a spoonful of sour cream, served alongside a simple green salad for a nice, fresh crunch.

Storage and Reheating Instructions

• Refrigerate: Store leftover chili in an airtight container in the fridge for up to 4–5 days.
• Freeze: Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months.
• Reheat on the Stovetop: Warm over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if it’s too thick.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between.
• Thaw Overnight: If frozen, let it thaw in the fridge overnight before reheating for best texture and flavor.

Frequently Asked Questions

Can I make this chili vegetarian?

Absolutely! Just skip the ground beef and add more beans or chopped veggies like mushrooms, zucchini, or lentils. You’ll still get that hearty texture and tons of flavor.

How do I make it spicier?

Add an extra pinch of cayenne pepper, a chopped jalapeño, or a spoonful of chipotle in adobo sauce for a smoky heat. Start small—you can always add more!

What if I don’t have tomato paste?

You can skip it, but it really adds depth. If needed, double the amount of crushed tomatoes and simmer a bit longer to thicken the chili.

Can I use dried beans instead of canned?

Yes! Just soak and cook them ahead of time. You’ll need about 1 ½ cups cooked beans for every 15 oz can.

How thick should chili be?

It’s up to you! Let it simmer uncovered for a thicker chili or add a splash more broth if you like it soupier. I like mine right in the middle—thick enough to scoop with a chip!

Is this freezer-friendly?

Very! It freezes and reheats beautifully, making it perfect for meal prep. Just cool it fully before storing in the freezer.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!