Easy Stovetop Chili
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.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Can Opener
- Measuring Spoons and Cups
Ingredients
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
Instructions
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!
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.
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.
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.
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.
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!
Notes
Nutritional Value (Per Serving – Estimated)
- Calories: ~380–420 kcal
- Protein: 25–30g
- Fat: 12–15g
- Carbohydrates: 35–40g
- Fiber: 10–12g
- Sugar: 6–8g
- Sodium: ~750–850mg