Introduction

Oh, chili! Just the word conjures up images of crisp autumn evenings, cozy blankets, and the comforting aroma filling your kitchen. This stovetop chili with ground beef is more than just a meal; it’s a hug in a bowl. I remember the first time I made this, expecting a complicated process, but I was so pleasantly surprised by how incredibly simple and quick it turned out. It’s become my absolute go-to for those nights when you just need something hearty and delicious without a lot of fuss. Get ready to bookmark this one!

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under an hour, making it perfect for weeknights!
Easy: No fancy techniques here. If you can brown meat and stir, you can make this chili.
Giftable: Imagine a big batch of this warming chili as a thoughtful homemade gift for neighbors or friends. Just portion it out into freezer-safe containers!
Crowd-pleasing: Whether you’re feeding your family, hosting a game day party, or bringing a dish to a potluck, this chili is always a hit. Everyone loves a classic!

Ingredients

Here’s what you’ll need to whip up this delightful stovetop chili. I love that most of these are pantry staples!

1 pound ground beef: The heart of our chili. You can use 80/20 for great flavor, or leaner if you prefer.
1 medium yellow onion, diced: Adds a sweet, savory base. A good yellow onion is like magic for flavor!
1 teaspoon minced garlic: Because garlic makes everything better, right? Fresh is best if you have it!
2 cups beef broth: This is our liquid base, adding depth and richness.
6 ounce can tomato paste: This little powerhouse concentrates all that tomato flavor and helps thicken our chili beautifully.
10 ounce can Rotel diced tomatoes and green chilies, undrained: This is my secret weapon for instant flavor and a little kick! No need to drain, we want all that goodness.
15 ounce can black beans, undrained: Creamy and delicious, these beans add lovely texture.
15 ounce can red kidney beans, undrained: The classic chili bean! They hold their shape and offer a nice bite.
2 tablespoons chili powder: The star of the show for that authentic chili flavor.
1 tablespoon ground cumin: Earthy and warm, cumin is a chili essential.
1/8 teaspoon cayenne pepper: Just a pinch for a gentle warmth. You can totally adjust this to your spice preference!
Salt and pepper to taste: The final touch to make all those flavors sing.

How to Make It

Alright, let’s get cooking! Grab your biggest pot and let’s make some magic happen.

Brown the Beef: Start by putting your ground beef into a large pot or Dutch oven over medium-high heat. Break it up with a spoon as it cooks until it’s nice and browned. Once it’s cooked through, carefully drain off any excess grease. We want delicious flavor, not a greasy mess!
Sauté the Aromatics: Toss in your diced yellow onion and minced garlic into the same pot with the browned beef. Cook them down for about 3-5 minutes, stirring occasionally, until the onions are soft and translucent and that wonderful garlic aroma starts to fill your kitchen.
Add the Flavor Foundation: Now for the fun part! Stir in the beef broth, tomato paste, that can of Rotel with its green chilies (remember, don’t drain it!), both cans of beans (undrained!), chili powder, ground cumin, and that tiny pinch of cayenne pepper. Give it all a really good stir to combine everything.
Bring to a Simmer: Turn the heat up just a bit until your chili starts to gently bubble around the edges.
Let it Mingle: Once it’s simmering, reduce the heat to low, pop a lid on your pot, and let it cook for at least 20 minutes. Stir it every now and then to make sure nothing sticks to the bottom. This is where all those flavors really meld together and get cozy!
Taste and Season: Before you serve, give it a taste. Add salt and pepper as needed to make all those delicious flavors pop.

Substitutions & Additions

Chili is wonderfully versatile! Feel free to get creative and make it your own.

Protein Swap: No ground beef? Ground turkey or even ground chicken work beautifully. For a vegetarian option, omit the beef and add an extra can of beans (like pinto or cannellini) or some crumbled firm tofu.
Bean Bonanza: Feel free to swap out the black and kidney beans for pinto beans, cannellini beans, or even chickpeas!
Spice Level: If you love a fiery chili, add more cayenne pepper or even a pinch of red pepper flakes. If you prefer it mild, you can skip the cayenne altogether.
Veggie Boost: Want to sneak in more veggies? Diced bell peppers (any color!) or a shredded carrot can be added along with the onions and garlic.
A Little Something Extra: A splash of Worcestershire sauce or a touch of unsweetened cocoa powder can add an amazing depth of flavor!

Tips for Success

A few little tricks to make your chili-making experience even smoother.

Don’t Overcrowd the Pot: Use a pot that’s large enough so you have room to stir everything easily.
Taste as You Go: Seasoning is key! Taste your chili before serving and adjust salt and pepper. You might be surprised how much it needs!
Prep Ahead: Dice your onion and mince your garlic a day in advance and store them in airtight containers in the fridge. It makes getting dinner on the table even quicker.
Low and Slow is Good: While 20 minutes is the minimum, letting your chili simmer for 30-45 minutes will only deepen the flavors.

How to Store It

Chili is even better the next day, so storing it is a must!

Once cooled completely, store your delicious stovetop chili in an airtight container in the refrigerator for up to 3-4 days. It also freezes wonderfully! Portion it into freezer-safe containers or bags for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

FAQs

Can I make this chili in a slow cooker? Absolutely! Brown the beef and sauté the onions and garlic as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
What are good toppings for this chili? Oh, the possibilities! Shredded cheese (cheddar, Monterey Jack), sour cream or Greek yogurt, chopped fresh cilantro, diced red onion, avocado, or even crushed tortilla chips are all fantastic.
How long does it take to make? From start to finish, you’re looking at about 45-50 minutes. Most of that is hands-off simmering time!
Is this chili spicy? This recipe has a mild warmth from the Rotel and a touch of cayenne. You can easily adjust the spice level by increasing or decreasing the cayenne, or by choosing a spicier variety of Rotel.

Easiest Stovetop Chili

A hearty and delicious stovetop chili with ground beef that's incredibly simple and quick to make, perfect for weeknights or feeding a crowd.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 6

Equipment

Large pot or Dutch oven
Spoon for breaking up beef and stirring
lid for the pot
Airtight containers for storing leftovers
freezer-safe containers or bags for freezing

Ingredients

Main ingredients

1 pound ground beef 80/20 for great flavor, or leaner if you prefer
1 medium yellow onion diced
1 teaspoon minced garlic fresh is best if you have it
2 cups beef broth
6 ounce can tomato paste
10 ounce can Rotel diced tomatoes and green chilies undrained
15 ounce can black beans undrained
15 ounce can red kidney beans undrained
2 tablespoons chili powder
1 tablespoon ground cumin
0.125 teaspoon cayenne pepper adjust to spice preference
to taste salt and pepper for seasoning

Instructions

Brown the ground beef in a large pot or Dutch oven over medium-high heat. Break it up with a spoon as it cooks until browned. Drain off excess grease.
1 pound ground beef
Add the diced yellow onion and minced garlic to the pot with the browned beef. Cook for 3-5 minutes, stirring occasionally, until the onions are soft and translucent.
1 pound ground beef
Stir in the beef broth, tomato paste, undrained Rotel, undrained black beans, undrained red kidney beans, chili powder, ground cumin, and cayenne pepper. Stir well to combine.
1 pound ground beef
Increase heat until the chili gently bubbles around the edges.
Reduce heat to low, cover the pot, and simmer for at least 20 minutes, stirring occasionally. For deeper flavors, simmer for 30-45 minutes.
Taste and season with salt and pepper as needed before serving.
1 pound ground beef

Notes

Chili is even better the next day. Store cooled chili in an airtight container in the refrigerator for up to 3-4 days. It also freezes wonderfully for up to 3 months.