Introduction

Hey there, kitchen adventurers! Do you ever get those cravings for something warm, hearty, and just plain comforting? You know, the kind of meal that feels like a big hug in a bowl? Well, today we’re diving into a recipe that’s become my absolute go-to for those moments: Ground Beef Stovetop Chili! This isn’t your grandma’s super-complicated chili (though I love hers too!). This is the weeknight warrior, the “I need dinner NOW” hero. It comes together so quickly on the stovetop, and the aroma that fills your kitchen as it simmers is just heavenly. Get ready to impress yourself and anyone lucky enough to share a bowl!

Why You’ll Love This Recipe

Fast: Ready in about 45 minutes, perfect for busy evenings.
Easy: Seriously, if you can brown ground beef and open a can, you can make this chili.
Giftable: Perfect for potlucks, tailgates, or sharing with a neighbor.
Crowd-pleasing: Even the pickiest eaters will devour this classic flavor.

Ingredients

Alright, let’s gather our goodies! The beauty of this chili is how accessible these ingredients are. You likely have most of them in your pantry right now!

1 lb ground beef – Any fat percentage works, but 80/20 is a good balance for flavor and not too much grease.
1 large onion, diced – Yellow or white onions are perfect here.
2 cloves garlic, minced – Don’t skimp on the garlic; it’s a flavor powerhouse!
1 can (15 oz) diced tomatoes – Undrained! Those juices are packed with flavor.
1 can (15 oz) red kidney beans, drained and rinsed – The classic chili bean!
1 can (15 oz) black beans, drained and rinsed – For a little variety and creamy texture.
1 can (6 oz) tomato paste – This is key for that deep, rich tomato flavor.
2 tablespoons chili powder – Our main spice for that signature chili taste.
1 teaspoon cumin – Adds a warm, earthy depth.
1/2 teaspoon smoked paprika – For a hint of smokiness without the grill.
1/2 teaspoon cayenne pepper (optional) – For a gentle kick. Add more if you like it spicier!
Salt, to taste – Always start with a little, you can add more later.
Black pepper, to taste – Freshly ground is always best!
2 cups beef broth – Adds liquid and extra beefy flavor.
Olive oil – Just a splash to get things started.

How to Make It

This is where the magic happens, and it’s so straightforward! Grab your favorite big pot or a trusty Dutch oven.

Brown the Beef: Heat a tablespoon or two of olive oil in your pot over medium heat. Add the ground beef and get to work breaking it up with your spoon. Cook until it’s beautifully browned. We want all those lovely bits cooked through. Once it’s browned, carefully drain off any excess grease.
Sauté the Onion: Toss in your diced onion. Cook it with the beef for about 5 minutes, stirring occasionally, until it starts to soften and become a little translucent.
Add the Garlic: Now, add your minced garlic. Stir it around for just about 1 minute until you can really smell its amazing fragrance. Be careful not to burn it!
Load in the Good Stuff: Time to add the canned goods! Pour in the diced tomatoes (don’t drain them!), the rinsed and drained kidney beans, and the rinsed and drained black beans. Dollop in that tomato paste – it’s going to make everything wonderfully rich.
Spice It Up: Now for the flavor explosion! Sprinkle in the chili powder, cumin, smoked paprika, and that optional cayenne pepper if you’re feeling brave. Add a pinch of salt and a grind of black pepper. Give it all a good stir to coat everything.
Bring on the Broth: Pour in the beef broth. Stir everything together well, making sure to scrape up any tasty bits from the bottom of the pot.
Simmer to Perfection: Bring the chili up to a gentle simmer. Once it’s bubbling softly, reduce the heat to low, pop a lid on the pot, and let it do its thing for at least 30 minutes. The longer it simmers, the more the flavors will meld together beautifully. I often let mine go for an hour if I have the time! Just give it a stir every now and then to make sure nothing is sticking.
Taste and Adjust: This is your moment! Taste the chili and see if it needs a little more salt, pepper, or even a pinch more chili powder or cayenne. This is how you make it perfectly yours.

Substitutions & Additions

Chili is so forgiving, which is one of the reasons I love it! Feel free to get creative.

Meat: Not a fan of beef? Ground turkey or even crumbled Italian sausage would be delicious substitutes.
Beans: Pinto beans, cannellini beans, or even a can of corn would work wonderfully.
Veggies: Feel free to add diced bell peppers (any color!), chopped celery, or even a shredded carrot along with the onion.
Spice Level: If you love heat, add more cayenne pepper, a pinch of red pepper flakes, or even a dash of hot sauce. If you’re sensitive to spice, omit the cayenne altogether.
Thicker Chili: If you prefer a thicker chili, you can simmer it uncovered for the last 15-20 minutes or mash some of the beans against the side of the pot to help thicken it naturally.

Tips for Success

A few little pointers to make your chili-making experience even smoother!

Don’t Crowd the Pan: When browning the beef, make sure not to overcrowd your pot. If you have a smaller pot, brown the beef in batches. This helps it get nicely browned instead of steaming.
Rinse Your Beans: Rinsing canned beans helps to remove excess sodium and that “canned” flavor, resulting in a cleaner taste.
Prep Ahead: Chop your onion and mince your garlic the day before to save time on busy nights.
Low and Slow is Key: While this is a quick chili, letting it simmer for longer really does deepen the flavors. Don’t be afraid to let it bubble away for an extra 30 minutes or even an hour if you have the time!

How to Store It

Leftovers are the best! This chili actually tastes even better the next day as the flavors continue to meld.

Refrigerator: Let the chili cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, cool the chili completely, portion it into freezer-safe containers or heavy-duty freezer bags, and freeze for up to 3 months. It’s great for quick lunches or dinners down the road!

FAQs

Got questions? I’ve got answers!

Q: Can I make this in a slow cooker?

A: Absolutely! Brown the beef and sauté the onion and garlic as directed. Then, add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans towards the end if you prefer them firmer.

Q: What are good toppings for this chili?

A: Oh, the possibilities are endless! Shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped fresh cilantro, sliced green onions, crushed tortilla chips, or even a squeeze of lime are all fantastic choices.

Q: How can I make this vegetarian?

A: Simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra beans, some diced sweet potato, or mushrooms for a hearty vegetarian option!

Easiest Stovetop Ground Beef Chili

A quick, easy, and comforting ground beef chili recipe perfect for weeknights or feeding a crowd. Made entirely on the stovetop, this chili is packed with flavor and comes together in about 45 minutes.

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

Ingredients

Main ingredients

1 lb ground beef Any fat percentage works, but 80/20 is a good balance for flavor and not too much grease.
1 large onion diced; Yellow or white onions are perfect here.
2 cloves garlic minced; Don't skimp on the garlic; it's a flavor powerhouse!
1 can (15 oz) diced tomatoes Undrained! Those juices are packed with flavor.
1 can (15 oz) red kidney beans drained and rinsed; The classic chili bean!
1 can (15 oz) black beans drained and rinsed; For a little variety and creamy texture.
1 can (6 oz) tomato paste This is key for that deep, rich tomato flavor.
2 tablespoons chili powder Our main spice for that signature chili taste.
1 teaspoon cumin Adds a warm, earthy depth.
0.5 teaspoon smoked paprika For a hint of smokiness without the grill.
0.5 teaspoon cayenne pepper optional; For a gentle kick. Add more if you like it spicier!
to taste salt Always start with a little, you can add more later.
to taste black pepper Freshly ground is always best!
2 cups beef broth Adds liquid and extra beefy flavor.
splash olive oil Just a splash to get things started.

Instructions

Heat a tablespoon or two of olive oil in your pot over medium heat. Add the ground beef and get to work breaking it up with your spoon. Cook until it's beautifully browned. We want all those lovely bits cooked through. Once it's browned, carefully drain off any excess grease.
1 lb ground beef
Toss in your diced onion. Cook it with the beef for about 5 minutes, stirring occasionally, until it starts to soften and become a little translucent.
1 lb ground beef
Now, add your minced garlic. Stir it around for just about 1 minute until you can really smell its amazing fragrance. Be careful not to burn it!
1 lb ground beef
Time to add the canned goods! Pour in the diced tomatoes (don't drain them!), the rinsed and drained kidney beans, and the rinsed and drained black beans. Dollop in that tomato paste – it's going to make everything wonderfully rich.
1 lb ground beef
Now for the flavor explosion! Sprinkle in the chili powder, cumin, smoked paprika, and that optional cayenne pepper if you're feeling brave. Add a pinch of salt and a grind of black pepper. Give it all a good stir to coat everything.
1 lb ground beef
Pour in the beef broth. Stir everything together well, making sure to scrape up any tasty bits from the bottom of the pot.
1 lb ground beef
Bring the chili up to a gentle simmer. Once it's bubbling softly, reduce the heat to low, pop a lid on the pot, and let it do its thing for at least 30 minutes. The longer it simmers, the more the flavors will meld together beautifully. I often let mine go for an hour if I have the time! Just give it a stir every now and then to make sure nothing is sticking.
This is your moment! Taste the chili and see if it needs a little more salt, pepper, or even a pinch more chili powder or cayenne. This is how you make it perfectly yours.
1 lb ground beef

Notes

Chili tastes even better the next day as flavors meld. Can be made ahead and stored in the refrigerator for 3-4 days or frozen for up to 3 months. Great for potlucks, tailgates, or sharing with a neighbor.