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.
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.