Ground Beef Stovetop Chili

This hearty ground beef stovetop chili is the perfect companion for cozy evenings and casual gatherings. Richly flavored with a blend of spices and comforting beans, it simmers to develop a deep, satisfying taste that fills your kitchen with irresistible aromas.

I first made this chili for a chilly night when I wanted something simple but packing a punch. It quickly became a staple, especially when friends stop by for a relaxed meal.

Ingredients You Need

• Vegetable oil: to gently sauté and bring out the sweetness of the onions and garlic
• One large onion: chopped finely for that essential base flavor
• Three cloves garlic: minced to add aromatic depth
• Two pounds ground beef: for a rich and hearty protein base
• One green bell pepper: chopped for fresh, subtle crunch and color
• Chili powder: to set the characteristic spice profile
• Ground cumin: for warmth and smokiness
• Paprika: lending a mild earthiness and color
• Dried oregano: for herbal notes that tie the flavors together
• Cayenne pepper: carefully measured to add controlled heat
• Diced tomatoes: canned for tang and juiciness choose those packed in juice for best flavor
• Kidney beans: drained and rinsed to add creamy texture and protein
• Black beans: also drained and rinsed to complement the kidney beans' earthiness
• Tomato paste: for thickening and a concentrated tomato punch
• Beef broth: to add savory depth and create the perfect simmering liquid
• Salt and pepper: to taste, essential for balancing and enhancing flavors

Detailed Cooking Directions

Build The Flavor Base:

Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and minced garlic. Sauté gently until the onions become translucent and fragrant, about five minutes. This step layers in subtle sweetness and sets the foundation for the chili.

Brown The Ground Beef:

Turn the heat to medium-high and add the ground beef. Cook thoroughly until browned with no pink remaining, breaking the meat apart with a wooden spoon. Remove any excess fat to keep the chili from becoming greasy.

Spice It Up:

Add the chopped green bell pepper, chili powder, cumin, paprika, oregano, and cayenne pepper into the pot. Stir everything thoroughly. Let the spices coat the meat and vegetables well, allowing their aroma to bloom.

Combine Core Ingredients:

Pour in the diced tomatoes with their juices. Stir in the kidney beans, black beans, tomato paste, and beef broth. Mix everything until fully combined.

Simmer To Perfection:

Bring the mixture up to a gentle boil then lower the heat. Cover the pot and let the chili simmer on low for 30 to 40 minutes. Stir occasionally to prevent sticking. This slow cooking melds the flavors into a cohesive, hearty stew.

Season Final Touches:

Add salt and pepper according to your taste. If you want more heat or complexity, adjust the cayenne or spices as you see fit.

Serve And Enjoy:

Ladle your chili hot into bowls and top with shredded cheese, sour cream, chopped green onions, or cilantro for a burst of freshness.

One of my favorite parts of making chili is watching the aroma fill my kitchen during that simmering stage. I remember bringing this to a neighborhood potluck and it was the dish everyone kept coming back to. The hint of smokiness from paprika combined with the slight heat of cayenne truly makes it special.

Smart Storage Tips

Chili keeps beautifully in airtight containers refrigerated up to four days. For longer storage, freeze portions in separate containers or resealable bags. Thaw in the fridge overnight before reheating on the stove over low heat to retain texture. Adding a splash of broth while reheating helps refresh the chili’s consistency.

Ingredient Variations

Swap ground beef for ground turkey or chicken for a lighter version, though you may want to increase spices for a bolder profile. Add corn kernels or diced carrots for added sweetness and color. Try different beans like pinto or cannellini to change up textures. For an extra smoky touch, add a chipotle pepper in adobo sauce.

Perfect Pairing Ideas

Serve with warm cornbread slathered in butter for a comforting meal. A crisp green salad dressed simply balances the richness of the chili. For toppings choose diced avocado or pickled jalapeños to add creamy or tangy contrast. A cold beer or a robust red wine makes a wonderful beverage match.

This chili is a reliable comfort food that brings warmth and satisfaction to any table. Whether for family dinners or friendly gatherings, it never fails to please.

Frequently Asked Questions

→ What cut of beef works best for stovetop chili?

Ground beef with moderate fat content is ideal for stovetop cooking, as it browns well and keeps the chili juicy without excess grease.

→ Can I adjust the spiciness of this chili?

Yes, modify the cayenne pepper quantity to control heat levels, or add extra chili powder for more warmth without overwhelming spice.

→ Why is it important to brown the beef thoroughly?

Browning develops rich, savory flavors through caramelization and ensures a pleasing texture by breaking the meat into even pieces.

→ How do beans affect the texture of the chili?

Kidney and black beans add creamy, tender contrast to the meat and contribute to a balanced, hearty consistency.

→ What are some good toppings to enhance this chili?

Fresh shredded cheese, cool sour cream, chopped green onions, or cilantro add layered textures and fresh brightness to each serving.

→ Should I simmer the chili covered or uncovered?

Simmer covered to meld flavors and preserve moisture; uncovered for the last 15 minutes if you prefer a thicker, more concentrated sauce.