Best Homemade Stovetop Chili

This stovetop chili is the perfect hearty meal for cozy evenings or gathering with friends and family. Rich, robust, and packed with layers of flavor, it simmers gently to develop a depth that feels like a warm hug in a bowl.

I first made this chili unplanned on a chilly weekend, and it quickly became a family favorite. Now it’s the go-to dish whenever someone needs comfort food or crowd-pleasing meal ideas.

Gather Your Ingredients

• 1 pound ground beef: perfect for browning and flavor richness
• 1 and three quarters cups beef broth: adds savory depth and body
• 1 tablespoon olive oil: to sauté onions and develop a flavorful base
• 28 ounce can fire roasted crushed tomatoes: brings smoky sweetness and texture
• 15 ounce cans red kidney beans and pinto beans: provide hearty protein and fiber
• 1 medium yellow onion: chopped for sweet and savory undertones
• 3 tablespoons tomato paste: intensifies tomato flavor and adds thickness
• 1 and a half teaspoons minced garlic: for aromatic warmth and depth
• 1 tablespoon ground cumin: essential for that earthy, smoky chili foundation
• 1 tablespoon chili powder: optional for a spicy kick, adjust to taste
• 1 tablespoon brown sugar: balances acidity and adds a hint of sweetness
• 1 teaspoon dried oregano: gives a herbal note that complements spices
• Half teaspoon salt: controls seasoning and enhances all flavors
• Quarter teaspoon black pepper: adds subtle heat and complexity
• Toppings like shredded cheddar cheese, sour cream, green onions, and cilantro: bring freshness and creaminess — choose your favorites

How to Make It

Warm the Olive Oil and Sauté the Onion:

Heat the olive oil over medium-high heat in a large heavy pot or Dutch oven. Add the chopped onion and cook for about two minutes until translucent and soft but not browned. This step builds a sweet aromatic base for the chili.

Brown the Ground Beef:

Add the ground beef to the pot breaking it up with a spoon. Cook for about five minutes until nicely browned and no longer pink. Browning develops rich flavor and texture. Drain excess fat if there is too much to avoid greasy chili.

Add Garlic and Spice Mixture:

Stir in the minced garlic cooking just 30 seconds until fragrant. Mix in chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Combine well so the spices toast lightly and coat the meat. I learned the hard way not to skip this step since toasting spices here really wakes up the flavor.

Pour in Broth and Tomatoes:

Pour the beef broth into the pot scraping any browned bits from the bottom — they are flavor gold. Add in the crushed tomatoes and gently stir to combine everything evenly.

Add Beans and Begin Simmering:

Incorporate the drained and rinsed kidney beans and pinto beans. Bring the chili to a boil, then lower the heat to maintain a gentle simmer. Cover the pot during the first part of cooking to trap moisture and tenderize beans and meat.

Simmer and Thicken:

Let the chili simmer for about one to two hours, stirring occasionally to prevent sticking. During the last 30 minutes, remove the lid to allow the chili to thicken to your desired consistency. The slow simmer melds the flavors beautifully.

Serve with Toppings:

Spoon the chili into bowls and add your favorite toppings like shredded cheddar cheese, sour cream, green onions, or cilantro. This balances the heat and enhances texture.

My favorite ingredient has to be the fire roasted crushed tomatoes. They add a wonderful smoky richness that elevates the chili beyond ordinary tomato flavor. One time during a family gathering I let this chili simmer a little longer and the flavor deepened so much that everyone asked for seconds and the recipe became a cherished staple.

Flavor Boosters

Toppings like shredded cheddar cheese, sour cream, green onions, and cilantro bring freshness and creaminess that balance the heat and enhance texture.

Serving Suggestions

Serve chili with warm cornbread or over steamed white rice for a complete meal. Add a fresh green salad to cut through the richness. For toppings, creamy avocado slices or pickled jalapeños shine alongside standard cheddar and sour cream.

Creative Twists

Ground turkey or chicken work nicely instead of beef for a lighter chili. For a vegetarian version try sautéed mushrooms or lentils in place of meat. Use vegetable broth to keep it meat-free. Swap kidney and pinto beans with black beans or cannellini beans depending on what you have on hand. In colder months, the slow simmer adds cozy warmth and intensifies the bold spices. For warmer seasons, make a lighter chili by reducing meat and incorporating fresh diced tomatoes and corn. Add bright garnishes like lime wedges and fresh herbs for a summery twist.

This stovetop chili combines simplicity and depth in a way that comforts and satisfies. Make it your own with toppings and twists for any season or palate.

Recipe FAQs

→ What type of beef works best for stovetop chili?

Lean ground beef around 80% lean provides a good balance of flavor and fat, ensuring a juicy and rich chili.

→ Can I make stovetop chili spicier?

Yes, increase chili powder or add diced jalapeños or cayenne pepper to adjust heat levels to your preference.

→ How long should I simmer the chili for best flavor?

Simmering for 1 to 2 hours allows flavors to meld together and the chili to thicken perfectly.

→ Which beans are ideal in chili for texture?

Red kidney beans and pinto beans create a hearty texture while absorbing chili flavors well.

→ What toppings complement stovetop chili?

Classic toppings include shredded cheddar, sour cream, green onions, and fresh cilantro for added richness and freshness.