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BEST GROUND BEEF STOVETOP CHILI centered hero view, clean and uncluttered
Yesica Andrews

Best Ground Beef Stovetop Chili Easy and Irresistible

This Best Ground Beef Stovetop Chili is an easy stovetop chili that's quick to make and packed with rich, hearty flavors. Perfect for a comforting meal, this quick ground beef chili combines savory beef, beans, and spices for a family friendly chili that you’ll want to make again and again.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef: Ground beef is the star of this recipe. It gives the chili that rich, meaty texture and flavor. You can use lean ground beef if you prefer less fat.
  • 1 large onion, diced: Onions add a nice sweetness and depth to the chili.
  • 2 cloves garlic, minced: Garlic is a must in any chili recipe—its savory flavor is key.
  • 1 can (15 oz) diced tomatoes: Adds body and a tangy flavor to the chili.
  • 1 can (15 oz) red kidney beans, drained and rinsed: Kidney beans provide a creamy texture and are a great source of protein.
  • 1 can (15 oz) black beans, drained and rinsed: Black beans give the chili a slight earthy flavor and are a great addition to the mix.
  • 1 can (6 oz) tomato paste: Tomato paste thickens the chili and intensifies the tomato flavor.
  • 2 tablespoons chili powder: The heart of the chili’s flavor.
  • 1 teaspoon cumin: Adds a smoky, earthy undertone.
  • 1/2 teaspoon smoked paprika: For a touch of smokiness.
  • 1/2 teaspoon cayenne pepper: Optional, for a spicy kick!
  • Salt and pepper: To taste.
  • 2 cups beef broth: This helps create a rich, flavorful base for the chili.
  • Olive oil: For sautéing.

Method
 

  1. Heat the olive oil in a large pot over medium-high heat until shimmering. Add the diced onion and cook for 3-4 minutes until soft and translucent.
  2. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
  3. Add the ground beef, breaking it up with a wooden spoon, and cook for 5-7 minutes until browned and no longer pink. Drain excess fat if needed.
  4. Sprinkle in chili powder, cumin, smoked paprika, and cayenne pepper if using. Stir well to coat beef and onions. Cook spices for 1-2 minutes.
  5. Stir in the tomato paste and cook for 2-3 minutes to thicken the chili and deepen the flavor.
  6. Add diced tomatoes, beef broth, salt, and pepper. Stir to combine and bring to a simmer. Lower heat and cook for 20-25 minutes.
  7. Add the drained kidney beans and black beans. Stir and simmer for another 10-15 minutes to heat through and absorb flavors.
  8. Taste and adjust seasoning with salt, pepper, or chili powder as desired. Add more broth if chili is too thick.
  9. Serve hot with your favorite chili toppings.

Notes

  • For a spicier chili, increase the cayenne pepper or add a diced jalapeño at step 2. Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 3 months.