Stovetop Chili is a hearty, simmering pot of comforting goodness that warms your soul on a chilly day. With its aromatic blend of spices, tender meat, and creamy beans, this dish is a cozy embrace in a bowl. As the steam rises and the rich, savory scents fill your kitchen, you might find it hard to resist sneaking a taste before it’s even finished. Plus, there’s something inherently satisfying about crafting your own chili from scratch, knowing exactly what goes in and how it develops its incredible flavor over time.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Stovetop Chili
Storing & Reheating
Chef’s Helpful Tips
Stovetop Chili

When I first discovered this Stovetop Chili recipe, it quickly became a staple in our household, particularly on lazy Sundays. Friends and family would gather around the table, their plates filled with steaming hot chili, topped with a sprinkle of cheese or a dollop of sour cream. It’s a dish that not only brings people together but also serves as an easy weeknight dinner or a crowd-pleaser for game day gatherings. So, if you’re looking for a satisfying meal that’s budget-friendly and absolutely delicious, you’re in for a treat.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 80 minutes, including prep!
Irresistible Flavor: The combination of spices makes every bite bursting with warmth.
Eye-Catching Appeal: The vibrant colors of beans and tomatoes create a visually appealing dish.
Flexible Serving: Perfect for family dinners, potlucks, or even meal prep!
Diet-Friendly Options: Can easily be made gluten-free or adapted for vegetarian diets.

Ingredients You’ll Need

2 ½ tablespoons avocado oil: This neutral oil has a high smoke point, making it perfect for sautéing. Feel free to substitute with olive oil if you prefer.
1 large onion, finely diced: Adds sweetness and depth to the chili. A yellow onion works best, but you can use white or red if needed.
3 cloves garlic, freshly minced: Enhances the aroma and flavor—always opt for fresh!
1.1 pounds lean ground beef (85-90% lean): Provides the base protein while keeping the dish healthier. Ground turkey or chicken can also be used for lighter alternatives.
1 15-ounce can kidney beans (drained and rinsed well): These beans offer creaminess and texture. You may swap with pinto beans for a different flavor.
1 15-ounce can black beans (rinsed to reduce sodium): Adds color and nutrition; can be replaced with additional kidney beans if you don’t have them on hand.
2 8-ounce cans tomato sauce: Smooth and plain tomato sauce acts as a rich base for the chili’s flavor profile. Avoid sauces with added sugars.
2 ¼ cups beef broth: Using low-sodium broth helps manage salt levels. Vegetable broth can be a great alternative for vegetarian versions.
1 ½ tablespoons tomato paste: Intensifies the tomato flavor and gives depth. Consider substituting with additional sauce, though the texture will vary.
1 28-ounce can petite diced tomatoes: These smaller pieces blend well into the chili for a smoother consistency.
3 ½ tablespoons chili powder: This is the heart of your chili’s flavor; feel free to adjust according to your heat preference.
1 tablespoon plus 1 teaspoon ground cumin: Provides a warm, earthy note that complements the chili well.
⅛ teaspoon cayenne pepper (optional): For those who enjoy an extra kick—adjust to your heat level!
1 ¼ teaspoons salt: Fine sea salt is recommended for better dissolving and flavor distribution.
½ teaspoon ground black pepper: Freshly ground enhances flavor more than pre-ground varieties.

How to Make Stovetop Chili

Warm the Oil: In a large Dutch oven, warm 2 ½ tablespoons of avocado oil over medium-high heat until it shimmers. This ensures even cooking for your aromatics.

Sauté the Onion: Add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5-6 minutes. This forms the aromatic base of your chili.

Add Garlic: Next, stir in 3 cloves of freshly minced garlic. Cook for about 30 seconds until fragrant, taking care not to brown it, as burnt garlic can become bitter.

Brown the Beef: Now, introduce 1.1 pounds of lean ground beef into the pot. Break it apart with your spatula and cook thoroughly until there’s no pink remaining, usually about 7-8 minutes. If any excess grease forms, carefully drain it off.

Combine Ingredients: Pour in the rinsed kidney beans and black beans, then add the 2 8-ounce cans of tomato sauce, 2 ¼ cups of beef broth, 1 ½ tablespoons of tomato paste, and 1 can of 28-ounce petite diced tomatoes. Stir well until everything is fully combined; this is where the magic begins.

Season the Chili: Sprinkle in 3 ½ tablespoons of chili powder, 1 tablespoon plus 1 teaspoon of ground cumin, cayenne pepper if using, 1 ¼ teaspoons of salt, and ½ teaspoon of black pepper. Mix until all the spices are evenly distributed.

Bring to a Boil: Increase the heat a touch to bring the mixture to a gentle boil. Make sure to stir frequently to prevent anything from sticking to the bottom.

Simmer the Chili: Lower the heat and let the chili simmer uncovered, stirring often. Allow it to thicken and develop flavor for about 30-40 minutes. The smell will be irresistible!

Final Taste Check: Before serving, taste your chili and adjust the seasoning if needed. Then ladle the hot chili into bowls and serve with your favorite toppings like cheese, sour cream, or chopped green onions.

Storing & Reheating

To store your leftover Stovetop Chili, let it cool to room temperature, then transfer it to airtight containers. It’s best stored in the refrigerator for up to 4 days. You can also freeze it for up to 3 months; ensure it’s in a freezer-safe container to prevent freezer burn. When you’re ready to enjoy the leftovers, simply reheat in a saucepan over medium heat until warmed through, about 10-15 minutes, or in the microwave for 3-5 minutes. Note that the texture may change slightly upon reheating, but a splash of beef broth or water can refresh its consistency.

Chef’s Helpful Tips

Avoid Overcooking: Ensure not to cook the chili too long without stirring; you want it to thicken but not to stick to the bottom of the pot.
Temperature Matters: Using room temperature ingredients ensures even cooking, especially for the ground beef.
Taste as You Go: Don’t forget to taste your chili before serving; adjusting the spices at the end can make a world of difference!
Add More Beans: If you like a heartier chili, feel free to add more beans or even corn for added sweetness and texture.
Make-Ahead Friendly: This chili tastes even better the next day, so consider making it ahead of time to let the flavors meld.

Stovetop Chili is not just a meal; it’s a delightful experience that brings warmth and comfort with every bite. As you enjoy this dish, feel free to experiment with different toppings, spice levels, and even additional ingredients like bell peppers or corn to make it your own. There’s no one way to enjoy chili, so let your creativity shine.

Recipe FAQs

Can I make this chili vegetarian?

Absolutely! Substitute the ground beef with lentils or a mix of your favorite vegetables, and replace the beef broth with vegetable broth. You’ll still have a rich and hearty chili.

How can I adjust the spiciness of the chili?

You can control the heat by adjusting the amount of chili powder and cayenne pepper. If you prefer a milder flavor, start with less and add more after tasting.

What can I serve with Stovetop Chili?

This chili is perfect on its own, but you can serve it with cornbread, tortilla chips, or over rice for a heartier meal. It also pairs well with a fresh green salad.

How long can I store leftovers?

Leftover Stovetop Chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Just make sure it’s in an airtight container for best results.

More One Pot Recipes

Lablabi (Tunisian Chickpea Stew)

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Stovetop Chili

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Author: Anna
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Category: One Pot
Method: Stovetop
Cuisine: Tex-Mex

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Description

This Stovetop Chili offers a delightful blend of flavors with lean ground beef, a variety of beans, and rich tomato goodness, making it an ideal option for a quick and comforting meal. Perfect for easy cozy dinners!

Ingredients

Scale

2 ½ tablespoons avocado oil
1 large onion
3 cloves garlic
1.1 pounds lean ground beef
1 15-ounce can kidney beans
1 15-ounce can black beans
2 8-ounce cans tomato sauce
2 ¼ cups beef broth
1 ½ tablespoons tomato paste
1 28-ounce can petite diced tomatoes
3 ½ tablespoons chili powder
1 tablespoon plus 1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
1 ¼ teaspoons salt
½ teaspoon ground black pepper

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Instructions

Heat the avocado oil in a large Dutch oven over medium-high heat until shimmering.
Add the diced onion and sauté until it becomes soft and translucent.
Mix in the minced garlic, cooking briefly until fragrant without browning.
Add the lean ground beef, breaking it apart, and cook until browned with no pink showing.
Drain excess grease if necessary, then return the pot to heat.
Incorporate the kidney beans, black beans, tomato sauce, beef broth, tomato paste, diced tomatoes, chili powder, ground cumin, cayenne pepper, salt, and black pepper, stirring until well combined.
Bring the mixture to a gentle boil, stirring often, then reduce heat to maintain a steady simmer.
Allow chili to simmer uncovered, stirring occasionally, until slightly thickened and richly flavored.
Taste and adjust seasoning if needed, then serve hot in bowls with your choice of toppings.

Notes

Consider adding more vegetables like bell peppers or corn for extra nutrition.
For a spicier version, increase the cayenne pepper or add some jalapeños.
Store leftovers in the refrigerator for up to 4 days; freeze for longer storage.