Introduction

This homemade stovetop chili is a hearty and flavorful dish perfect for cozy nights. Packed with ground beef, beans, and a rich tomato base, it offers a satisfying meal that’s easy to prepare. Customize it with your favorite toppings for a personal touch.

A white pot with two handles holds thick chili with a rich dark red-brown color filled with beans and ground meat. On top, there is a small pile of shredded bright orange cheddar cheese and green chopped scallions, along with sprigs of fresh cilantro. Behind the pot, there is a white rectangular plate with four square pieces of golden brown cornbread stacked in two rows. To the side, fresh green cilantro and two red tomatoes with green stems rest on a white marbled surface along with a soft white cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 ¾ cups beef broth
1 tablespoon olive oil
28 oz can fire roasted crushed tomatoes
15 oz can red kidney beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
1 medium yellow onion, chopped
3 tablespoons tomato paste
1 ½ teaspoons garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder (optional for a hotter chili)
1 tablespoon brown sugar
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
For topping: shredded cheddar cheese, sour cream, green onions, cilantro, or any preferred garnish

Instructions

Step 1: Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Step 2: Add the chopped onion and sauté for about 2 minutes until it begins to soften.
Step 3: Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes.
Step 4: Drain any excess fat from the pot, then add the minced garlic and stir for 30 seconds.
Step 5: Stir in the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste until well combined.
Step 6: Pour in the beef broth, scraping any bits off the bottom of the pot.
Step 7: Add the crushed tomatoes and both kinds of beans. Bring the mixture to a boil.
Step 8: Reduce heat to low and let it simmer gently for 1 to 2 hours, stirring occasionally. Keep it covered during the first part.
Step 9: Uncover the chili during the last 30 minutes of cooking to allow it to thicken to your liking.
Step 10: Serve hot with your favorite toppings such as shredded cheese, sour cream, or fresh herbs.

Tips & Variations

For a spicier chili, add extra chili powder or a pinch of cayenne pepper.
Swap ground beef for ground turkey or chicken to lighten the dish.
Use diced tomatoes instead of crushed for a chunkier texture.
Adding a splash of beer or a teaspoon of smoked paprika adds a nice depth of flavor.
Let the chili sit overnight in the fridge—it tastes even better the next day.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much. This chili also freezes well for up to 3 months; thaw in the fridge before reheating.

How to Serve

A white bowl filled with three layers: the bottom layer is thick chili with reddish-brown color and visible beans and beef pieces; the middle layer is bright orange shredded cheddar cheese scattered evenly; the top layer is a dollop of white sour cream placed at center, garnished with bright green chopped scallions and fresh cilantro leaves. Next to the bowl is a shiny silver spoon on a white marbled surface, with fresh cilantro and green onions placed beside it. Part of a white pot filled with the same chili topped with shredded cheddar is in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra beans or vegetables like bell peppers and mushrooms to keep it hearty.

How thick should the chili be?

The chili should be thick but still saucy. If it’s too watery, simmer uncovered during the last 30 minutes to reduce the liquid. If too thick, add a little broth or water to reach your preferred consistency.