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The Best Homemade Stovetop Chili Recipe

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★★★★★

4.6 from 75 reviews

This hearty homemade stovetop chili combines ground beef, fire-roasted tomatoes, and a blend of spices for a flavorful, comforting meal. Slow-simmered to perfection, this chili is perfect for a casual family dinner or for serving at gatherings, topped with cheese, sour cream, and fresh herbs.

Ingredients

Scale

Meat and Broth

  • 1 lb ground beef
  • 1 ¾ cups beef broth
  • 1 tablespoon olive oil

Vegetables and Beans

  • 1 medium yellow onion, chopped
  • 28 oz can fire roasted crushed tomatoes
  • 15 oz can red kidney beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed

Spices and Flavorings

  • 3 tablespoons tomato paste
  • 1 ½ teaspoons garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder (optional for hotter chili)
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Toppings (Optional)

  • Shredded cheddar cheese
  • Sour cream
  • Green onions
  • Cilantro
  • Other preferred toppings

Instructions

  1. Heat Oil and Sauté Onion: Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and sauté for about 2 minutes until it begins to soften, building a flavorful base for the chili.
  2. Brown Ground Beef: Add the ground beef to the pot, breaking it up with a spoon. Cook for approximately 5 minutes until browned evenly. Once browned, drain any excess fat from the pot to keep the chili from being greasy.
  3. Add Garlic and Spices: Stir in the minced garlic and cook for 30 seconds until fragrant. Mix in chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste thoroughly to coat the meat and onions with rich seasonings.
  4. Deglaze with Broth: Pour in the beef broth, stirring well and scraping up any browned bits stuck to the bottom of the pot. This adds wonderful depth and flavor to the chili.
  5. Add Tomatoes and Beans: Stir in the fire-roasted crushed tomatoes, kidney beans, and pinto beans, mixing everything together into a thick chili base.
  6. Simmer the Chili: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 1 to 2 hours. Stir occasionally to prevent sticking. Keep the chili covered during the first part of simmering to retain moisture, then uncover during the last 30 minutes to allow it to thicken as desired.
  7. Serve and Garnish: Once thickened and flavorful, ladle the chili into bowls and serve topped with shredded cheddar cheese, sour cream, green onions, cilantro, or any toppings of your choice for a personalized touch.

Notes

  • Simmering the chili low and slow allows flavors to meld and produces a richer taste and thicker texture.
  • Adjust chili powder according to your preferred spice level; omit for a milder chili.
  • Drain and rinse canned beans to reduce sodium and improve texture.
  • Use a heavy-bottomed pot like a Dutch oven to ensure even heat distribution and prevent burning.
  • Leftover chili tastes even better the next day and freezes well for up to 3 months.

Keywords: homemade chili, stovetop chili, ground beef chili, kidney beans, fire-roasted tomatoes, hearty chili recipe

Find it online: https://bakedbylisa.com/the-best-homemade-stovetop-chili-recipe/