Easy and Hearty Best Ground Beef Stovetop Chili

There is nothing like a warm bowl of chili on a snowy winter day.

This Best Ground Beef Stovetop Chili is the ultimate comfort food for your family. It is thick, savory, and smells absolutely wonderful while it simmers. You can have a hearty dinner ready with very little effort.

Why This Best Ground Beef Stovetop Chili Is a Winner

This recipe is a total lifesaver for busy weeknights. It uses simple pantry staples that you likely already have. Everything happens in just one pot, so cleanup is a breeze.

The flavors are deep and rich because we bloom the spices. This makes it taste like it simmered all day long. It is budget-friendly and feeds a large crowd easily.

Simple Cooking Steps

Making this chili is very straightforward and beginner-friendly. You start by browning the beef and softening the fresh vegetables. Then, you let the spices toast to unlock their full flavor.

Most of the time is spent letting the pot simmer. This allows all the ingredients to meld together perfectly. You can relax while the stove does the work for you.

Ingredients You’ll Need

This recipe relies on fresh aromatics and canned goods for convenience.

• 2 lbs lean ground beef (80/20 or ground chuck)
• 1 large yellow onion, finely diced
• 1 large green bell pepper, diced
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes with green chilies
• 2 cups beef broth
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Step-by-Step Directions

1. Brown the ground beef in a large pot over medium-high heat.
2. Remove the beef with a slotted spoon and keep some fat.
3. Sauté the onion and bell pepper until they are soft.
4. Stir in the garlic and tomato paste for two minutes.
5. Add all the spices and stir for one minute to bloom.
6. Return the beef to the pot with tomatoes, broth, and sugar.
7. Bring to a boil, then simmer covered for 45 minutes.
8. Stir in both types of beans and simmer uncovered for 15 minutes.
9. Season with salt and pepper before serving hot.

Best Ways to Enjoy It

Serve this chili in big bowls with your favorite toppings. We love shredded cheddar cheese and a dollop of cool sour cream. A side of warm cornbread is perfect for dipping.

For a fun twist, serve it over a baked potato. It is a soul-warming meal for a cozy night in. Set the table and enjoy this with your loved ones.

Storage & Reheating

This chili actually tastes even better the next day. Store leftovers in an airtight container in the fridge for up to four days. You can also freeze it for a quick future meal.

To reheat, simply warm it on the stove over medium heat. Add a splash of broth if it seems too thick. It is perfect for meal prep lunches during the week.

Tips for Best Results

• Don’t skip browning the beef for the best texture.
• Always bloom your spices to get that deep restaurant flavor.
• Use lean ground beef to avoid an overly greasy chili.
• Let it simmer uncovered at the end to thicken the sauce.
• For a winter gathering, keep it warm in a slow cooker.
• Add a pinch more brown sugar if you like it sweeter.
• Rinse your beans well to keep the flavors clean.

Ways to Switch It Up

• Swap the beef for ground turkey for a lighter version.
• Add extra cayenne pepper if you love a spicy kick.
• Use black beans instead of pinto beans for a change.
• Stir in some corn for a bit of summer freshness.
• Top with fresh avocado and lime for a bright finish.

Common Questions

Can I make this ahead of time?

Yes, this is an excellent make-ahead meal for busy nights. The flavors develop and become even more delicious after sitting overnight.

Is this chili very spicy?

It has a mild to medium heat as written. You can leave out the cayenne pepper to keep it kid-approved and gentle.

What if my chili is too thin?

Simply simmer it uncovered for a few extra minutes. This allows the liquid to evaporate and thickens the sauce naturally.

I hope this Best Ground Beef Stovetop Chili brings warmth to your home. It is a simple recipe that feels like a big hug in a bowl. Enjoy every savory bite with your family!

— Lidia

Best Ground Beef Stovetop Chili

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 8 servings

Calories 410 kcal

Ingredients

  

• 2 lbs lean ground beef (80/20 or ground chuck)
• 1 large yellow onion, finely diced
• 1 large green bell pepper, diced
• 4 cloves garlic , minced
• 3 tablespoons tomato paste
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes with green chilies
• 2 cups beef broth
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

 

• In a large Dutch oven or heavy-bottomed pot over medium-high heat, brown the ground beef while breaking it into small crumbles with a wooden spoon until no longer pink, approximately 8-10 minutes.
• Using a slotted spoon, remove the beef from the pot and set aside, leaving 1-2 tablespoons of the rendered fat in the pan.
• Add the diced onion and bell pepper to the pot and sauté for 5-6 minutes until the vegetables are softened and the onions are translucent.
• Stir in the minced garlic and tomato paste; cook for 2 minutes, stirring constantly until the tomato paste darkens slightly.
• Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper to the vegetables, stirring for 1 minute to bloom the spices in the residual fat.
• Return the cooked beef to the pot and stir in the crushed tomatoes, diced tomatoes, beef broth, brown sugar, and Worcestershire sauce.
• Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.
• Simmer the chili for 45 minutes, stirring occasionally to prevent sticking.
• Stir in the kidney beans and pinto beans, then continue to simmer uncovered for an additional 15 minutes to allow the sauce to thicken.
• Season with salt and black pepper to taste and serve hot with desired toppings.