Description
Easy Stovetop Ground Beef Chili: Your go-to recipe for rich, comforting flavor in under an hour. Perfect for busy weeknights!
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs ground beef (80/20 lean)
- 2 (14.5 oz) cans fire-roasted diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 2 cups low-sodium beef broth
- Aromatics & Liquids:
- 1 large yellow onion, chopped
- 4–5 cloves garlic, minced
- 2 tbsp tomato paste
- Seasonings & Spices:
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- Finishing Touches & Toppings:
- Shredded sharp cheddar cheese
- Sour cream or plain Greek yogurt
- Fresh cilantro, chopped
- Sliced jalapeños (optional)
Instructions
- Brown the Beef, Drain the Fat:: Alright, first things first! Grab your biggest pot – a Dutch oven is my favorite for this stovetop ground beef chili – and heat it over medium-high heat. Toss in that ground beef and break it up with a spoon. You want it nicely browned all over, no pink bits left, you know? This is where all the flavor starts to build. Once it’s beautifully browned, drain off any excess fat. Honestly, don’t skip this step; it prevents your chili from being greasy. My stove always looks like a crime scene after this step, but it’s worth it!
- Sauté the Aromatics:: Now, reduce the heat to medium. If your pot looks a little dry, add a tiny drizzle of olive oil. Throw in your chopped onion and let it soften up, stirring occasionally, for about 5-7 minutes. You’ll start to see it turn translucent, and your kitchen will begin to smell wonderful – that’s the magic happening! Then, add the minced garlic and cook for just another minute until it’s fragrant. Don’t let it burn, though; burnt garlic is a sad, bitter thing, I’ve learned that the hard way.
- Build the Flavor Base:: This is where the stovetop ground beef chili gets its deep, rich taste! Stir in the tomato paste, chili powder, cumin, smoked paprika, and dried oregano. Cook for about 2-3 minutes, stirring constantly. You want those spices to toast a little, releasing all their amazing aromas. Your kitchen will smell like a spice market, seriously! This step is crucial for developing that complex flavor profile, so take your time and enjoy the smells.
- Add Liquids & Beans:: Pour in the fire-roasted diced tomatoes (juice and all!), the rinsed kidney beans, and the beef broth. Give everything a good stir, making sure nothing is sticking to the bottom of the pot. Bring the mixture to a gentle simmer. I often find myself taking a deep breath here, enjoying the anticipation of what’s to come. This is when all the ingredients start to get to know each other, you know?
- Simmer & Savor:: Once it’s simmering, reduce the heat to low, cover the pot, and let your stovetop ground beef chili gently bubble away for at least 30 minutes. Honestly, an hour is even better if you have the time! The longer it simmers, the more the flavors meld and deepen. Stir it occasionally to prevent sticking. This is my favorite part because the house just fills with the most comforting aroma. Sometimes I peek under the lid and just watch it bubble away, so satisfying!
- Taste & Season:: After simmering, take a taste! This is your moment to make it perfect for your palate. Add salt and freshly ground black pepper to your liking. If you want more heat, stir in a pinch of cayenne pepper. Sometimes I add a tiny splash of hot sauce here too. Trust your taste buds; you’re the chef! The chili should be thick, hearty, and bursting with flavor. It should look rich and inviting, ready for toppings!