Ground Beef Stovetop Chili Recipe

Introduction

This ground beef stovetop chili is a hearty and comforting dish perfect for a quick weeknight dinner. Packed with beans, tomatoes, and bold spices, it simmers to develop rich flavors that everyone will love.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1.5 pounds ground beef (80/20 blend recommended)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup beef broth
• 1 tablespoon apple cider vinegar
• Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, avocado slices, tortilla chips

Instructions

1. Step 1: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Step 2: Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
3. Step 3: Add the minced garlic, green bell pepper, and red bell pepper to the pot. Cook for another 3-5 minutes, stirring occasionally, until the peppers are slightly softened.
4. Step 4: Add the ground beef to the pot and break it up with a spoon or spatula. Cook until browned, about 7-10 minutes. Drain off any excess grease.
5. Step 5: Return the pot to the stove and season the beef with salt, black pepper, chili powder, cumin, smoked paprika, oregano, and cayenne pepper if using. Stir well to combine.
6. Step 6: Pour in the crushed tomatoes, tomato sauce, and diced tomatoes. Stir to combine all ingredients.
7. Step 7: Add the kidney beans, black beans, and beef broth to the pot. Stir well.
8. Step 8: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 3 hours. Stir occasionally.
9. Step 9: Stir in the apple cider vinegar.
10. Step 10: Taste and adjust the seasonings as needed.
11. Step 11: Ladle the chili into bowls.
12. Step 12: Top with your favorite toppings and serve hot.

Tips & Variations

• For a spicier chili, increase the cayenne pepper or add chopped jalapeños with the bell peppers.
• Try substituting ground turkey or chicken for a leaner option.
• Use fire-roasted diced tomatoes for a smoky flavor.
• Adding a tablespoon of cocoa powder or a small piece of dark chocolate can enhance the chili’s depth.
• If you prefer a thicker chili, simmer uncovered for the last 15-20 minutes to reduce the liquid.

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 until warmed through. This chili also freezes well—freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and use extra beans or vegetables like mushrooms and zucchini. Adjust the seasonings and broth accordingly to maintain flavor and consistency.

What can I serve with this chili?

This chili pairs well with cornbread, rice, or tortilla chips. Add toppings like shredded cheese, sour cream, avocado slices, or chopped green onions to enhance the dish.

Ground Beef Stovetop Chili Recipe

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★★★★★

4.9 from 121 reviews

• Author: Jack
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x

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Description

This hearty Ground Beef Stovetop Chili is a delicious and easy recipe perfect for a quick and comforting dinner. Packed with flavorful spices, fresh vegetables, tomatoes, beans, and tender ground beef, this chili simmers slowly on the stovetop to develop rich, robust flavors. Topped with classic garnishes such as shredded cheddar, sour cream, and avocado slices, it’s a satisfying meal that’s both filling and crowd-pleasing.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped

Proteins

• 1.5 pounds ground beef (80/20 blend recommended)
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained

Liquids

• 2 tablespoons olive oil
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup beef broth
• 1 tablespoon apple cider vinegar

Spices and Seasonings

• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• Avocado slices
• Tortilla chips

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Instructions

1. Heat the oil: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to prepare for sautéing the vegetables.
2. Sauté onion: Add the chopped onion and cook for 5-7 minutes until softened and translucent, stirring occasionally to prevent burning.
3. Add garlic and peppers: Stir in minced garlic, green bell pepper, and red bell pepper, cooking for another 3-5 minutes until the peppers begin to soften.
4. Cook ground beef: Add the ground beef to the pot, breaking it up with a spoon or spatula. Cook until browned, about 7-10 minutes, then drain any excess grease to keep the chili from being too oily.
5. Season the meat: Return the pot to the heat and add salt, black pepper, chili powder, cumin, smoked paprika, oregano, and cayenne pepper if using. Stir thoroughly to evenly coat the beef and vegetables with the spices.
6. Add tomatoes: Pour in the crushed tomatoes, tomato sauce, and diced tomatoes with liquid. Stir to combine all the ingredients for a rich tomato base.
7. Add beans and broth: Stir in the rinsed kidney beans, black beans, and beef broth, mixing well to distribute everything evenly.
8. Simmer: Bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it cook for at least 1 hour, up to 3 hours, stirring occasionally to develop deep flavor.
9. Finish with vinegar: Stir in the apple cider vinegar to add brightness and balance the flavors of the chili.
10. Season to taste: Taste the chili and adjust salt, pepper, or spices as desired for your preferred flavor profile.
11. Serve: Ladle the chili into bowls, ready to be garnished and enjoyed.
12. Add toppings: Top with your favorite toppings such as shredded cheddar cheese, sour cream, chopped green onions, avocado slices, or tortilla chips for a delicious finishing touch.

Notes

• Use an 80/20 ground beef blend for the best balance of flavor and fat content, which keeps the chili juicy.
• Simmering the chili low and slow for at least an hour enhances the depth of flavor and tenderizes the ingredients.
• Drain excess grease after browning the beef to avoid greasy chili.
• Adjust the cayenne pepper amount or omit it for less heat.
• Optional toppings add texture and variety but can be omitted for a dairy-free or lighter version.
• Leftovers taste even better the next day as flavors meld further.
• This chili can be made ahead and refrigerated or frozen for easy meals later.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: ground beef chili, stovetop chili, easy chili recipe, quick dinner chili, beef and bean chili, comfort food, chili recipe with beans