This is truly the best ground beef stovetop chili recipe you’ll ever need; my tried-and-true method guarantees a rich, savory, and perfectly thick chili in just about an hour using simple pantry staples.
I’ve spent years perfecting this recipe, and it’s the one I come back to every single time I crave a bowl of pure comfort. It’s hearty, packed with flavor, and so easy to whip up for a weeknight dinner or a game-day crowd.
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Key Takeaways
- One-Pot Wonder: Everything comes together in a single Dutch oven or large pot, making cleanup an absolute breeze. Perfect for busy weeknights!
- Ready in About an Hour: This recipe is designed for maximum flavor in minimal time. You get that slow-simmered taste without having to wait all day.
- Crowd-Pleasing Flavor: With a perfect balance of savory spices and rich tomato, this chili is a guaranteed hit with the whole family. It’s not too spicy, so everyone can enjoy it. If you’re looking for a different flavor profile, you have to try my creamy white chicken chili!
Why You’ll Love This Ground Beef Stovetop Chili
- That “Simmered-All-Day” Taste: The secret is layering the flavors—browning the beef, blooming the spices, and letting it simmer just long enough to meld together perfectly.
- A Hug in a Bowl: Seriously, there’s nothing more comforting than a warm bowl of homemade chili. It’s my go-to meal for cozy fall evenings.
- So Easy to Customize: Think of this as your perfect base camp. You can easily adjust the spice level, swap the beans, or add extra veggies. Make it your own!
- Packed with Goodness: This chili is full of protein from the ground beef and loaded with fiber-rich kidney beans to keep you full and satisfied for hours.
- Even Better the Next Day: The flavors get even deeper and richer after a night in the fridge, making it the perfect recipe for meal prep.
- The Perfect Partner for Dessert: After a hearty bowl of chili, a little something sweet is in order. My chewy fudgy brownies from scratch are the perfect finish!
A Chili Recipe Born from Football Sundays
Growing up in our house, the start of football season meant one thing: it was officially chili season. Every Sunday, my dad would declare a family chili cook-off. We’d all have our own little tricks—a secret spice, a different type of bean—but the goal was always the same: to create the richest, most comforting bowl of chili imaginable. This recipe is the culmination of all those years of friendly competition.
I’ve taken the best parts of every version I ever tasted and combined them into this one foolproof recipe. It has the heartiness of my dad’s classic and a few flavor secrets I’ve picked up over the years. It reminds me of those cozy Sundays, with the game on in the background and the whole house smelling incredible. It’s more than just a recipe; it’s a bowlful of happy memories, kind of like my Slow Cooker Beef Stew, which is another family favorite for those chilly days. I hope it brings just as much warmth and joy to your table.
Ingredients for Ground Beef Stovetop Chili
| Ingredient | Notes & Substitutes |
| 2 lbs lean ground beef | I prefer 85/15 or 90/10 so it’s not too greasy. You can also use ground turkey or chicken. |
| 1 large yellow onion, diced | A white onion works just fine, too. |
| 1 green bell pepper, diced | Feel free to use any color bell pepper you like! |
| 1 jalapeño, seeded & diced | Leave a few seeds in for extra heat, or omit it for a milder chili. |
| 4 cloves garlic, minced | Fresh is best, but 1 teaspoon of garlic powder works in a pinch. |
| 2 ½ tbsp chili powder | This is the star of the show! Use your favorite brand. |
| 1 tsp ground cumin | Adds a lovely, earthy warmth. |
| 1 (14.5 oz) can crushed tomatoes | Gives the chili a thick, rich base. |
| 1 (14.5 oz) can diced tomatoes | Don’t drain them! The juices add so much flavor. |
| 1 (19 oz) can red kidney beans | Drained and rinsed. Pinto or black beans are great substitutes. For another great ground beef recipe, try this ground beef zucchini casserole! |
| 1 ½ cups beef broth | Use low-sodium so you can control the salt level. |
| 1 tbsp tomato paste | My secret weapon for a deep, concentrated tomato flavor. |
| 1 tbsp brown sugar (optional) | Just a touch helps balance the acidity of the tomatoes. |
| Salt & black pepper | To taste. |
Equipment Needed
- Large Pot or Dutch Oven: A heavy-bottomed pot works best to prevent scorching.
- Wooden Spoon or Spatula: For breaking up the ground beef and stirring everything together.
- Cutting Board & Knife: For prepping your veggies.
- Ladle: For serving up those beautiful bowls of chili!
How to Make Ground Beef Stovetop Chili Step-by-Step
- Brown the Beef and Veggies: In a large Dutch oven over medium-high heat, add the ground beef, diced onion, bell pepper, and jalapeño. Cook, breaking up the meat with a wooden spoon, for about 8-10 minutes, or until the beef is no longer pink and the veggies have softened.
- Drain the Grease: Carefully tilt the pot and spoon out any excess grease. You definitely want to do this to keep your chili from feeling heavy.
- Add Garlic and Spices: Add the minced garlic, chili powder, and cumin to the pot. Stir constantly for about 1 minute until everything is incredibly fragrant. This little step, called “blooming,” really wakes up the spices and is a total game-changer for flavor!
- Combine Everything: Pour in the crushed tomatoes, diced tomatoes (with their juices), rinsed kidney beans, beef broth, and tomato paste. Add the optional brown sugar, a teaspoon of salt, and a half teaspoon of black pepper.
- Simmer to Perfection: Stir everything together until well combined. Bring the mixture to a boil, then immediately reduce the heat to low. Let the chili simmer uncovered for at least 45-60 minutes, stirring occasionally. You’ll know it’s ready when it has thickened beautifully and the flavors have all melded together. If you’re looking for another simple side, this easy baked zucchini is a winner.
- Taste and Serve: Give the chili a final taste and adjust the seasoning if needed. Add more salt, pepper, or even a dash more chili powder. Ladle into bowls and serve hot with all your favorite toppings!
Expert Tips for the Best Results
- Don’t Rush the Simmer: This is where the magic happens! Letting the chili simmer for at least 45 minutes uncovered allows it to thicken naturally and lets the flavors deepen into something truly special.
- Use Quality Ground Beef: Since it’s a key ingredient, using good-quality ground beef (I like an 85/15 blend) makes a big difference in the final flavor.
- Bloom Those Spices: I mentioned it in the steps, but it’s worth repeating! Tossing the spices in with the hot meat and veggies for a minute before adding liquids toasts them and unlocks so much more flavor. Trust me on this.
- Don’t Be Afraid to Season: Chili needs a good amount of salt to bring all the flavors to life. Be sure to taste it at the end of cooking and add more salt and pepper as needed. I use a similar technique in my easy garlic butter meatballs to make sure they’re perfectly seasoned.
What to Serve With Ground Beef Stovetop Chili
This chili is a meal in itself, but toppings and sides make it a true feast!
- Classic Toppings: Shredded cheddar cheese, a dollop of sour cream, sliced green onions, and fresh cilantro are non-negotiables in my house.
- Cornbread: A slice of warm, buttery cornbread on the side is perfect for dipping.
- Crackers or Corn Chips: Salty, crunchy crackers or Fritos add a fantastic texture.
- A Simple Salad: A crisp green salad with a light vinaigrette can be a refreshing contrast.
- Dips and Appetizers: If you’re serving this for game day, start with a crowd-pleasing dip like the best dill pickle dip.
Storing and Reheating Tips
One of the best things about this ground beef stovetop chili is that the leftovers are incredible! Store any extra chili in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it gently in a saucepan on the stove or in the microwave.
Nutrition Facts
| Nutrition Facts | |
| 8 servings per container | |
| Serving size | 1 bowl (approx. 1.5 cups) |
| Amount per serving | |
| Calories | 445 |
| % Daily Value* | |
| Total Fat 22g | 28% |
| Saturated Fat 9g | 45% |
| Cholesterol 95mg | 32% |
| Sodium 980mg | 43% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 9g | 32% |
| Total Sugars 11g | |
| Protein 34g | 68% |
| Vitamin D 0mcg | 0% |
| Calcium 115mg | 8% |
| Iron 5.4mg | 30% |
| Potassium 950mg | 20% |
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Ground Beef Stovetop Chili
What is the secret to really good chili on the stove?
The secret to really good chili is layering flavors and giving it time to simmer. Browning the beef properly, blooming the spices before adding liquids, and letting it simmer uncovered for at least 45 minutes makes all the difference in creating a rich, deep flavor.
Should you cook ground beef before adding it to chili?
Yes, you should always cook ground beef before adding it to chili. Browning the meat first develops a deep, savory flavor (thanks to the Maillard reaction) and allows you to drain off any excess grease, which prevents the final dish from being too heavy.
How long should you simmer chili on the stove?
For the best flavor and texture, you should simmer this ground beef stovetop chili for at least 45 to 60 minutes. This gives the flavors time to meld together and allows the chili to thicken up nicely. If you have more time, letting it go for up to 90 minutes will only make it better!
How do you keep ground beef tender in chili?
To keep ground beef tender, avoid overworking it when you break it up in the pan, and don’t overcook it during the browning stage—just cook until the pink is gone. Simmering it gently in the chili liquids will ensure it stays moist and tender.
Final Thoughts
I truly hope this recipe becomes a favorite in your home, just as it is in mine. There’s nothing better than sharing a warm, comforting meal with the people you love. Feel free to get creative with it, and please let me know how it turns out in the comments below—I can’t wait to hear from you! And if you’re already thinking about dessert, you can’t go wrong with a slice of my caramel brownie cheesecake!
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Happy cooking!
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Best Ground Beef Stovetop Chili
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
My tried-and-true method for the best ground beef stovetop chili, guaranteeing a rich, savory, and perfectly thick result in about an hour using simple pantry staples. This is pure comfort food, perfect for weeknight dinners or a game-day crowd!
Ingredients
2 lbs lean ground beef (85/15 or 90/10)
1 large yellow onion, diced
1 green bell pepper, diced
1 jalapeño, seeded & diced
4 cloves garlic, minced
2 ½ tbsp chili powder
1 tsp ground cumin
1 (14.5 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes, with juices
1 (19 oz) can red kidney beans, drained and rinsed
1 ½ cups beef broth
1 tbsp tomato paste
1 tbsp brown sugar (optional)
Salt and black pepper to taste
Instructions
In a large Dutch oven over medium-high heat, add the ground beef, diced onion, bell pepper, and jalapeño. Cook, breaking up the meat with a wooden spoon, for about 8-10 minutes, or until the beef is no longer pink and the veggies have softened.
Carefully tilt the pot and spoon out any excess grease.
Add the minced garlic, chili powder, and cumin to the pot. Stir constantly for about 1 minute until everything is fragrant to bloom the spices.
Pour in the crushed tomatoes, diced tomatoes (with their juices), rinsed kidney beans, beef broth, and tomato paste. Add the optional brown sugar, a teaspoon of salt, and a half teaspoon of black pepper.
Stir everything together until well combined. Bring the mixture to a boil, then immediately reduce the heat to low. Let the chili simmer uncovered for at least 45-60 minutes, stirring occasionally, until thickened.
Give the chili a final taste and adjust the seasoning if needed. Ladle into bowls and serve hot with all your favorite toppings!
Notes
Don’t Rush the Simmer: Letting the chili simmer for at least 45 minutes uncovered is key! This allows it to thicken naturally and lets the flavors deepen into something truly special.
Bloom Those Spices: Tossing the spices in with the hot meat and veggies for a minute before adding liquids toasts them and unlocks so much more flavor.
Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days. It’s even better the next day!
Freezing: This chili freezes beautifully. Let it cool completely, then store it in a freezer-safe container for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 445
- Sugar: 11g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 95mg
Keywords: ground beef chili, stovetop chili, easy chili recipe, classic chili