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.

Best Ground Beef Stovetop Chili

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

Scale

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