The Best Homemade Stovetop Chili

Oh my gosh, you have to try The Best Homemade Stovetop Chili! It’s thick, hearty, and packed with flavor. Trust me, it’s the ultimate comfort food.

The ground beef, beans, and spices come together perfectly in one big pot. Plus, it simmers on the stovetop, filling your kitchen with the best smells. It’s so easy, you’ll want to make it all the time!

I love making this for cozy nights or game days. It’s always a hit, and everyone goes back for seconds. Once you taste it, you’ll see why it’s the best!

Let’s cook it up! Grab your beef, beans, and spices—I’ll walk you through it. You’re gonna love every bite!

Why You’ll Love This Recipe

• Deep, Rich Flavor: Slow simmering lets the spices blend beautifully with the beef and beans, making every spoonful hearty and satisfying.
• One-Pot Wonder: Everything comes together in a single pot, making cleanup easy and keeping the kitchen mess-free.
• Customizable Heat: Like your chili mild or extra spicy? It’s easy to adjust the chili powder and optional spicy additions to match your preference.
• Perfect for Meal Prep: Chili keeps well and tastes even better the next day, which makes it great for make-ahead lunches or dinners.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: About 20 minutes to chop vegetables, open cans, and measure spices.
• Cook Time: Approximately 45 minutes for simmering and developing rich flavor.
• Total Time: Around 1 hour from start to finish.

Servings:

This recipe makes a big pot of chili, perfect for 6 generous servings. If you’re serving a crowd or want leftovers for later in the week, you can easily double the ingredients.

Difficulty:

This recipe is straightforward and accessible for beginners, yet satisfying and rewarding for experienced cooks.

Required Kitchen Tools

• Large, Heavy-Bottomed Pot or Dutch Oven: For even cooking and heat distribution.
• Wooden Spoon or Heat-Resistant Spatula: To stir the chili without scratching the pot.
• Measuring Cups and Spoons: For precise ingredient measurements.
• Cutting Board and Sharp Knife: To chop onions, garlic, and any optional veggies.
• Can Opener: For opening canned tomatoes and beans.
• Ladle: Makes it easy to serve the chili into bowls.

Ingredients for The Best Homemade Stovetop Chili

Here’s a detailed look at what makes this chili so flavorful and hearty. You can find the precise measurements in the recipe card later in this article:

• Ground Beef: Choose lean ground beef for a hearty texture without excessive grease. The beef provides the base flavor for the chili.
• Beef Broth: This adds a rich, savory undertone and helps deglaze the pan after browning the beef.
• Olive Oil: Used for sautéing the onion and garlic, giving them a rich, mellow flavor.
• Fire-Roasted Crushed Tomatoes: These add a subtle smokiness and deep tomato flavor. If you can’t find fire-roasted, regular crushed tomatoes will work.
• Red Kidney Beans: Firm, hearty beans that hold up well in the simmering chili.
• Pinto Beans: Softer in texture than kidney beans, they add variety and body.
• Yellow Onion: Provides a sweet base flavor when cooked down.
• Tomato Paste: This intensifies the tomato flavor and helps thicken the chili.
• Garlic: Fresh minced garlic adds a savory, aromatic quality.
• Ground Cumin: Earthy and warm, cumin is essential for classic chili flavor.
• Chili Powder (Optional): Use a mild version for subtle heat or a hot version for a spicy kick. Add as much or as little as you like.
• Brown Sugar: A touch of sweetness balances the acidity of the tomatoes and the richness of the beef.
• Dried Oregano: Provides a gentle herbal note.
• Salt and Black Pepper: Essential seasonings to bring out the flavors.
• Optional Toppings: Shredded cheddar cheese for creaminess, sour cream for a cooling effect, fresh chopped green onions, and cilantro for brightness and color.

Variations for Stovetop Chili

• Ground Turkey or Chicken: Use these leaner proteins for a lighter option without losing flavor.
• Spicier Kick: Add diced jalapeños, a spoonful of chipotle in adobo, or extra chili powder.
• Extra Vegetables: Bulk up the chili with bell peppers, zucchini, corn, or carrots.
• Different Beans: Swap in black beans, white beans, or chickpeas for a different texture and taste.
• Add a Smoky Element: Smoked paprika or a hint of liquid smoke can deepen the flavor.

How to Make The Best Homemade Stovetop Chili

Follow these detailed steps to ensure your chili turns out rich, flavorful, and perfectly cooked.

1. Brown the Ground Beef

Heat the olive oil in a large pot over medium heat. Add the ground beef, breaking it into small pieces with a wooden spoon. Cook until the beef is no longer pink and has started to brown, about 5–7 minutes. This step is key to developing the chili’s savory depth.

2. Sauté the Aromatics

Once the beef is browned, add the finely chopped onion and minced garlic. Stir frequently, letting them cook for 3–4 minutes until softened and fragrant. This creates a flavorful base that will infuse the chili with a warm, rich aroma.

3. Add Tomato Paste and Spices

Stir in the tomato paste, ground cumin, chili powder (if using), dried oregano, salt, and black pepper. Cook for another minute, stirring constantly to toast the spices and deepen their flavor. The tomato paste should darken slightly in color, indicating it’s ready.

4. Deglaze and Build the Chili

Pour in the beef broth, scraping up any browned bits from the bottom of the pot with your spoon. These bits carry intense flavor. Add the fire-roasted crushed tomatoes, kidney beans, pinto beans, and brown sugar. Stir everything together until combined.

5. Simmer to Perfection

Bring the chili to a gentle simmer over medium heat. Once bubbling, reduce the heat to low and let it simmer uncovered for about 30–35 minutes. Stir occasionally to prevent sticking and ensure even cooking. The flavors will meld, and the chili will thicken as it cooks.

6. Taste and Adjust

After simmering, taste the chili. Adjust the seasoning by adding more salt, pepper, or chili powder as needed. If you like a thicker chili, let it simmer a bit longer. For a thinner consistency, stir in a little more broth.

7. Serve and Enjoy

Ladle the hot chili into bowls. Top with your favorite garnishes like shredded cheddar cheese, a dollop of sour cream, chopped green onions, or a sprinkle of fresh cilantro. Serve with warm cornbread, crackers, or crusty bread for a complete meal.

Serving and Decoration

How to Serve Stovetop Chili

This chili is incredibly versatile. Here are a few serving ideas:

• Classic Bowl: Serve hot with a side of warm cornbread or tortilla chips for dipping.
• Loaded Toppings: Offer shredded cheddar, sour cream, green onions, chopped cilantro, or jalapeño slices so everyone can customize their bowl.
• Over Rice: Ladle chili over fluffy rice or even quinoa for a hearty meal.
• On Baked Potatoes: Spoon chili onto baked potatoes for a satisfying twist.
• In Nachos: Use as a hearty topping for a big plate of nachos, then melt cheese over the top.

Storing The Best Homemade Stovetop Chili

• Refrigerator: Store cooled chili in an airtight container in the fridge for up to 4 days.
• Freezer: For longer storage, freeze portions in airtight containers or heavy-duty freezer bags. Label with the date and use within 3 months.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed. Microwave reheating works too—just cover and heat in 1-minute bursts, stirring in between.

Tips and Tricks for Success

• Brown the Meat Well: Don’t rush this step—it adds depth and savory notes to your chili.
• Toast the Spices: Cooking the spices with tomato paste before adding liquids helps develop a richer, more complex flavor.
• Adjust Consistency: For thicker chili, let it simmer longer uncovered. If you prefer a thinner consistency, add extra broth.
• Balance Flavors: Taste before serving. If it’s too acidic, a pinch more sugar helps. If it’s too mild, an extra dash of chili powder or a splash of hot sauce can brighten it up.
• Make it Ahead: Chili develops more flavor as it rests, so making it a day ahead is a great option.

Nutrition (Per Serving – Approximate)

Nutrient	Amount
Calories	375 kcal
Protein	25 g
Carbohydrates	28 g
Fat	18 g
Saturated Fat	7 g
Fiber	8 g
Sugar	7 g
Sodium	850 mg

Note: Nutritional values are estimates and can vary based on ingredients and portion sizes.

Chili FAQs

Q: Can I make this chili ahead of time?
A: Definitely! In fact, it’s often better the next day because the flavors have time to meld. Store it in the fridge and reheat gently when ready to serve.

Q: Can I freeze leftovers?
A: Yes, chili freezes well. Store cooled portions in airtight containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

Q: How do I make it spicier or milder?
A: Adjust the chili powder to your taste. For more heat, add diced jalapeños, a touch of cayenne, or chipotle in adobo. For a milder version, use less chili powder or omit it altogether.

Q: What toppings go well with this chili?
A: Shredded cheddar, sour cream, green onions, fresh cilantro, and even crushed tortilla chips are great options.

Q: Can I use a different type of beans?
A: Sure! Black beans, cannellini beans, or chickpeas work well too. Just be sure to drain and rinse them.

Conclusion

This stovetop chili brings together bold flavors, hearty textures, and simple ingredients in a way that feels comforting and satisfying. Whether you enjoy it straight from the pot with a piece of cornbread or dress it up with toppings for a game-day feast, it’s a recipe that works hard to please every time.

I’ve cooked this chili with ground beef, fire-roasted tomatoes, and a thoughtful blend of spices, creating a meal that’s both easy and rich in flavor. It’s a perfect fit for busy weeknights, weekend gatherings, or just a cozy dinner at home.