The Best Homemade Stovetop Chili

Why You’ll Love This Recipe

This homemade stovetop chili is the perfect balance of bold flavors and hearty textures. Made with seasoned ground beef, fire-roasted tomatoes, and beans, it’s a one-pot meal that is both satisfying and easy to prepare. Whether you’re making it for a weeknight dinner, a family gathering, or game day, this chili is sure to impress.

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What Makes This Chili Special?

• Rich and Bold Flavor: A combination of spices, fire-roasted tomatoes, and beef broth creates a deep, savory taste.
• Thick and Hearty: The perfect texture with a balance of tender beef, beans, and a thick, flavorful broth.
• Customizable Spice Level: Adjust the chili powder and seasonings to make it as mild or spicy as you like.
• One-Pot Meal: Minimal cleanup and maximum flavor with a simple stovetop method.
• Perfect for Meal Prep: This chili tastes even better the next day and freezes well.

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Preparation Phase & Tools to Use

Essential Tools and Equipment

To make the best stovetop chili, you’ll need:

• Large Dutch oven or heavy-bottomed pot – Distributes heat evenly and allows for slow simmering.
• Wooden spoon or spatula – Helps mix and scrape up browned bits for extra flavor.
• Chef’s knife and cutting board – For chopping onions and mincing garlic.
• Measuring spoons and cups – Ensures precise seasoning and liquid balance.

Preparation Tips

• Chop ingredients in advance – Prepping onions and garlic ahead of time makes cooking seamless.
• Use quality beef – Choose 80/20 ground beef for the best balance of flavor and tenderness.
• Drain excess fat – After browning the beef, remove extra grease to prevent an oily texture.
• Simmer for depth of flavor – Allowing the chili to cook low and slow enhances its richness.

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Ingredients

Main Ingredients

• 1 lb ground beef (80/20 for best flavor)
• 1 medium yellow onion, chopped
• 1 ¾ cups beef broth
• 1 tablespoon olive oil
• 1 (28 oz) can fire-roasted crushed tomatoes
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed

Seasonings & Flavor Enhancers

• 3 tablespoons tomato paste
• 1 ½ teaspoons garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (optional, for a spicier kick)
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• Fresh cilantro

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Step-by-Step Directions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add chopped onion and sauté for 2 minutes, until softened.

Step 2: Brown the Beef

3. Add ground beef and cook, breaking it apart with a wooden spoon, for 5 minutes or until browned.
4. Drain excess fat to prevent a greasy chili.

Step 3: Add Garlic and Spices

5. Stir in minced garlic and cook for 30 seconds, until fragrant.
6. Add chili powder, cumin, brown sugar, oregano, salt, black pepper, and tomato paste. Mix well to coat the beef with the seasonings.

Step 4: Build the Base

7. Pour in beef broth, stirring to scrape up any browned bits from the bottom of the pot.
8. Stir in fire-roasted crushed tomatoes and both types of beans.

Step 5: Simmer to Perfection

9. Bring the chili to a boil, then reduce heat to low and let it simmer for 1–2 hours, stirring occasionally.
10. Keep the pot covered for the first hour, then uncover for the last 30 minutes to allow the chili to thicken.

Step 6: Serve and Enjoy

11. Ladle into bowls and top with cheddar cheese, sour cream, green onions, or fresh cilantro as desired.

Serving Suggestions

Chili is a complete meal on its own, but pairing it with the right side dishes can enhance the experience. Here are eight great options:

1. Cornbread

A classic pairing, cornbread adds a slightly sweet contrast to the smoky, spicy chili. Serve warm with butter or honey.

2. Garlic Bread

Crispy, buttery garlic bread is perfect for scooping up thick bites of chili.

3. Baked Potatoes

Serve chili over a baked potato for a filling and comforting meal. Add cheese, sour cream, and green onions for extra flavor.

4. Tortilla Chips or Crackers

Crunchy tortilla chips or saltine crackers add texture and make a great alternative to a spoon.

5. Steamed Rice

A bowl of white or brown rice helps balance the spices and makes the chili stretch further.

6. Grilled Cheese Sandwich

A melty grilled cheese pairs perfectly with a bowl of chili, especially for dipping.

7. Roasted Vegetables

Oven-roasted zucchini, bell peppers, or sweet potatoes add a nutritious and slightly sweet contrast.

8. Coleslaw

A tangy, creamy coleslaw provides a refreshing bite alongside the warm and hearty chili.

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Common Mistakes to Avoid & How to Perfect the Recipe

1. Using Too Lean Ground Beef

• Mistake: Choosing beef that is too lean results in a dry, less flavorful chili.
• Solution: Use 80/20 ground beef for the perfect balance of fat and flavor. Drain excess grease after browning.

2. Skipping the Simmering Time

• Mistake: Rushing the cooking process prevents flavors from fully developing.
• Solution: Simmer for at least 1 hour (ideally 2 hours) to deepen the taste and allow the spices to blend.

3. Not Adjusting the Seasoning

• Mistake: Failing to taste and adjust spices can result in a bland or overly spicy chili.
• Solution: Start with the listed seasonings, then adjust based on preference. Add more chili powder for heat, brown sugar for sweetness, or cumin for warmth.

4. Adding Beans Too Early

• Mistake: Cooking beans for too long can make them mushy.
• Solution: Add beans after the chili has simmered for a while to preserve their texture.

5. Not Using Enough Liquid

• Mistake: Without enough liquid, chili can turn too thick or even burn.
• Solution: Use beef broth and fire-roasted tomatoes to keep it balanced. If needed, add a splash of broth while simmering.

6. Forgetting to Deglaze the Pot

• Mistake: Leaving browned bits stuck to the pan wastes flavor.
• Solution: When adding beef broth, scrape the bottom to incorporate those flavorful bits.

7. Overloading with Spices Too Early

• Mistake: Spices added too soon can lose their potency.
• Solution: Add half the spices early on and adjust toward the end of cooking.

8. Not Letting the Chili Rest

• Mistake: Serving chili immediately without resting can make the flavors feel unbalanced.
• Solution: Let the chili sit for 10–15 minutes before serving to allow the flavors to meld together.

Recipe Tips for the Best Chili

1. Let It Rest Before Serving

Allowing chili to sit for 10–15 minutes after cooking helps the flavors meld together for a richer taste.

2. Make It Ahead of Time

Chili tastes even better the next day as the spices and flavors continue to develop. Consider making it a day in advance for deeper flavor.

3. Adjust Consistency as Needed

• If the chili is too thick, add a little beef broth or water to thin it out.
• If the chili is too thin, let it simmer uncovered for an additional 15–20 minutes to reduce excess liquid.

4. Add a Secret Ingredient for Extra Depth

A small amount of dark chocolate, cocoa powder, or cinnamon can enhance the smoky, rich flavors of the chili. Use sparingly to avoid overpowering the dish.

5. Customize the Spice Level

• For mild chili, reduce the chili powder and skip spicy toppings.
• For spicier chili, add extra chili powder, cayenne pepper, or diced jalapeños.

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Storage and Reheating Instructions

Storing Leftovers

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze chili in portions using freezer-safe containers for up to 3 months.

Reheating Instructions

• Stovetop: Reheat over medium heat, stirring occasionally, until warmed through. Add a splash of broth if needed.
• Microwave: Heat in 30-second intervals, stirring between each, until hot.
• From Frozen: Thaw overnight in the refrigerator, then reheat using one of the methods above.

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Frequently Asked Questions (FAQs)

1. Can I Make This Chili in a Slow Cooker?

Yes. Brown the beef and sauté the onions first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

2. Can I Use Ground Turkey Instead of Beef?

Absolutely. Substitute ground turkey for a leaner option while keeping the same seasoning and cooking method.

3. What Can I Use Instead of Beans?

If you prefer chili without beans, add extra ground beef, diced bell peppers, or mushrooms to maintain texture.

4. How Can I Make This Chili Vegetarian?

Replace the ground beef with lentils, mushrooms, or plant-based meat alternatives and use vegetable broth instead of beef broth.

5. How Do I Make My Chili Thicker?

Let the chili simmer uncovered for an additional 15–20 minutes, or mash some of the beans with a spoon to create a thicker consistency.

6. What Toppings Work Best?

Popular toppings include cheese, sour cream, avocado, jalapeños, hot sauce, green onions, and tortilla strips.

7. Can I Double This Recipe?

Yes. Simply double all the ingredients and use a larger pot to accommodate the extra volume.

8. Does Chili Get Better the Longer It Cooks?

Yes. The longer chili simmers, the more the flavors blend. Cooking for at least 1–2 hours ensures the best taste.

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Conclusion

This homemade stovetop chili is a hearty, flavorful dish perfect for cozy meals, meal prep, or gatherings. With rich spices, tender beef, and a slow-simmered sauce, it is sure to become a go-to recipe. Follow the tips for serving, storing, and customizing to create the perfect chili every time.

Would you like additional variations or ingredient substitutions to fit specific dietary needs?