There’s something magical about a steaming bowl of chili made on the stovetop — it’s cozy, comforting, and full of bold, savory flavors. With just one pot, simple pantry staples, and minimal hands-on time, you can transform ground beef into a dish that warms hearts (and bellies).
In this article, you’ll get a recipe for the best ground beef stovetop chili, along with tips, variations, serving ideas, storage advice, and answers to common chili questions. Whether you’re making a weeknight dinner for two or feeding a crowd, this chili has the flexibility and depth to shine.
Table of Contents
Why You’ll Love This Ground Beef Stovetop Chili
- Layered flavor, simple method. Browning the beef, toasting spices, and simmering slowly all help build richness without complexity.
- Highly customizable. Prefer no beans, extra heat, or milder flavor? You can adapt it to your taste.
- One-pot ease. Fewer dishes, less fuss, more enjoyment.
- Great for leftovers and meal prep. Chili improves overnight as flavors meld.
- Comfort food winner. It’s hearty, warming, and pairs with so many sides and toppings.
- Crowd-pleaser. Whether for a family dinner, a game day, or a casual gathering, it’s reliably satisfying.
Ingredients
To make the Best Ground Beef Stovetop Chili, gather these pantry-friendly staples:
- 1½ lb ground beef (use 80/20 or 85/15 for best flavor)
- 1 tbsp olive oil (especially helpful if using lean ground beef)
- 1 medium yellow onion, diced
- 1 bell pepper, diced (any color works)
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14–15 oz) diced tomatoes, with juices
- 1 can (14–15 oz) tomato sauce
- 2 cups beef broth
- 1 can (15 oz) kidney beans, drained and rinsed (optional)
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt, or to taste
- ¼ tsp black pepper
- Pinch of cayenne pepper (optional, for extra heat)
- ½ tsp sugar or honey (optional, helps balance acidity)
Note: You can easily swap in ground turkey, adjust spice levels, or omit the beans to suit your preferences. This chili is very forgiving.
Step-by-Step Instructions
Follow these steps carefully — each builds toward maximum flavor and texture:
- Prep ingredients.
Dice onion, bell pepper; mince garlic; open cans; measure spices. - Brown the ground beef.
Heat a heavy pot (Dutch oven or large stock pot) over medium heat. Add the ground beef, breaking it into pieces as it cooks. Brown thoroughly until no pink remains, and some bits turn golden. - Drain excess fat if needed.
If your beef is fatty, carefully drain off most of the grease, leaving ~1 tbsp for flavor. - Sauté vegetables.
Add onion and bell pepper to the beef. Cook 3–4 minutes until softened. Then stir in garlic, cooking an additional ~30 seconds until fragrant. - Incorporate tomato paste & toast.
Stir in tomato paste and cook for 1 minute, allowing it to darken slightly. This intensifies the tomato flavor and removes any raw edge. - Add spices.
Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat meat and veggies, and toast the spices for ~30 seconds to release their aroma. - Add liquids and tomatoes.
Pour in diced tomatoes (with juices), tomato sauce, and beef broth. Stir thoroughly, scraping up any browned bits on the bottom of the pot (the fond is flavor gold). - Add beans (if using).
Stir in the drained, rinsed beans gently so they integrate without breaking apart. - Bring to a simmer & reduce heat.
Increase heat to bring mixture to a gentle boil, then reduce to low. Cover partially, leaving space for steam to escape. - Simmer to marry flavors.
Let chili simmer for 20–30 minutes, stirring occasionally. If it’s too thick, add a splash of broth; if too thin, simmer uncovered for a few extra minutes. - Taste and adjust.
Near the end, taste for salt, sweetness, acidity, and heat. Add a pinch of sugar or splash of vinegar if needed. Add cayenne or red pepper flakes if you want more kick. - Rest before serving.
Let chili sit off heat for ~5–10 minutes before serving. This resting time lets flavors meld and stabilize.
How to Serve This Ground Beef Chili
When it’s time to dig in, these serving ideas and pairing suggestions help elevate your chili experience.
Serving Suggestions
- Over rice: A classic — serve the chili ladled over plain steamed rice to soak up juices.
- With cornbread: A sweet, buttery cornbread contrasts nicely with spicier chili.
- With tortilla chips or crackers: Great for scooping.
- In baked potatoes or sweet potatoes: Spoon chili atop split potatoes for a hearty twist.
- Topping burrito bowls or nachos: Use chili as a base for Tex‑Mex bowls.
Topping Ideas
- Shredded cheddar, Monterey Jack, or pepper jack cheese
- Sour cream or Greek yogurt
- Chopped green onions / scallions
- Fresh cilantro
- Sliced jalapeños or pickled jalapeños
- Diced avocado or guacamole
- Lime wedges for a squeeze of brightness
- Crushed tortilla chips or corn chips
Side Dishes to Complement
- Green salad with lime vinaigrette
- Corn on the cob
- Garlic bread or crusty bread
- Roasted or steamed vegetables
- Coleslaw (for contrast)
For Serving at Gatherings
- Keep chili warm in a slow cooker on “warm” setting
- Offer a toppings bar so guests can customize
- Serve small bowls as appetizers (with chips) followed by main course
- Use wide shallow bowls to help cool slightly and maximize surface area
With these serving options, your chili can fit casual family dinners, potlucks, or cozy nights in.
How to Store This Ground Beef Chili
One of chili’s best perks is how well it stores and reheats.
Cooling & Storing
- Allow the chili to cool slightly (no more than ~2 hours at room temp).
- Transfer into airtight containers or resealable freezer bags.
- Label with date, portion out by serving sizes if desired.
Fridge Storage
- Store in the refrigerator for 3 to 4 days.
- Use shallow containers to help it cool faster and more evenly.
Freezing
- Freeze up to 3 months safely.
- Use freezer‑safe containers or heavy-duty zip bags (remove excess air).
- Consider freezing in single‑meal portions for convenience.
Thawing & Reheating
- Thaw overnight in refrigerator (preferred).
- Reheat on stovetop over low heat, stirring occasionally; add a splash of broth if it seems dry.
- Or microwave in short intervals (stirring between) until heated through.
Texture & Flavor Changes
- Beans may soften over time — not a bad thing, but be gentle when stirring.
- Flavor often improves after resting (overnight in fridge) as ingredients meld.
- If the chili thickens too much after refrigeration, add a bit of broth or water and reheat gently.
Tips to Make the Best Ground Beef Chili
Here are insider tips to take your chili from average to spectacular.
- Brown thoroughly and don’t skip deglazing. The browned bits (fond) at the bottom of the pot carry tons of flavor. Add liquid and scrape them up.
- Toast the spices. After adding spices, cook for 20–30 seconds to “wake them up.”
- Layer seasoning. Use salt and spices in stages (during browning, then adjust at end) for complexity.
- Balance acidity. Tomatoes can make chili bright or sharp — a pinch of sugar or splash of apple cider vinegar helps tame it.
- Start mild; escalate heat later. You can always add more cayenne or hot sauce at the end, but you can’t remove heat once it’s too hot.
- Simmer uncovered if needed. If chili is too watery, remove the lid toward the end to reduce liquid.
- Don’t rush resting. Let it rest off heat before serving — flavors meld, and it’s easier to taste and adjust.
- Use good equipment. A heavy-bottomed pot (e.g. Dutch oven) distributes heat evenly and prevents scorching.
- Taste repeatedly. At different stages, taste and adjust — salt, sweetness, heat — so you end with a balanced result.
With those tips in mind, your chili will be more than just “good enough” — it’ll be memorable.
Variations of This Ground Beef Chili
If you like to mix things up, here are eight popular and tasty twists on the basic recipe:
- No‑bean chili (Texas‑style). Skip beans entirely, add more meat or vegetables, and let beef be the star.
- Turkey or chicken chili. Substitute ground turkey or chicken for a leaner version.
- Vegetarian / plant‑based chili. Use a meat substitute or double up on beans & veggies.
- White chili. Use white beans (like cannellini), chicken, green chiles, and lighter broth.
- Spicy chili. Add chipotle powder, habaneros, or extra cayenne for serious heat.
- Chili con carne (chunky). Incorporate cubed beef chunks in addition to ground beef.
- Slow cooker or Instant Pot adaptation. Brown meat first, then transfer to slow cooker or pressure cook.
- Smoky chili. Increase smoked paprika, add liquid smoke, or include a chipotle in adobo.
Each variation gives you flexibility depending on dietary needs, preferences, or what you have on hand.
FAQs
Q1: Can I use lean ground beef (e.g. 90/10 or 93/7)?
A: Yes — lean beef works, though there will be less fat to render. You may want to add a tablespoon of olive oil when sautéing the vegetables. Just be careful not to dry it out.
Q2: Do I have to include beans?
A: Not at all. Beans are optional. Many purists prefer a beanless chili. Use them for extra bulk, texture, or fiber, but omit if your preference is no beans.
Q3: Can I make this chili ahead of time?
A: Absolutely. In fact, many people prefer making chili a day ahead — flavors deepen overnight. Store in the fridge and reheat before serving.
Q4: How can I reduce tomato acidity?
A: Add a pinch of sugar, a drizzle of honey, or a small splash of apple cider vinegar. Let it rest and taste again — the acidity softens over time.
Q5: My chili is too watery — how do I thicken it?
A: Simmer uncovered to allow evaporation, mash a few beans, stir in more tomato paste, or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Q6: Can I freeze this chili?
A: Yes — chili freezes beautifully. Use freezer‑safe containers, label with date, and freeze for up to 3 months. Thaw overnight and reheat gently.
Final Thoughts
This Best Ground Beef Stovetop Chili brings together simplicity, versatility, and deeply satisfying flavor. With just one pot, pantry ingredients, and a few smart tips, you can create a dish that’s perfect for weeknights, gatherings, or meal prep.
Don’t be afraid to experiment with spice levels, omit or swap beans, or try one of the variations to make it your own. And after a hearty bowl of chili, you deserve a sweet finish —
Looking for dessert to follow your chili? Check out our Strawberry Crunch Cheesecake
Don’t miss our sweet bites — try Strawberry Truffles after dinner
After a warm bowl of chili, treat yourself — also see Caramel Apple Cheesecake Bars
If you want me to pull together a printable version with ingredient card, images, and more recipe layout, I can do that next.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
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Ground Beef Stovetop Chili
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
Description
A hearty stovetop chili made with ground beef, beans (optional), tomatoes and bold spices — perfect for weeknight dinners or crowd meals.
Ingredients
- 1½ lb ground beef
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14–15 oz) diced tomatoes
- 1 can (14–15 oz) tomato sauce
- 2 cups beef broth
- 1 can (15 oz) kidney beans, drained & rinsed (optional)
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt (adjust)
- ¼ tsp black pepper
- Pinch cayenne pepper (optional)
- ½ tsp sugar or honey (optional)
Instructions
1. Brown ground beef in a heavy pot over medium heat.
2. Drain any excess fat if necessary.
3. Add onion and bell pepper; cook until softened.
4. Stir in garlic and cook briefly until fragrant.
5. Mix in tomato paste and toast for ~1 minute.
6. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper; stir to coat.
7. Pour in diced tomatoes, tomato sauce and beef broth; scrape up browned bits.
8. Add beans if using and stir gently.
9. Bring to a simmer; reduce heat, cover partially, and simmer 20–30 minutes, stirring occasionally.
10. Taste and adjust seasoning; let rest before serving.
Notes
If you prefer no beans, omit them.
Adjust spices to suit your heat preference.
Add pinch of sugar or splash of vinegar to balance acidity.
Leftovers store well in fridge (3–4 days) or freezer (up to 3 months).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350