The Best Homemade Stovetop Chili Recipe
If you’ve ever found yourself craving a steaming bowl of something hearty and bold, let me introduce you to The Best Homemade Stovetop Chili. This classic American dish combines tender ground beef, aromatic veggies, a rich medley of beans, and a tapestry of warming spices, all simmered to soul-satisfying perfection. It’s the kind of one-pot meal you’ll want to make again and again—whether you’re snuggling up for a cozy family dinner or feeding a hungry crowd on game day. Each spoonful is brimming with comforting flavors and just the right hint of smokiness, making this the ultimate go-to chili recipe for both weeknight meals and special gatherings.
Ingredients You’ll Need
You don’t need anything fancy—just a handful of well-chosen, everyday ingredients that come together to create the ultimate chili experience. Each element in The Best Homemade Stovetop Chili brings its own magic, adding richness, texture, or that pop of color we all love in a simmering pot of chili.
- Olive oil (2 tablespoons): Gives the base a touch of richness and helps everything sauté up lovely and golden.
- Yellow onion (1 large, diced): This foundational veggie builds savory depth and natural sweetness from the first sizzle.
- Garlic (4 cloves, minced): You’ll notice its aromatic punch right away—fresh garlic truly livens up the whole chili.
- Ground beef (2 pounds, or a mix of beef and pork): The star of the show; using a combo adds another layer of flavor, but beef keeps it classic.
- Tomato paste (1, 6 oz can): Boosts the stew’s richness with a touch of umami depth—don’t skip this little can!
- Crushed tomatoes (1, 28 oz can): This makes up the saucy backbone, adding body and a pleasing tang.
- Diced tomatoes (1, 15 oz can): Their tender chunks brighten up each bite and bring some extra texture.
- Kidney beans (1, 15 oz can, drained and rinsed): With their buttery texture, these beans are a chili must-have.
- Black beans (1, 15 oz can, drained and rinsed): These add an earthy note and contrast beautifully with the kidney beans.
- Beef broth (1 cup): Keeps things hearty and rich without being too thick or too thin—just the right consistency.
- Chili powder (1 tablespoon): The spice hero that gives The Best Homemade Stovetop Chili its signature kick!
- Ground cumin (2 teaspoons): Adds warmth and subtle smokiness that brings all the other flavors together.
- Smoked paprika (1 teaspoon): A dash of this gives a gentle smokiness, elevating that “slow-cooked all day” taste.
- Dried oregano (1 teaspoon): Brings a hint of robust earthiness that sings with the tomatoes and spices.
- Cayenne pepper (½ teaspoon, optional): Amp up the heat if you love things spicy—start here and adjust as you like!
- Salt (1 teaspoon): Essential for bringing all the flavors into perfect harmony.
- Black pepper (½ teaspoon): Adds a gentle, warming bite to balance the chili powder and cumin.
- Optional toppings: Shredded cheese, sour cream, diced onion, chopped cilantro—customize each bowl with your favorite extras!
How to Make The Best Homemade Stovetop Chili
Step 1: Sauté the Onions and Garlic
Start your chili journey by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until it’s soft and just beginning to turn golden—about five minutes. When the kitchen smells amazing, stir in the minced garlic and let it cook for just 30 seconds. You want it fragrant, not burnt, so keep a close eye!
Step 2: Brown the Meat
Next, it’s time for that sizzle! Add your ground beef (or a mix of beef and pork, if that’s your jam) right in with the onions. Use a spoon to break up any big chunks and let the meat brown evenly. This should take several minutes, and once the meat is no longer pink, you can drain off excess fat for a lighter, less greasy chili if you like.
Step 3: Deepen the Flavor with Tomato Paste
Scoop in the tomato paste and give everything a good stir. Let it cook for two minutes—this step caramelizes the paste, unleashing rich, tangy flavors that’ll make the base of The Best Homemade Stovetop Chili taste like it’s been simmering for hours.
Step 4: Add the Tomatoes, Beans, and Broth
Pour in the crushed tomatoes, diced tomatoes, kidney beans, black beans, and that cup of beef broth. Stir it all together and watch your pot transform into a stew brimming with color and texture. Beans add heartiness, while the broth keeps everything nice and saucy.
Step 5: Spices and Simmer
Here’s where the magic really happens. Sprinkle in your chili powder, cumin, smoked paprika, oregano, cayenne (if you like a kick), salt, and black pepper. Stir well, then bring the chili to a gentle boil. Once it’s bubbling, reduce the heat so it can simmer uncovered for 30 to 45 minutes. Give it an occasional stir and let the flavors mingle and deepen naturally. The best part is tasting and tweaking—add more salt, spice, or broth to make it perfect for you!
Step 6: Serve and Savor
Once your chili is thickened and fragrant, it’s ready to serve! Spoon generous portions into bowls and set out the toppings, letting everyone customize to their heart’s content. The satisfaction of that first bite will have everyone asking for seconds—guaranteed.
How to Serve The Best Homemade Stovetop Chili
Garnishes
Top each hot bowl of chili with a sprinkle of shredded cheese, a dollop of cool sour cream, a handful of fresh cilantro, or a smattering of diced onions. Every topping brings added flavor and texture, transforming each bowl into a personal creation that’s as fun to eat as it is delicious.
Side Dishes
The Best Homemade Stovetop Chili is hearty on its own, but it loves good company! Classic sides include warm corn bread, fluffy rice, tortilla chips for scooping, or a fresh green salad to add a zesty, light contrast. If you want a true comfort meal, pair it with baked potatoes or buttery garlic bread.
Creative Ways to Present
If you’re entertaining, try serving your chili in mini bread bowls, topping baked potatoes for a filling twist, or as a base for loaded nachos. It also makes a killer filling for chili cheese dogs or as the base in a build-your-own chili bar at parties. The possibilities make this recipe feel brand new every time!
Make Ahead and Storage
Storing Leftovers
One of the best things about The Best Homemade Stovetop Chili is how beautifully it stores. Simply transfer cooled leftovers into airtight containers and keep them in the fridge for up to four days. The flavors meld and deepen, making for even tastier reheats.
Freezing
Chili is one of the ultimate make-ahead meals—pack cooled portions into freezer-safe containers or resealable bags, label the date, and freeze for up to three months. Thaw overnight in the refrigerator or use your microwave’s defrost setting for best results.
Reheating
To reheat, gently warm the chili in a saucepan over medium-low heat, stirring occasionally until it’s hot and bubbling. A splash of water or broth helps revive the original texture if it’s become extra thick. For single servings, microwaving in short bursts works great too.
FAQs
Can I make The Best Homemade Stovetop Chili vegetarian?
Absolutely! Simply swap the ground beef for plant-based crumbles or extra beans, and use vegetable broth. You’ll still get that satisfying, meaty texture and deep chili flavor.
How spicy is this chili?
This recipe is moderately spiced with a gentle warmth. If you prefer more heat, add extra cayenne pepper, a dash of hot sauce, or even fresh jalapeños to suit your spice level.
Can I use different beans?
Definitely! While kidney and black beans are classic, feel free to substitute pinto beans or even chickpeas. Mixing different types adds interesting textures and flavors.
What’s the secret to thick, flavorful chili?
Cooking the chili uncovered for at least 30 minutes allows excess liquid to simmer off and the flavors to concentrate. Tomato paste and a balanced combination of spices are key for a robust, savory taste.
Can I make The Best Homemade Stovetop Chili in advance?
Chili actually tastes better the next day as all the flavors meld together! Make it a day ahead, store it in the fridge overnight, and reheat when ready to serve—it’s perfect for easy meal prep or entertaining.
Final Thoughts
There’s something undeniably comforting about digging into a hearty bowl of The Best Homemade Stovetop Chili. Whether you like it classic, spicy, or piled high with toppings, this dependable recipe never disappoints. Give it a try—you might just find yourself making extra so you always have leftovers for the next day!
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The Best Homemade Stovetop Chili Recipe
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Diet: Non-Vegetarian
Description
This homemade stovetop chili is a comforting and flavorful dish perfect for chilly nights. Packed with ground beef, beans, and aromatic spices, it’s easy to make and even better the next day.
Ingredients
Chili:
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 2 pounds ground beef (or a mix of beef and pork)
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans (drained and rinsed)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 cup beef broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Toppings:
- shredded cheese
- sour cream
- diced onion
- chopped cilantro
Instructions
- Heat the Olive Oil: In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook the Beef: Add ground beef and cook until browned. Drain excess fat if needed.
- Add Ingredients: Stir in tomato paste, then add crushed tomatoes, diced tomatoes, beans, and broth.
- Season: Stir in chili powder, cumin, paprika, oregano, cayenne, salt, and pepper.
- Simmer: Bring to a boil, then simmer uncovered for 30–45 minutes.
- Adjust: Taste and adjust seasoning as needed.
- Serve: Serve hot with optional toppings.
Add diced onion and cook until soft. Stir in garlic and cook until fragrant.
Notes
- This chili tastes even better the next day.
- For a spicier version, add jalapeños or hot sauce.
- You can also swap in ground turkey or plant-based meat for a lighter or vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 8g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
