Stovetop Ground Beef Chili Recipe
You’re hungry. You’re lazy. You want something hearty, flavorful, and ready before your stomach starts auditioning for a horror movie soundtrack.
Enter stovetop ground beef chili—the MVP of weeknight dinners. No fancy equipment, no 12-hour simmering rituals, just maximum flavor with minimal effort.
This isn’t your grandma’s chili (unless your grandma was a genius who hated dishes).
It’s bold, customizable, and stupidly easy. Ready to make your taste buds high-five? Let’s go.
Why This Recipe Slaps
This chili isn’t just good—it’s “cancel your takeout order” good.
The ground beef cooks fast but stays juicy, the spices hit like a flavor tornado, and the texture? Perfectly thick, not a sad soup masquerading as chili. Plus, it’s a one-pot wonder.
Less cleanup, more time to binge your favorite show. Win-win.
Ingredients You’ll Need
- 1 lb ground beef (80/20 for optimal juiciness)
- 1 onion, diced (yellow or white, no one’s judging)
- 3 garlic cloves, minced (or 1 tbsp pre-mined if you’re lazy—we get it)
- 1 bell pepper, diced (any color, but red adds sweetness)
- 1 can (15 oz) kidney beans, drained (or black beans if you’re rebellious)
- 1 can (15 oz) diced tomatoes (fire-roasted for extra drama)
- 2 tbsp tomato paste (the secret umami booster)
- 2 cups beef broth (or water in a pinch, but broth = flavor)
- 2 tbsp chili powder (adjust if you’re spice-averse)
- 1 tsp cumin (non-negotiable)
- 1 tsp paprika (smoked if you’re fancy)
- Salt and pepper (to taste, duh)
- 1 tbsp oil (vegetable or olive, whatever’s lurking in your pantry)
How to Make It: Step-by-Step
- Brown the beef. Heat oil in a large pot over medium-high. Add ground beef, break it up with a spoon, and cook until no pink remains (about 5–6 minutes).
Drain excess fat if you’re health-conscious (or leave it if you’re flavor-conscious).
- Sauté the veggies. Toss in onion, garlic, and bell pepper. Cook until soft (4–5 minutes). Your kitchen should smell like a Tex-Mex dream by now.
- Spice it up. Stir in chili powder, cumin, paprika, salt, and pepper.
Let the spices toast for 30 seconds—this wakes them up like a double shot of espresso.
- Add the liquids. Pour in diced tomatoes, tomato paste, and beef broth. Scrape the bottom of the pot to release any flavor-packed bits (a.k.a. the good stuff).
- Simmer like a boss. Bring to a boil, then reduce heat to low. Add beans, cover, and let it simmer for 20–25 minutes.
Stir occasionally to prevent mutiny.
- Taste and tweak. Need more salt? More heat? Now’s the time to adjust.
Pro move: Add a pinch of brown sugar if it’s too acidic.
Storage Tips
Got leftovers? Lucky you. Store chili in an airtight container in the fridge for up to 4 days.
Freeze it for up to 3 months—just thaw and reheat on the stove (add a splash of broth if it thickens too much). FYI, chili tastes even better the next day. Science.
Why You Should Make This Chili
It’s fast, cheap, and foolproof.
Perfect for meal prep, game day, or when you’re too tired to adult. Packed with protein and fiber, it keeps you full without weighing you down. Plus, it’s customizable—throw in corn, swap the meat, go vegan with lentils.
The world (or at least your dinner) is your oyster.
Nutrition Stats (Per Serving, serves 4)
- Calories: 380
- Protein: 28g
- Carbs: 22g
- Fiber: 6g
- Fat: 20g
Common Mistakes to Avoid
- Overcrowding the pot. If you double the recipe, use a bigger pot. Otherwise, you’ll steam the beef instead of browning it.
- Skimping on spices. Chili powder is the star. Don’t be shy.
- Boiling instead of simmering. Aggressive heat = tough beef.
Low and slow wins the race.
Alternatives to Mix It Up
- Ground turkey or chicken for a leaner option.
- Vegetarian? Swap beef for lentils or mushrooms.
- Kick up the heat with jalapeños or cayenne pepper.
- Top it with avocado, cheese, sour cream, or crushed tortilla chips for extra crunch.
FAQs
Can I make this in a slow cooker?
Absolutely. Brown the beef and sauté veggies first, then dump everything in the slow cooker on low for 6–8 hours or high for 3–4. Easy peasy.
Why drain the beans?
The starchy liquid can make the chili gloopy.
Draining ensures perfect texture. IMO, it’s worth the extra 2 seconds of effort.
Is chili better the next day?
100%. The flavors meld and deepen overnight.
Reheat gently on the stove for best results.
Can I skip the tomato paste?
You can, but it adds richness. In a pinch, use ketchup (yes, really).
Final Thoughts
This stovetop ground beef chili is the culinary equivalent of a trusty old hoodie—comforting, reliable, and always there when you need it.
Whether you’re feeding a crowd or just yourself, it’s a no-fail recipe that delivers every time.
Now go forth and chili.
