There’s nothing quite like a steaming bowl of my Best Ground Beef Stovetop Chili on a chilly evening. I’ve been making this exact recipe for years – it’s the one my kids beg for when they come home from college, and the dish I always bring to potlucks because everyone asks for seconds. What makes it special? It comes together in about 30 minutes with simple ingredients, but tastes like it simmered all day. The secret is in how we layer those bold spices with the savory beef and creamy beans. Trust me, this isn’t just another chili recipe – it’s the comforting, flavor-packed meal you’ll want to make again and again.
Why You’ll Love This Best Ground Beef Stovetop Chili
This chili checks all the boxes for a perfect weeknight meal. Here’s why it’s become my go-to recipe:
- Quick magic: Ready in under 35 minutes – faster than ordering takeout!
- Comfort in a bowl: Hearty ground beef and beans make it satisfying enough for even the hungriest eaters.
- Flavor bomb: That blend of chili powder, cumin, and paprika? Absolute perfection.
- Your rules: Want it spicier? Add jalapeños. Vegetarian? Swap beef for mushrooms. It’s endlessly adaptable.
Seriously, this chili solves the “what’s for dinner” dilemma every single time.
Ingredients for Best Ground Beef Stovetop Chili
Here’s everything you’ll need to make this cozy, flavor-packed chili (and yes, I’ve made it enough times to know these measurements by heart!):
- 1 lb ground beef – 80/20 blend gives the best flavor
- 1 onion, diced – yellow or white works great
- 3 cloves garlic, minced – fresh is best, but 1 tsp jarred works in a pinch
- 1 bell pepper, diced – any color you like (I’m partial to red)
- 1 can (15 oz) kidney beans, drained – don’t skip rinsing them!
- 1 can (15 oz) black beans, drained – gives great texture contrast
- 1 can (14.5 oz) diced tomatoes – fire-roasted add amazing depth
- 2 tbsp chili powder – the flavor backbone
- 1 tsp cumin – smells like heaven when it hits the pan
- 1 tsp paprika – sweet or smoked both work
- 1/2 tsp each salt & black pepper – adjust to taste later
- 1 cup beef broth – low-sodium lets you control the salt
- 1 tbsp olive oil – for that perfect sauté
Ingredient Notes & Substitutions
This chili is wonderfully forgiving! Ground turkey works if you’re watching fat, and lentils make a great vegetarian swap. Out of black beans? Use two cans of kidney beans instead – the texture will still be perfect. Fresh tomatoes? About 2 cups chopped works instead of canned. Spice-wise, add cayenne if you like heat, or oregano for an herby twist. The beauty is in making it yours!
How to Make Best Ground Beef Stovetop Chili
Alright, let’s get cooking! This chili comes together so easily, but a few key steps make all the difference. Here’s exactly how I make it every time:
- Brown that beef right: Heat olive oil in your largest pot over medium heat. Add the ground beef and break it up with a wooden spoon – don’t stir too much! Let it get nice and browned in spots (about 5 minutes). Those crispy bits equal flavor gold.
- Sweat the aromatics: Push the beef to one side and add onion, garlic, and bell pepper. Cook until the onion turns translucent (about 3 minutes). Oh, that smell? Pure comfort.
- Spice it up: Sprinkle in all those gorgeous spices – chili powder, cumin, paprika, salt, and pepper. Stir constantly for just 30 seconds until fragrant. This “blooms” the spices and makes the flavor pop.
- Bring it all together: Dump in the tomatoes, beans, and beef broth. Scrape up any browned bits from the bottom – that’s free flavor!
- Simmer to perfection: Bring to a lively bubble, then reduce heat to low. Let it gently simmer uncovered for 20 minutes, stirring occasionally. This melds all the flavors beautifully.
That’s it! Your kitchen will smell amazing, and you’ll have the coziest bowl of chili ready in no time.
Tips for Perfect Best Ground Beef Stovetop Chili
Here are my tried-and-true tricks: Let it rest off heat for 10 minutes before serving – it thickens perfectly. For more heat, stir in a pinch of cayenne at the end. If it’s too thick? Add splashes of broth. Too thin? Simmer longer. And always taste and adjust salt right before serving!
Serving Suggestions for Best Ground Beef Stovetop Chili
Oh, the fun part! I always set out bowls of toppings so everyone can customize their chili just how they like it. My must-haves? A big dollop of cool sour cream to balance the heat, shredded sharp cheddar cheese that melts into gooey perfection, and fresh cilantro for a bright pop. Crumbled tortilla chips add the best crunch!
For sides, you can’t beat warm cornbread – it’s practically made for chili dipping. On busy nights, I’ll just serve it over steamed rice to stretch the meal. And if you’re feeling fancy? A simple green salad cuts through the richness beautifully.
Storage & Reheating Instructions
This chili keeps like a dream! Let it cool completely, then stash it in an airtight container in the fridge for up to 3 days. To reheat, I prefer the stovetop – just splash in a little broth or water and warm it over medium-low, stirring often. Microwave works too (cover it and stir halfway through). Want to freeze it? Portion into freezer bags, lay flat to save space, and it’ll stay perfect for 3 months. Thaw overnight in the fridge before reheating – tastes just-made every time!
Best Ground Beef Stovetop Chili Nutrition
Here’s the scoop on what’s in each comforting bowl (based on my standard recipe): A hearty 1-cup serving packs about 320 calories, with 22g protein from that flavorful beef and beans. You’re looking at 12g fat (but mostly the good, satisfying kind), 30g carbs, and a whopping 8g fiber to keep you full. Sodium lands around 650mg – use low-sodium broth if you’re watching that. Remember, these numbers can shift based on your exact ingredients and toppings (I’m looking at you, extra cheese lovers!).
FAQs About Best Ground Beef Stovetop Chili
After making this chili countless times (and fielding all my friends’ texts with questions!), here are the answers to what everyone wants to know:
Can I use ground turkey instead of beef?
Absolutely! I do this often when I want a lighter version. Just add an extra tablespoon of olive oil since turkey’s leaner. The flavor’s different but still delicious – I’ll sometimes bump up the spices a bit when using poultry.
How can I make it spicier?
Three easy ways: 1) Add a diced jalapeño with the bell peppers, 2) Mix in 1/4 tsp cayenne with the other spices, or 3) Stir in a few dashes of hot sauce at the end. Start small – you can always add more heat but can’t take it out!
Why does my chili taste bland?
Two likely culprits: Either you didn’t brown the beef well enough (those crispy bits = flavor!), or the spices need more time to bloom. Next time, really let the spice mixture cook for that full 30 seconds until it’s fragrant before adding liquids.
Can I make this in a slow cooker?
Yes! Just brown the beef and sauté the veggies first (this step is non-negotiable for flavor). Then dump everything in the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer cook time makes the flavors even richer!
Share Your Best Ground Beef Stovetop Chili
I’d love to hear how your chili turns out! Did you add any fun twists? Snap a photo and tag me – nothing makes me happier than seeing your cozy, steaming bowls of comfort. You can find more recipe inspiration on Pinterest.
Print
35-Minute Best Ground Beef Stovetop Chili That Slays Hunger
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
A hearty and flavorful stovetop chili made with ground beef, beans, and spices. Quick to prepare and perfect for a comforting meal.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spoon.
- Add onion, garlic, and bell pepper. Cook until softened.
- Stir in chili powder, cumin, paprika, salt, and black pepper.
- Add diced tomatoes, kidney beans, black beans, and beef broth.
- Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
- Serve hot with your favorite toppings.
Notes
- For extra heat, add a pinch of cayenne pepper or diced jalapeños.
- Let the chili sit for 10 minutes after cooking to thicken.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
