Skip to content 
Introduction
Welcome to your new favorite comforting meal: a classic hearty chili! This chili recipe stovetop method is incredibly simple, making it perfect for busy weeknights or feeding a crowd. It’s a dish that brings warmth and flavor to any table. You’ll achieve rich, deep flavors with minimal fuss, proving that homemade doesn’t have to mean complicated. Get ready to enjoy a warm, satisfying bowl that truly hits the spot, offering comfort in every spoonful.
Why You’ll Love This Stovetop Chili Recipe
This chili recipe stovetop is an absolute winner for many reasons. It truly delivers on taste and convenience for busy schedules.
- Incredibly satisfying and hearty: Packed with robust flavors and wholesome ingredients, it’s a meal that truly fills you up and leaves you contented.
- Simple, straightforward stovetop cooking: No fancy equipment or techniques needed, just a single pot and a little simmering time for delicious results.
- Perfect for any meal or gathering: From cozy family dinners to lively game day parties, this chili always impresses everyone with its appeal.
- Customizable to your taste: Easily adjust the spice level, protein, and beans to fit your family’s preferences, making it uniquely yours.
- Great for meal prep: It tastes even better the next day, making it ideal for planned lunches or dinners throughout the week.
This quick homemade chili simplifies mealtime without sacrificing taste or quality.
Ingredients for Your Hearty Stovetop Chili
Crafting the perfect chili recipe stovetop begins with quality ingredients. Here’s what you’ll need to create a truly memorable meal that will warm you from the inside out:
- Lean ground beef: 2 pounds
- Onion: 1 (diced)
- Jalapeño: 1 (seeded, finely diced)
- Garlic: 4 cloves (minced)
- Chili powder: 2 ½ tablespoons (divided)
- Cumin: 1 teaspoon
- Green bell pepper: 1 (seeded, diced)
- Crushed tomatoes: 14.5 ounces (1 can)
- Canned red kidney beans: 19 ounces (drained, rinsed)
- Canned diced tomatoes: 14.5 ounces (with juices)
- Beef broth: 1 ½ cups
- Beer: 1 cup (optional)
- Tomato paste: 1 tablespoon
- Brown sugar: 1 tablespoon (optional)
- Salt and black pepper: to taste
Notes & Substitutions
Feel free to personalize your pot of chili to suit your preferences. You can use ground turkey, pork, or a combination of meats instead of beef for different textures. For more heat, leave some jalapeño seeds in or add a pinch of cayenne pepper. Try black beans or pinto beans if kidney beans aren’t your favorite, expanding the flavor profile. If you prefer not to use beer, simply substitute it with an equal amount of extra beef broth for depth. Brown sugar balances the acidity of the tomatoes and enhances overall flavor with a subtle sweetness. Any canned tomato product will work well if you need to swap for convenience.
Essential Equipment
Gathering your tools before you start makes cooking a breeze. This easy chili preparation requires just a few basic kitchen items. You likely have most of these on hand already, making this a truly simple and accessible dish to prepare.
- Large heavy-bottomed pot or Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
How to Make Stovetop Chili
Get ready to create a fantastic pot of chili with this simple, step-by-step guide. This chili recipe stovetop method is designed for ease and maximum flavor, making your cooking experience enjoyable.
Prep Time: 20 Minutes
Cook Time: 45-60 Minutes
Yields: 8 servings
Step-by-Step Instructions:
- Season the Beef: In a large bowl, combine the lean ground beef with 1 ½ tablespoons of the chili powder. Mix well until the seasoning is evenly distributed throughout the meat. This ensures deep flavor.
- Brown the Meat and Aromatics: Place your large heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned ground beef, diced onion, finely diced jalapeño, and minced garlic. Cook, breaking up the meat with your wooden spoon, until the beef is fully browned and the onions are softened, about 8-10 minutes. This creates a flavorful base for your stovetop chili.
- Drain Excess Fat: Carefully tilt the pot and use a spoon to scoop out any excess rendered fat. This keeps your chili from being greasy, contributing to a cleaner taste.
- Add Remaining Spices: Stir in the remaining 1 tablespoon of chili powder and the cumin. Cook for another minute, stirring constantly, until fragrant. This toasts the spices, deepening their flavor significantly.
- Incorporate Bell Pepper: Add the diced green bell pepper to the pot. Cook for 2-3 minutes, just until it starts to soften slightly. This adds a subtle sweetness and texture.
- Introduce Tomatoes and Beans: Pour in the crushed tomatoes, canned diced tomatoes (with their juices), and the drained and rinsed red kidney beans. Stir them in thoroughly.
- Add Liquids and Enhancers: Stir in the beef broth and the optional beer (if using). Add the tomato paste and the optional brown sugar. Stir everything together until well combined, ensuring all ingredients are distributed.
- Simmer to Perfection: Bring the chili mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and let it simmer for 45-60 minutes. Stir occasionally to prevent sticking and ensure even cooking. This consistent simmering ensures a deeply flavorful chili recipe stovetop.
- Reach Desired Thickness: Continue to simmer uncovered for the last 15-20 minutes, or until the chili has reached your desired thickness. The longer it simmers, the more the flavors will meld and deepen for a truly hearty result.
- Adjust Seasonings: Taste the chili and season with salt and black pepper as needed, ensuring perfect balance. Add more chili powder or a pinch of cayenne if you desire more heat. Serve hot with your favorite toppings for a complete meal!
Pro Tips & Troubleshooting for Perfect Stovetop Chili
Elevate your home-cooked chili with these helpful hints, ensuring every batch is perfect.
- Simmer Longer: For an even richer, deeper flavor, let your chili simmer for an extended period, up to 2-3 hours on low heat.
- Adjust Spice: Amp up the heat by adding another seeded jalapeño, a pinch of red pepper flakes, or a dash of hot sauce.
- Brown Meat Thoroughly: Don’t rush browning the meat. This step creates foundational flavor for your whole pot of stovetop chili.
- Thicken Chili: If your chili is too thin, create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir it into the simmering chili and cook for a few minutes.
- Thin Chili: If it’s too thick, simply add a splash more beef broth or water until it reaches your preferred consistency.
- Don’t Overcrowd: Use a large enough pot to allow proper browning and even simmering. This ensures a successful and flavorful easy stovetop chili every time.
Serving Suggestions, Storage & Variations
This flavorful chili recipe stovetop creation is incredibly versatile in serving and adaptation.
Serving Ideas
- Classic Toppings: Shredded cheddar cheese, sour cream, or fresh green onions.
- Fresh Herbs: Garnish with fresh cilantro for brightness.
- Hearty Sides: Pair with warm cornbread, crusty bread, or tortilla chips.
- Meal Base: Serve over fluffy rice, pasta, or baked potatoes.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Freeze: Freeze cooled chili in freezer-safe containers for up to 3 months. Storing this chili recipe stovetop properly extends its life.
- Reheat: Warm on the stovetop or microwave until hot.
Flavor Variations
- Different Meats: Try ground turkey, chicken, or pork.
- Bean Variety: Add black beans, cannellini, or pinto beans.
- Vegetable Boost: Stir in frozen corn or diced zucchini.
- Smoky Flavor: Add smoked paprika or diced chipotle in adobo.
- Spice It Up: For intense heat, include a finely diced habanero.
Nutrition Information
Please note: The nutrition information provided is an estimate and can vary based on specific ingredients and portion sizes you choose. This hearty chili is generally high in protein and fiber, making it a satisfying and nutritious meal option. Customizing ingredients, such as choosing leaner meat or different beans, can easily alter the nutritional values to fit your dietary needs perfectly.
| Nutrients | Per Serving (Estimate) |
|---|---|
| Calories | 450-550 kcal |
| Protein | 35-45g |
| Fat | 20-30g |
| Carbohydrates | 30-40g |
| Fiber | 8-12g |
Frequently Asked Questions (FAQ) About Stovetop Chili
Here are some common questions about making this delicious chili.
- Can I make this chili vegetarian? Yes! Omit the ground beef and use vegetable broth. Add extra beans, mushrooms, or plant-based crumbles for substance.
- How can I make the chili thicker? Continue simmering uncovered until it reduces. A cornstarch slurry or small amount of mashed beans can also help.
- Can I use a slow cooker instead? Absolutely. Brown meat and aromatics, then transfer to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours; this slow cooker chili recipe adapts well.
- How long does homemade chili last? Stored in an airtight container, it lasts 3-4 days in the refrigerator.
- Is it possible to freeze chili? Yes, chili freezes well for up to 3 months. Thaw in the refrigerator before reheating.
- What are the best chili toppings? Popular choices include shredded cheese, sour cream, green onions, cilantro, avocado, and tortilla chips.
Conclusion
You now have all the tools to create a truly spectacular, comforting bowl of homemade chili. This easy chili recipe stovetop method delivers incredible depth of flavor with minimal effort, making it a perfect addition to your family meal rotation. Don’t hesitate to personalize it with your favorite ingredients and seasonings, making it uniquely yours. Dive in, experiment, and share your delicious creation with loved ones. Happy cooking and enjoy every hearty spoonful!
Hearty Stovetop Chili Recipe
Equipment
- Large heavy-bottomed pot or Dutch oven
- Cutting board and sharp knife
- measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 lb lean ground beef
- 1 onion, diced
- 1 jalapeño, seeded and finely diced
- 4 cloves garlic, minced
- 2 1/2 tbsp chili powder, divided
- 1 tsp cumin
- 1 green bell pepper, seeded and diced
- 14.5 oz can crushed tomatoes
- 19 oz can red kidney beans, drained and rinsed
- 14.5 oz can diced tomatoes (with juices)
- 1 1/2 cups beef broth
- 1 cup beer (optional)
- 1 tbsp tomato paste
- 1 tbsp brown sugar (optional)
- Salt and black pepper, to taste
Instructions
- Mix 1½ tablespoons of chili powder with the ground beef. In a large pot over medium-high heat, cook seasoned beef with diced onion, jalapeño, and garlic until browned and vegetables are softened (8–10 minutes).
- Drain excess fat from the pot to reduce grease.
- Stir in remaining chili powder and cumin. Cook for 1 minute until fragrant.
- Add diced green bell pepper and cook for 2–3 minutes until slightly softened.
- Stir in crushed tomatoes, diced tomatoes with juices, and kidney beans. Mix thoroughly.
- Add beef broth, optional beer, tomato paste, and optional brown sugar. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover partially and simmer for 45–60 minutes, stirring occasionally.
- Simmer uncovered for the final 15–20 minutes to thicken. Stir occasionally.
- Taste and adjust seasoning. Serve hot with desired toppings.
