Ground Beef Stovetop Chili
A comforting and hearty ground beef stovetop chili with rich flavors and satisfying texture, perfect for chilly evenings and gatherings.
Ingredients
Meat
- 1 lb ground beef You can use lean ground beef for less fat.
Vegetables
- 1 large onion, diced Adds sweetness and depth.
- 2 cloves garlic, minced Key for savory flavor.
Canned Ingredients
- 1 can (15 oz) diced tomatoes Adds body and tangy flavor.
- 1 can (15 oz) red kidney beans, drained and rinsed Provides creamy texture and protein.
- 1 can (15 oz) black beans, drained and rinsed Adds earthy flavor.
- 1 can (6 oz) tomato paste Thickens the chili and intensifies flavor.
Spices
- 2 tablespoons chili powder Heart of the chili's flavor.
- 1 teaspoon cumin Adds a smoky, earthy undertone.
- 1/2 teaspoon smoked paprika For smokiness.
- 1/2 teaspoon cayenne pepper Optional for heat.
- to taste salt and pepper To season to taste.
Broth and Oil
- 2 cups beef broth Rich, flavorful base.
- 2 tablespoons olive oil For sautéing.
Instructions
Preparation
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Cooking
- Add ground beef, breaking it up as it cooks for 5-7 minutes until browned and no longer pink. Drain excess fat if needed.
- Sprinkle in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to coat beef and onions, letting spices bloom for 1-2 minutes.
- Stir in tomato paste, mixing well. Cook for another 2-3 minutes.
- Pour in diced tomatoes, beef broth, and season with salt and pepper to taste. Bring to a simmer, reduce heat, and let cook for 20-25 minutes.
- Add kidney beans and black beans to the pot. Simmer for another 10-15 minutes.
- Taste and adjust seasoning as needed, adding more salt, pepper, or chili powder if desired.
- Serve in bowls with desired toppings.
Notes
Top with shredded cheese, sour cream, or diced avocado. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.