Dinner

Best Ground Beef Stovetop Chili Recipe

Byreem everly January 15, 2026January 15, 2026

Introduction

This hearty ground beef stovetop chili is a flavorful and comforting meal perfect for chilly days. Packed with spices, beans, and tender beef, it’s easy to make and sure to please a crowd. Enjoy a warm bowl of this classic chili any day of the week.

A close-up view of a white bowl filled with chili made of dark brown cooked ground beef mixed with red kidney beans in a thick, reddish-brown sauce. On top at the center, there is a large dollop of white sour cream, partly covered by a generous pile of shredded bright yellow cheese. Small green chopped herbs are sprinkled around the sour cream and cheese, adding fresh color contrast. The bowl is placed on a white marbled surface with a few green parsley leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 lb ground beef (80/20 or leaner)
2 tbsp chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp cayenne (optional)
Salt & pepper, to taste
1 can (6 oz) tomato paste
1 can (15 oz) diced tomatoes (fire-roasted if possible)
2 cups beef broth (low-sodium preferred)
1 can (15 oz) red kidney beans, drained & rinsed
1 can (15 oz) black beans, drained & rinsed

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Sauté the diced onion for 3–4 minutes until softened.
Step 2: Add the minced garlic and cook for 30 seconds until fragrant.
Step 3: Add the ground beef, breaking it apart with a spoon. Cook until browned, about 5–7 minutes. Drain excess fat if needed.
Step 4: Stir in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Cook for 1 minute to release the spices’ aroma.
Step 5: Add the tomato paste and cook for 1 minute, stirring well. Then stir in diced tomatoes and beef broth.
Step 6: Add the drained kidney beans and black beans, stir to combine. Simmer uncovered for 30–40 minutes, stirring occasionally, until the chili thickens.
Step 7: Taste and adjust seasoning as needed. Serve hot with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.

Tips & Variations

For extra depth, add a splash of beer or a teaspoon of cocoa powder when simmering.
Use fire-roasted diced tomatoes for a smoky flavor boost.
Adjust cayenne pepper to your preferred spice level or omit for milder chili.
Swap black beans with pinto or your favorite bean variety.
Leftover chili freezes well, making it a great make-ahead meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much. You can also freeze chili for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white bowl filled with chili consisting of ground meat and dark red kidney beans in a thick red sauce. On top, there is a dollop of white sour cream, shredded yellow cheese, and chopped green herbs sprinkled over the chili. The bowl is placed on a white marbled surface with some green herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can brown the beef and sauté the onions and garlic on the stovetop first, then transfer all ingredients to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.

What toppings go well with this chili?

Classic toppings include shredded cheddar cheese, sour cream, chopped green onions, jalapeño slices, and fresh cilantro. You can also serve with cornbread or tortilla chips for added texture.