Best Homemade Stovetop Chili (Cozy, Easy & Flavor-Packed!)

There’s nothing like a pot of chili bubbling away on the stovetop to make your home feel warm and welcoming. The rich spices, the tender beans, that meaty tomato base it’s like a hug in a bowl. This is my absolute go-to stovetop chili, packed with flavor and ready to satisfy that comfort food craving.

Why This Is the Best Homemade Stovetop Chili

This isn’t one of those bland, flat-tasting chilis. Nope. It’s deeply savory, slightly smoky, and perfectly cozy. We’re talking caramelized onions, a rich tomato paste base, and spices that bloom right in the pot. Plus, it’s totally flexible. Want it spicy? Add jalapeños. Prefer ground turkey? Swap it in. It’s the kind of chili that makes you sneak back for seconds, maybe thirds. Especially on a crisp evening or lazy Sunday.

When I’m in full cozy mode, I love pairing it with this cheesy cowboy casserole for the ultimate comfort-food combo. It’s a weeknight dinner dream.

Ingredients You’ll Need

Here’s what goes into this stovetop stunner:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1½ teaspoons minced garlic
• 3 tablespoons tomato paste
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (or more if you like heat)
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 28 oz can fire-roasted crushed tomatoes
• 15 oz can red kidney beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed
• 1¾ cups beef broth
• Optional toppings: shredded cheddar, sour cream, chopped green onions, fresh cilantro

And if you’re looking for a meatless version with big flavor, you’ll love this slow cooker lentil taco chili. It’s hearty, spiced just right, and packed with plant protein.

Kitchen Tools That Make It Easier

No fancy gear required, just a few trusty staples:

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Measuring cups and spoons
• Airtight containers for leftovers (trust me, you’ll want them)

A slow cooker can work too if you’re prepping in the morning, but nothing beats the quick stovetop simmer when you’re craving something fast and cozy.

Step-by-Step Instructions

1. Prep Your Ingredients First

Dice that onion, mince the garlic, and open up those cans. A little prep up front means smooth sailing when you hit the stove.

2. Brown the Meat

Heat the olive oil in your Dutch oven over medium-high heat. Toss in the chopped onion and cook until it softens and turns a little golden, about 2 minutes. Add the ground beef and cook until browned, breaking it apart with your spoon as it cooks. Once it’s fully cooked, drain off any excess fat.

3. Build the Flavor Base

Time for the good stuff. Stir in the garlic and let it cook for 30 seconds just until fragrant. Then add the tomato paste, cumin, chili powder, brown sugar, oregano, salt, and pepper. Stir everything well to coat the beef and bloom those spices for big flavor.

4. Simmer Low and Slow

Pour in the beef broth and scrape up any browned bits from the bottom. Add in the crushed tomatoes and both types of beans. Give it all a stir, bring it to a gentle boil, then reduce the heat to low and cover the pot.

Let it simmer for at least 1 hour, stirring occasionally. For a thicker chili, remove the lid during the last 30 minutes. The longer it simmers, the richer and more magical it becomes.

5. Serve It Up with Toppings

Spoon the chili into big bowls and load it up with your favorite toppings. I’m a shredded cheddar, sour cream, and green onion kind of girl. Tortilla chips for dunking? Always.

And if you’re in the mood for something creamy and comforting on the side, this cheddar garlic herb potato soup is a dreamy pairing.

Chili Variations & Custom Tips

Want to make it yours? Here’s how:

• Use ground turkey or chicken instead of beef
• Add chopped bell peppers or jalapeños for a kick
• Mix in a handful of frozen corn at the end
• Turn leftovers into chili mac or spoon it over baked potatoes

Or serve it on top of rice for a super cozy twist. Honestly, any way you scoop it, it’s a crowd-pleaser.

How to Store & Reheat Chili

This chili tastes even better the next day. Let it cool completely, then store in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, just splash in a bit of broth or water.

What to Serve With Chili

Keep it simple or go all out. Here are a few favorites:

• Cornbread (classic move)
• Rice or mashed potatoes
• Green salad or tangy slaw
• Tortilla chips or baked sweet potato fries

And of course, pair it with that slow cooker cowboy casserole for a flavor-packed dinner your whole table will devour.

FAQs About Homemade Chili

Your Turn to Cook

That’s it! Your pot of magic awaits. Whether it’s game day, Sunday dinner, or just a Tuesday that needs saving, this stovetop chili brings the warmth every single time. If you try it, let me know how it turned out in the comments or tag me with your cozy bowl.

Follow us on Pinterest for more cozy ideas, or join the fun on Facebook

Print