Stovetop Chili
There’s nothing like a bubbling pot of stovetop chili to make your kitchen smell like home this one’s rich, cozy, and totally crave-worthy with tender beans, bold spices, and a meaty tomato base.
Ingredients
- 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 to taste
- 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
Instructions
- Dice onion, mince garlic, and prep your ingredients.
- Heat olive oil in a Dutch oven over medium-high. Sauté onion until softened, about 2 minutes. Add ground beef and cook until browned. Drain excess fat.
- Add garlic and cook 30 seconds. Stir in tomato paste, cumin, chili powder, brown sugar, oregano, salt, and pepper to coat beef and bloom spices.
- Pour in beef broth, scraping the bottom of the pot. Add tomatoes, kidney beans, and pinto beans. Stir well.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for at least 1 hour, stirring occasionally. Uncover for the last 30 minutes for thicker chili.
- Spoon into bowls and top with your favorites like shredded cheddar, sour cream, and green onions. Serve with tortilla chips or cornbread.
Notes
Chili thickens and deepens in flavor over time leftovers are even better! Customize with ground turkey, bell peppers, jalapeños, or frozen corn. Perfect over rice, potatoes, or straight from the bowl.