The Best Homemade Stovetop Chili
This rich and flavorful stovetop chili is hearty, satisfying, and perfect for a cozy dinner. Made with seasoned ground beef, beans, and fire-roasted tomatoes, this classic dish has deep, smoky flavors that everyone will love.
Servings: 6
Ingredients
- 1 lb ground beef
- 1 ¾ cups beef broth
- 1 tablespoon olive oil
- 1 28 oz can fire-roasted crushed tomatoes
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 medium yellow onion chopped
- 3 tablespoons tomato paste
- 1 ½ teaspoons garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder optional, for spicier chili
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Green onions
- Fresh cilantro
Instructions
Sauté the Onion
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped onion and sauté for about 2 minutes, until softened.
Cook the Beef
- Add the ground beef and cook, breaking it up as it browns, for about 5 minutes.
Drain any excess fat.
- Add Seasonings and Tomato Paste
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Add chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Mix well to combine.
Deglaze with Broth
- Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits.
Add Tomatoes and Beans
- Stir in the fire-roasted crushed tomatoes and both types of beans.
Simmer the Chili
- Bring the mixture to a boil, then reduce the heat to low.
- Let it simmer gently for 1–2 hours, stirring occasionally to prevent sticking.
- Tip: Keep the pot covered for the first part of cooking, then uncover it during the last 30 minutes to allow the chili to thicken.
Serve
- Serve hot with your favorite toppings, such as shredded cheddar cheese, sour cream, green onions, or fresh cilantro.