This ground beef chili recipe stovetop method is the best way to warm up your home with deliciousness. This recipe uses ground beef, whole tomatoes, chili powder, cumin, and peppers simmered in a savory beef broth.
For a homemade chili recipe, I choose the stovetop method over the instant pot, slow cooker, or crockpot. I love the stovetop method because you get to brown the meats to lock in flavor.
With the stovetop method, you also have more control when adding your ingredients. This gives you more variety in texture and taste. This recipe has a lot of little ingredients that add together to pack on powerful flavor that will have your tastebuds moonwalking back for seconds.
This is a great meal prep recipe and you can feed your whole family easily. Put a large pot on the stove and get ready for a classic chili recipe that tastes even better the next day.
Contents
What you need
Beans. You have many options for chili beans, my favorite being the red kidney bean.
Ground beef. I like a higher fat percentage of ground chuck because it adds to the juiciness of the chili. The ground chuck gets browned at the bottom of the pan to lock in flavor, and the excess fat that is released is mixed with spices and fresh ingredients to create a delicious chili.
Tomatoes. I like San Marzano tomatoes. They are known for their sweet flavor and hearty texture. I use the canned type for accessibility. Any of your favorite meaty tomatoes will work.
Beef broth. The beef broth base infuses into the San Marzano tomatoes and bell peppers, which packs on more flavor.
Chili powder and a pinch of cayenne pepper adds heat.
Choice of beans?
There are different types of beans you can use. These are some choices that will add a nice texture to the chili. You can prepare dry beans, or toss in a can of cooked beans if you’re short on time. I use canned red kidney beans for this recipe. Other options are:
- Kidney beans
- Pinto beans
- White beans
- Garbanzo beans
Favorite sides for chili
These are my favorite toppings to have with chili.
- Sour cream
- Green onions
- Tortilla chips
- Cheddar cheese
- Hot sauce
- Green chiles
- Lime juice
What to eat it with
The best part of this recipe is that this dish is so versatile. Serve with your favorite sides like cheddar cheese, sour cream, and green onions.
Ladle a generous scoop of chili on top of white rice to make a gumbo-inspired dish.
Eat it with a salad for a balanced meal.
Protein choices
You can make this with different proteins to change up the flavor just slightly.
- Lean ground beef will make it less fatty.
- Ground turkey.
- Ground chicken.
You can even mix and match the 3 for a more savory flavor.
Just use equal ratios for your substitution, but this recipe is forgiving if you want to use 1/2 a pound more or less meat.
Modifications
Other things you can add to this recipe are:
- Green bell pepper. Adds freshness and sweetness.
- Sweet potatoes. Adds a starchy texture in addition to the beans.
- Sweet bell pepper. Adds sweetness. Put it in last minute for a crisp texture.
- Red pepper. This makes it the chili more sweet and adds a red color. More peppers will boost the vitamin C in this dish.
- Add more ground meat to add protein.
What you need
A large pot or a dutch oven.
With a dutch oven, you also get to brown your meat without burning it. My favorite size is the Le Creuset 5 1/2 quart.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 jalapeño, seed removed, cubed
- 1 bell pepper, seeded and cubed, optional
- 2 cloves garlic, minced
- 1 pound 80% ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 2 teaspoons kosher salt, more to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper, optional
- 1 1/2 cups beef broth
- 1 (28 oz.) can San Marzano tomatoes, sliced, with juice
- 1 (16 oz.) can dark red kidney beans, drained and rinsed
Directions
- In your dutch oven or large soup pot, heat olive oil over medium-high heat. Add the onion, jalapeno, and optional bell peppers stir for 2 minutes. Add garlic, stir for 1 minute.
- Add the ground beef to the pot. Break it apart with a silicon or wooden spoon. Stir for 6-7 minutes, until the beef broken down and is browned and no longer red.
- Add the chili powder, cumin, garlic powder, sugar, tomato paste, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), and drained beans. Stir well.
- Bring the liquid to a low boil. Then reduce the heat (low to medium-low) to gently simmer the chili, uncovered for 20-25 minutes, stirring occasionally.
- Add a little sugar or salt to taste.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Ground Beef Chili Recipe Stovetop Method
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 1 jalapeño (seed removed, cubed)
- 1 bell pepper (seeded and cubed, optional)
- 2 cloves garlic (minced)
- 1 pound 80% ground beef
- 2 ½ tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 2 teaspoons kosher salt (more to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper (optional)
- 1 ½ cups beef broth
- 1 28 oz. can San Marzano tomatoes, sliced, with juice
- 1 16 oz. can dark red kidney beans, drained and rinsed
Instructions
- In your dutch oven or large soup pot, heat olive oil over medium-high heat. Add the onion, jalapeno, and optional bell peppers stir for 2 minutes. Add garlic, stir for 1 minute.
- Add the ground beef to the pot. Break it apart with a silicon or wooden spoon. Stir for 6-7 minutes, until the beef broken down and is browned and no longer red.
- Add the chili powder, cumin, garlic powder, sugar, tomato paste, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), and drained beans. Stir well.
- Bring the liquid to a low boil. Then reduce the heat (low to medium-low) to gently simmer the chili, uncovered for 20-25 minutes, stirring occasionally.
- Add a little sugar or salt to taste.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
