I still remember the first chilly evening I made this stovetop chili after moving here. With just a handful of spices and simple ingredients, I cooked something so comforting and quick—it felt like a warm hug after a long day. This easy stovetop chili recipe became my go-to for busy weeknights and game days.
Table of Contents
Why You’ll Love This Recipe
- Rich, hearty flavor in under an hour. Thanks to simple yet effective cooking techniques, this chili tastes like it’s been simmering all afternoon.
- One-pot, beginner-friendly recipe. No complicated steps or fancy equipment—just a cozy pot on your stovetop.
- Totally customizable to your family’s taste. Like it spicy or mild? Prefer turkey instead of beef? This recipe is easy to tweak.
- Comfort food made quick and simple. Perfect for busy adults juggling work and family, craving something warm and satisfying fast. You can find more delicious and easy recipes to enjoy on our site.
Ingredients You’ll Need
- 1 ½ pounds lean ground beef
- 1 onion, chopped
- 1 bell pepper, seeded and diced
- 2 14-oz cans kidney beans, rinsed and drained
- 1 8-oz can tomato sauce
- 1 14-oz can diced tomatoes
- 1 cup water (or beef broth)
- 2 teaspoons chili powder
- 1 teaspoon sea salt (plus more, to taste if needed)
- ½ teaspoon ground black pepper
A Note on the Key Ingredients
Ground Beef: I recommend lean ground beef because it gives you great flavor without too much grease, keeping the chili cozy but not heavy.
Chili Powder: Using a quality chili powder blend is a game-changer. It brings in that signature warmth and complexity without overpowering the other ingredients. You can buy a good blend or make your own—the difference is in the aroma and richness.
Beans: Kidney beans are classic here, offering a hearty texture and robust flavor. You could swap them for pinto or black beans if you want a slightly different taste or texture, but kidney beans truly hold their own in stovetop chili.
The magic of great chili happens before the simmer. First, browning the meat builds the base flavor. As the beef cooks, it forms brown bits called fond on the bottom of the pot—those bits are flavor gold. Don’t rush this step; a well-browned beef layer means your chili will be packed with savory depth.
Next, blooming the spices is your secret weapon. This means cooking your chili powder (and any other spices) briefly in the hot pan with the meat and onions before adding liquids. Blooming helps unlock the full aromatic potential of the spices, releasing rich flavors and scents that just can’t be achieved by adding them directly to the liquid.
How to Make Stovetop Chili (Step-by-Step)
- Sauté the aromatics. Heat olive oil in a large pot and cook the chopped onions until soft and fragrant, about 5 minutes.
- Brown the ground beef correctly. Add the lean ground beef and cook over medium-high heat, breaking it apart with a wooden spoon, until no longer pink and nicely browned. This step creates flavorful fond.
- Drain the fat if needed. If you’re not using extra-lean beef, carefully drain excess fat to keep the chili from becoming greasy.
- Add chili powder and other spices to bloom. Sprinkle in chili powder, salt, and black pepper. Stir well and cook with the meat and onions for 1-2 minutes to awaken the spices’ flavors.
- Deglaze the pan and add liquids. Pour in the tomato sauce, diced tomatoes, and water or beef broth. Use your spoon to scrape up any browned bits from the bottom of the pot—the flavor is all there.
- Add beans and simmer. Stir in the rinsed kidney beans. Cover the pot and lower the heat to simmer for 20 to 30 minutes, allowing the flavors to meld and deepen.
Pro Tips for Foolproof Stovetop Chili
Make your chili uniquely yours! Here are some delicious ways to dress it up:
- Creamy: Sour cream, sliced avocado
- Cheesy: Shredded cheddar, Monterey Jack cheese
- Fresh & Zesty: Chopped cilantro, diced red onion, jalapeño slices, lime wedges
- Crunchy: Corn chips, crunchy crackers
Creating your own chili bowl with these toppings adds a fresh and fun twist every time.
Flavor Balancing 101:
- For even deeper, richer flavor, try adding a teaspoon of unsweetened cocoa powder, instant coffee, or a splash of Worcestershire sauce while simmering. These unexpected ingredients boost complexity without overwhelming your chili.
- To brighten and wake up your flavors, add a splash of apple cider vinegar or squeeze fresh lime juice at the end. The acidity balances richness and keeps your chili lively.
Stovetop Chili Variations
| Variation | Substitution Instructions | Notes |
|---|---|---|
| Ground Turkey Chili | Swap 1 ½ pounds of ground beef for lean ground turkey. | Slightly lighter flavor but just as hearty. |
| Bean-Free (Texas Style) | Omit the beans entirely for a classic, meat-focused chili. | Great for low-carb or bean-free preferences. |
| Vegetarian Chili | Replace beef with cooked lentils or plant-based crumbles. | Add extra veggies and vegetable broth for depth. If you’re looking for another comforting bowl, try our Ultimate Foolproof White Chicken Chili Recipe for a different twist. |
How to Store, Freezing, and Reheating
Storing
Keep leftover chili in an airtight container and refrigerate for up to 4 days.
Freezing
Cool chili completely before portioning into freezer-safe containers or bags. It freezes well for up to 3 months—perfect for meal prep.
Reheating
Reheat gently on the stove over low heat, stirring often until warmed through. For quicker reheating, microwave in a covered dish, stirring halfway to ensure even heat.
This chili shines alongside:
- Ultimate Skillet Cornbread for that sweet, crumbly partner
- Simple Arugula Salad to add fresh, peppery balance
Both recipes are easy and match perfectly with chili’s comforting flavors.
Stovetop Chili
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat; add the onion and cook until softened, 4–6 minutes.
- Add the ground beef and cook, breaking it up, until browned and no longer pink, 6–8 minutes; drain excess fat if needed.
- Stir in bell pepper, kidney beans, tomato sauce, diced tomatoes, water (or broth), chili powder, salt, and pepper. Bring to a simmer, cover, and cook on low 20–30 minutes; taste and adjust seasoning.
Notes
Frequently Asked Questions
How do I make my chili thicker?
Simmer uncovered for the last 10 minutes to reduce liquid. Alternatively, mash some beans to naturally thicken the chili.
How can I fix bland chili?
Add a pinch of salt, a splash of vinegar or lime juice, or a dash of your secret ingredient (like cocoa powder) to brighten and deepen flavors.
How can I make my chili spicier?
Incorporate diced jalapeños, cayenne pepper, or your favorite hot sauce during cooking or as a topping. Adjust slowly to your heat preference.
How long should I simmer chili on the stove for the best flavor?
20 to 30 minutes is ideal to let flavors meld while keeping it quick. You can simmer longer on low for deeper richness if time allows.
Can I make this Stovetop Chili in a slow cooker?
Yes! Brown the meat and onions first, then transfer all ingredients to your slow cooker. For a related idea, you might also like our Irresistibly Creamy Crockpot White Chicken Chili. Cook on low for 6-8 hours or high for 3-4 hours.
Conclusion
This stovetop chili is my favorite weeknight hero—simple, satisfying, and full of flavor that feels like a big warm hug. Everyone has their own secret touch for chili! What’s your one secret chili ingredient or topping you can’t live without? Share it in the comments below—I’d love to hear it!
