Introduction

This homemade stovetop chili is a comforting bowl of rich flavors and hearty ingredients. Perfect for chilly evenings, it combines tender ground beef, beans, and fire-roasted tomatoes into a warm, satisfying meal. Simple to make and full of depth, this chili will soon become your go-to comfort food.

A large white pot with two handles is filled with thick chili that has a deep red-brown color and visible chunks of ground meat and beans. On top of the chili, there is a heap of bright orange shredded cheese and small slices of fresh green onions mixed with chopped cilantro, adding a pop of color. Nearby, a white rectangular plate holds six square pieces of golden-yellow cornbread with a slightly browned top crust. The pot and plate sit on a white marbled surface with a white cloth and a bunch of fresh green cilantro next to the pot, while two ripe red tomatoes are placed in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 ¾ cups beef broth
1 tablespoon olive oil
28 oz can fire roasted crushed tomatoes
15 oz can red kidney beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
1 medium yellow onion, chopped
3 tablespoons tomato paste
1 ½ teaspoons minced garlic
1 tablespoon ground cumin
1 tablespoon chili powder (optional for a hotter chili)
1 tablespoon brown sugar
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
For topping: shredded cheddar cheese, sour cream, green onions, cilantro, or anything else you like!

Instructions

Step 1: Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Step 2: Add the chopped onion and sauté for about 2 minutes until it begins to soften.
Step 3: Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes.
Step 4: Drain any excess fat from the pot. Add the minced garlic and stir for 30 seconds.
Step 5: Stir in chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste until well combined.
Step 6: Pour in the beef broth, scraping the bottom of the pot to release any browned bits.
Step 7: Add the crushed tomatoes and both types of beans. Bring the mixture to a boil.
Step 8: Reduce heat to low and simmer gently, covered, for the first part of cooking. Stir occasionally for 1 to 2 hours.
Step 9: Uncover the pot during the last 30 minutes to allow the chili to thicken to your desired consistency.
Step 10: Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, green onions, or cilantro.

Tips & Variations

For a spicier chili, increase the chili powder or add a pinch of cayenne pepper.
Use ground turkey or chicken instead of beef for a lighter option.
Try adding diced bell peppers or jalapeños for extra texture and flavor.
Letting the chili simmer longer deepens the flavor, so don’t rush the cooking time.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much. Chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with three layers of chili: the bottom layer is thick, rich dark red chili with visible beans and chunks of meat, the middle layer is bright yellow shredded cheese, and the top layer is a dollop of white sour cream garnished with bright green chopped scallions and fresh cilantro leaves. Behind it, a white pot with more chili is seen, topped with shredded cheese and green scallions. To the right, a bunch of fresh cilantro and green onions rests on a white marbled surface next to a silver spoon placed beside the bowl. A white cloth is partly visible to the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra beans or vegetables like mushrooms to keep it hearty.

How can I thicken my chili if it’s too watery?

Simmering uncovered for the last 30 minutes helps reduce the liquid. You can also mash some of the beans against the pot to naturally thicken the chili or stir in a small amount of cornstarch slurry.