A Cozy Bowl of Comfort: Mastering Homemade Stovetop Chili Recipe
This hearty homemade stovetop chili combines ground beef, fire roasted tomatoes, and a blend of spices to create a warm and comforting meal. Perfect for chilly evenings, this recipe simmers slowly to develop rich flavors and can be topped with your favorite garnishes like cheddar cheese, sour cream, and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main 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 garlic, minced
- 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
Toppings
- Shredded cheddar cheese
- Sour cream
- Green onions
- Cilantro
- Any other preferred toppings
Instructions
- Heat the Oil: Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat to prepare for sautéing.
- Sauté Onion: Add the chopped onion and cook for about 2 minutes until it starts to soften and become translucent.
- Brown the Beef: Add the ground beef to the pot, breaking it up with a spoon, and cook for roughly 5 minutes until browned and no longer pink.
- Drain Fat and Add Garlic: Drain any excess fat from the pot. Add the minced garlic and stir for about 30 seconds until fragrant.
- Add Spices and Tomato Paste: Stir in chili powder, ground cumin, brown sugar, dried oregano, salt, black pepper, and tomato paste. Mix thoroughly to combine the flavors.
- Add Broth and Deglaze: Pour in the beef broth, stirring well and scraping up any browned bits from the bottom of the pot to enhance flavor.
- Add Tomatoes and Beans: Stir in the crushed fire roasted tomatoes and the drained kidney and pinto beans. Bring the chili mixture to a boil.
- Simmer: Reduce heat to low, cover the pot, and let the chili simmer gently for 1 to 2 hours, stirring occasionally to avoid sticking.
- Thicken Chili: During the last 30 minutes of cooking, remove the lid to allow the chili to thicken to your desired consistency.
- Serve: Spoon the chili into bowls and garnish with your favorite toppings such as shredded cheddar cheese, sour cream, green onions, and cilantro. Enjoy warm!
Notes
- Simmering the chili low and slow allows the flavors to fully develop and meld together.
- Drain excess fat after browning the beef to prevent a greasy chili.
- Adjust chili powder amount based on your heat preference.
- You can substitute ground turkey or chicken for a leaner option.
- Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
- Serve with cornbread or over rice for a complete meal.
Keywords: homemade chili, stovetop chili, ground beef chili, comfort food, easy chili recipe, winter dish
