Best Ground Beef Stovetop Chili – Bold, Meaty & Ready in Under an Hour

Looking for the ultimate stovetop chili that’s rich, hearty, and layered with deep flavor? This Best Ground Beef Stovetop Chili is everything a classic chili should be: meaty, perfectly spiced, tomato-rich, and thick enough to cling to your spoon. It’s a no-fuss, one-pot dinner that simmers right on the stove and fills your kitchen with savory aromas — ready in just about an hour.

---

What Makes This Chili So Good?

Unlike slow cooker or competition-style chilis, this stovetop version is designed for weeknight cooking without sacrificing that long-simmered taste. The secret lies in blooming spices, browning beef properly, and using a combination of beans, tomatoes, and aromatics that play well together.

Ground beef offers a meaty backbone that stands up to bold chili spices, while the stovetop method allows the liquid to reduce into a thick, flavorful stew. Whether served with cornbread, tortilla chips, or straight from the pot, this is comfort food done right.

---

Ingredient Breakdown: Why It All Works

Ground Beef (80/20)

The fat-to-meat ratio matters. 80/20 ground beef provides rich flavor and tender texture without being greasy. Brown it well for extra depth.

Onion, Garlic, and Jalapeño

These aromatics are sautéed first to build the chili’s foundation. Onion adds sweetness, garlic brings punch, and jalapeño delivers a gentle heat. Want it spicier? Leave the seeds in or swap in a serrano pepper.

Chili Powder + Cumin + Paprika + Oregano

This spice blend is essential for true chili flavor. Use a good-quality chili powder and toast the spices in the oil to bloom them, releasing their aromatic oils and deepening the flavor.

Tomato Paste

A few tablespoons of tomato paste bring umami and concentrated tomato flavor. It also helps thicken the chili.

Crushed Tomatoes + Diced Tomatoes

The combination of these two textures adds body and freshness. Crushed tomatoes create a rich base, while diced tomatoes offer juicy bites.

Kidney Beans and Black Beans

Beans add substance, fiber, and creaminess. This recipe uses two types for flavor variety, but you can sub in pinto or chili beans if preferred.

Beef Broth or Water

A bit of liquid keeps everything simmering. Broth is ideal for extra savory depth.

Brown Sugar

Just a teaspoon offsets the acidity of the tomatoes and enhances the savory flavors.

---

Step-by-Step Instructions for Perfect Chili

Here’s how to make the best stovetop chili in just about 1 hour.

1. Brown the Ground Beef

Heat a large Dutch oven or heavy pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and beginning to crisp—about 8–10 minutes. Drain excess grease if needed.

2. Sauté Aromatics

Add chopped onions, minced garlic, and jalapeño. Sauté until softened and fragrant, about 5 minutes.

3. Toast the Spices

Add chili powder, cumin, paprika, and oregano. Stir constantly for 1 minute to toast the spices and coat the meat and vegetables.

4. Build the Base

Stir in tomato paste and cook for another 1–2 minutes. Then add crushed tomatoes, diced tomatoes (with their juice), beans, brown sugar, and broth or water. Stir well.

5. Simmer

Bring to a low boil, then reduce to a simmer. Cover partially and cook for 30–40 minutes, stirring occasionally. Let it reduce and thicken to your liking.

6. Taste and Adjust

Add salt and pepper to taste. You can also stir in a splash of vinegar or a dash of hot sauce for brightness.

---

Variations, Swaps & Pro Tips

Meat Variations:

• Add ground pork or sausage for complexity

• Swap in ground turkey for a leaner version

• For extra richness, stir in bacon bits or chorizo

Bean Alternatives:

• Pinto beans

• Cannellini beans

• Omit for a no-bean Texas-style chili

Heat Level:

• Milder: Use only half a jalapeño or a milder green chili

• Hotter: Add cayenne, chipotle in adobo, or extra jalapeños

Thicker Chili?

Let it simmer uncovered for the last 15 minutes, or mash some beans against the side of the pot to release their starch.

---

Serving Ideas & Occasions

This ground beef chili is a go-to for game day, family dinners, and casual get-togethers. It also freezes and reheats beautifully, making it great for meal prep.

Serve it with:

• Cornbread or crackers

• Tortilla chips and shredded cheese

• Over a baked potato

• On top of hot dogs for chili dogs

• With rice or macaroni for chili mac

Garnish with:

• Shredded cheddar or Monterey Jack

• Sour cream or Greek yogurt

• Chopped green onions or red onion

• Cilantro

• Avocado or guacamole

---

Nutrition & Health Notes

This chili is loaded with:

• Protein from ground beef and beans

• Fiber from legumes

• Lycopene and vitamin C from tomatoes and peppers

To lighten it up:

• Use lean ground beef or turkey

• Reduce sodium by using low-sodium broth and beans

• Skip the cheese toppings or use plain yogurt instead of sour cream

Each serving provides a balanced combo of protein, healthy carbs, and hearty fats, keeping you full and energized.

---

FAQ – Best Ground Beef Stovetop Chili

1. How long should I simmer chili on the stove?

Aim for at least 30–40 minutes uncovered to allow the flavors to develop and the sauce to thicken. Longer simmers (up to 1.5 hours) deepen flavor even more.

2. Can I make this chili ahead of time?

Yes! Chili tastes even better the next day. Store it in the fridge for up to 4 days or freeze for up to 3 months.

3. What if my chili is too watery?

Simmer uncovered to let excess liquid evaporate, or stir in 1 tbsp cornmeal to thicken quickly.

4. Do I need to drain the beans?

Yes. Drain and rinse canned beans to remove excess sodium and starch.

5. Can I use tomato sauce instead of crushed tomatoes?

Yes, but it will result in a smoother texture. For chunkier chili, stick with crushed + diced tomatoes.

6. What makes this chili stand out?

Toasting the spices, using both crushed and diced tomatoes, and balancing flavors with a touch of brown sugar give this chili restaurant-level depth.

7. Can I double this recipe?

Absolutely. Use a large stockpot and increase simmering time slightly to ensure full flavor development.

Print