Best Ground Beef Stovetop Chili – Hearty, Smoky & Delicious

There’s something undeniably comforting about a simmering pot of chili on the stove, especially when it’s packed with bold spices, tender ground beef, and rich tomato flavor. This Best Ground Beef Stovetop Chili is a classic, no-fuss recipe that delivers deep, savory flavor in under an hour — perfect for busy weeknights, meal prep, or game day gatherings.

This chili is inspired by traditional American chili con carne but with layers of flavor developed right on your stovetop. Ground beef forms the hearty base, while beans, tomatoes, and warm spices like cumin and smoked paprika give it that signature chili kick. And the best part? It all happens in one pot — no fancy tools, no slow cooker required.

Whether topped with shredded cheese, sour cream, or just a side of cornbread, this chili is satisfying, customizable, and always hits the spot.

Ingredients Overview

Here’s a breakdown of the ingredients that make this stovetop chili so flavorful and balanced.

• Ground Beef: Use 80–85% lean ground beef for richness and depth. Browned properly, it creates the meaty base of the chili. You can substitute with ground turkey or a plant-based alternative if preferred.

• Onion and Garlic: Essential aromatics that add sweetness and punch. Dice the onion finely so it melts into the chili, and don’t skimp on the garlic for bold flavor.

• Bell Pepper (Optional): Adds a slight sweetness and more texture. Red, yellow, or green — all work well.

• Tomato Paste: Concentrated umami that deepens the tomato flavor. Toasting it briefly in the pan adds caramelized richness.

• Canned Diced Tomatoes: Provide body and acidity. Use fire-roasted tomatoes for extra smoky flavor if available.

• Tomato Sauce: Gives the chili its thick, stew-like consistency.

• Canned Beans: Kidney beans and black beans are traditional, but pinto beans also work. Rinse and drain to reduce excess sodium.

• Beef Broth: Adds depth and helps create the perfect chili consistency. Use low-sodium to control salt levels.

• Spices:

  • Chili Powder: The backbone of flavor — use a high-quality blend.

  • Ground Cumin: Earthy and aromatic.

  • Smoked Paprika: For that subtle, smoky heat.

  • Oregano: Adds a slight herbal note.

  • Cayenne Pepper (Optional): Turn up the heat, if desired.

  • Salt & Black Pepper: Essential seasoning.

• Optional Add-Ins:

  • Corn kernels

  • Chipotle peppers in adobo (for smoky heat)

  • Dash of Worcestershire sauce for umami

Ingredient Swaps:

• No Beans: Omit for Texas-style chili.

• Vegetarian: Use lentils or crumbled tofu and veggie broth.

• Low-Carb: Skip beans and use diced zucchini or cauliflower.

Step-by-Step Instructions

1. Brown the Beef
   In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp olive oil over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink — about 6–8 minutes. Drain excess fat if needed.

2. Sauté Onion, Garlic, and Peppers
   Add chopped onion and bell pepper to the beef. Cook for 4–5 minutes until softened. Stir in garlic and cook another 30 seconds until fragrant.

3. Add Tomato Paste and Toast
   Stir in 2 tablespoons of tomato paste and let it cook for 1–2 minutes. This caramelizes the paste slightly and boosts the flavor.

4. Add Spices
   Sprinkle in chili powder (1–2 tbsp), cumin (1 tsp), smoked paprika (1 tsp), oregano (1/2 tsp), salt (1 tsp), pepper (1/2 tsp), and cayenne (1/8 tsp or to taste). Stir to coat the meat and vegetables in the spices.

5. Pour in Tomatoes and Broth
   Add the diced tomatoes (with juice), tomato sauce, and beef broth. Stir well to combine and scrape up any browned bits from the bottom of the pot.

6. Add the Beans
   Stir in the drained beans. Bring the mixture to a low boil.

7. Simmer
   Reduce heat to low, cover loosely, and let simmer for 30–40 minutes. Stir occasionally to prevent sticking. The chili will thicken and deepen in flavor as it simmers.

8. Adjust Seasoning and Serve
   Taste and adjust salt, pepper, or heat level if needed. If it’s too thick, add a splash more broth. If too thin, simmer uncovered for 5–10 minutes more.

Tips, Variations & Substitutions

• Make It Spicier: Add chopped jalapeños, chipotle peppers in adobo, or extra cayenne for more kick.

• Sweeten the Balance: A teaspoon of brown sugar or a splash of balsamic vinegar can balance out acidity if needed.

• Thicker Chili: Simmer uncovered for longer or mash a few beans to help thicken naturally.

• Creamy Option: Stir in a spoonful of sour cream or Greek yogurt for a creamier texture.

• Bulk It Up: Add frozen corn, sweet potatoes, or diced squash to stretch the servings.

• Make Ahead: Chili tastes even better the next day. Let it cool completely and refrigerate overnight.

Serving Ideas & Occasions

Chili is the ultimate cozy, shareable dish and pairs well with:

• Cornbread or tortilla chips

• Sour cream, shredded cheese, green onions

• Jalapeño slices or avocado

• Over baked potatoes, rice, or macaroni

• Inside a bread bowl for a fun twist

Perfect for:

• Game day or tailgate parties

• Chilly fall or winter nights

• Batch cooking for meal prep

• Family dinners and potlucks

Nutritional & Health Notes

This stovetop chili is nutrient-dense and easily adaptable:

• Protein: Ground beef and beans make this a filling, high-protein meal.

• Fiber: Beans, tomatoes, and peppers provide a good amount of dietary fiber.

• Balanced Fats: Using lean beef and skipping added dairy makes this lighter.

• Low Sugar: Naturally low in sugar and free from processed additives.

For a leaner version:

• Use ground turkey or chicken

• Skip the cheese and sour cream toppings

• Stick to low-sodium tomatoes and broth

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FAQs

Q1: Can I make this chili ahead of time?
Yes, and it actually tastes better the next day. Cool fully and refrigerate for up to 4 days. Reheat on the stove over medium-low heat.

Q2: How do I freeze chili?
Let it cool, portion into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Q3: What if I don’t have tomato paste?
You can skip it, but it adds depth. Try reducing tomato sauce slightly or add an extra tablespoon of diced tomatoes for body.

Q4: Can I make it without beans?
Absolutely. Just increase the meat or add vegetables like mushrooms, zucchini, or butternut squash to keep the volume.

Q5: Is this chili spicy?
It’s medium by default. For less heat, skip cayenne and use mild chili powder. For more heat, add hot sauce, fresh chilies, or chipotle.

Q6: What can I serve with chili?
Cornbread, rice, baked potatoes, nachos, or even over spaghetti (Cincinnati-style) are excellent options.

Q7: How do I thicken chili without flour or cornstarch?
Let it simmer uncovered to reduce, or mash a few beans into the mixture to naturally thicken it.

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