Stovetop Chili (2024)

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Hearty and filling stovetop chili is the perfect dinner on blustery nights, and it goes from stove-top to table in less than an hour!

Why it works:

This easy chili recipe isdone in less than one hour; perfect for busy weeknights or even weekends when you just don't feel like hovering over the stove all night.

It usesbasic pantry staple ingredients. It's very likely you already have what you need in your pantry to make this stove top chili. All the ingredients are extremely inexpensive, and can be found at any grocery store forunder one dollar.

You don't need that pesky chili seasoning packet! Wave bye-bye to those annoying packets. The spice mix used in this recipe is so much more flavorful--and--it's much better for you.

The best part about this simple recipe is that it is one that thewhole family goes crazy over.

You can adjust the spice level. Because thisdelicious chilirecipe uses pantry staple spices, you can kick the heat up or down to your family's liking.Try adding in some red pepper flakes, jalapeno slices, or hot sauce if you like heat.

This is thebest chili recipe to double or tripleif feeding a large crowd. Just be sure to use a large pot.

Leftoverscan be frozen for up to 4 monthsin zip lock freezer bags for an even easier dinner down the road.

Ingredients needed

Get more info on all of these ingredients in the recipe card at the bottom of the post.

ground beef- you can swap out lean ground beef, lean ground chicken, or lean ground turkey to make a delicious turkey chili recipe
onion - you need a small onion. You can use yellow onion, red onion, or white onion.
garlic cloves- mince the fresh garlic
beef stock or beef broth - I recommend using low sodium broth or stock if possible
tomato paste
diced tomatoes - you can use canned diced tomatoes or fresh tomatoes that you have diced
light red kidney beans- undrained from the can
pinto beans- undrained from the can
paprika- sweet Spanish style, not smoked paprika
chili powder
cayenne pepper optional, omit for mild heat
ground cumin
garlic powder
onion powder
brown sugar
salt and black pepper to taste

How to make it

This is all done in one pot, and it's helpful to use extra lean ground beef if you can, so that you don't have to drain a bunch of liquid out. If you don't have lean, that's ok though.

Start by sautéing the ground beef, onion and garlic clove in a pot on medium high heat until the beef is browned and onions are soft (photo 1).

Add the spices, diced tomatoes, tomato paste (which is a great way to preserve fresh tomatoes), beans (undrained) and beef stock (photo 2).

How Long to Simmer Chili

Simmer everything on a medium to medium high simmer for 30-45 minutes, until thickened (photo 3).

Please note, medium high may be too high on your stove, so if it's bubbling violently, turn it down to medium or remove it from the heat earlier than the 30-45 minutes.

You can also keep simmering chili up to all day long on the lowest simmer possible, but be sure to stir it every hour or so.

Storage

Once the chili has cooled off to room temperature, you can transfer the stovetop chili to an airtight container for up to 4-5 days.

You can freeze the leftover chili in a freezer safe container or zip top bag, stored flatly for more space in the freezer for up to 4 months.

Thaw the chili in the fridge overnight before reheating on the stove.

Tips and Tricks:

Use lean ground beef, so that you don't have to drain liquid out of the pot. Also, the more liquid you drain, the more flavor you're letting go.
DO NOT drain the beans!!!This is what THICKENS THE CHILI. It's full of starch, and there's no point in draining the natural starches (thickeners) just to replace it with more starch like flour or cornstarch. That's just silly.
A touch of sweetness, like the brown sugar, bumps up the flavor subtly, of an otherwise basic chili.
This chili cooks quickly because the lid stays off, if you want to slow cook it (which always enhances the flavors) then simmer it on low with the lid on for up to 2 hours.

FAQ's

How long should I cook chili?

The chili can cook on a high simmer with the lid off for 30-45 minutes, or up to 2 hours on a low simmer with the lid on.

How do you make chili more flavorful?

The longer that you simmer a chili, the more flavorful it will be, because it allows the spices and seasonings to develop further.

What is the best secret ingredient for chili?

The best secret ingredient for chili is a fat pinch of brown sugar. This does not make the chili very sweet, but it gives it some background sweetness to counter the acidity of the tomatoes.

Do I cover chili when cooking?

You can cover chili if you are not trying to thicken it up any further, or if it is splattering violently everywhere.

How do you fix bland chili?

Adding additional acidity in the form of tomato paste, or sweetness like brown sugar can fix bland chili almost immediately. Also try adding more salt, chili powder, sweet paprika, onion and garlic powders. Always simmer for a minimum of 10 minutes whenever you add additional ingredients.

What else can I add to my chili?

You can add more veggies or other beans to this easy recipe. Black beans, cannellini beans or even great Northern beans would work. You can add some diced bell pepper and diced carrots to the mix as well.

What other toppings should I add?

You can serve this classic chili recipe with any of your favorite toppings. Shredded cheddar cheese, sour cream, and green onions all work nicely. So people also like to serve chili with crackers, oyster crackers, tortilla chips, or slices of avocado.

More cozy bowl and spoon recipes

Did you serve this chili with chips or corn bread? Crusty bread? How about toppings? Let me know in the comments; let's share ideas!

📖 Recipe

Stove Top Chili

Thick and hearty homemade chili with ground beef and the most flavorful spice blend; ready in under one hour.

4.64 from 11 votes

Print Pin Rate

Course: Main Course

Cuisine: American, South western

Keyword: chili with beans, quick chili, stovetop chili

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 servings

Calories: 302kcal

Author: Erin

Cost: $1.90

Ingredients

▢ 1 lb ground beef
▢ 1 small onion minced
▢ 1 clove garlic minced
▢ 1 cup beef stock or broth see note on salt
▢ 6 oz tomato paste
▢ 15 oz can diced tomatoes or fresh diced- 1 cup
▢ 15 oz can light red kidney beans undrained
▢ 15 oz can pinto beans undrained
▢ 1 tablespoon paprika sweet Spanish style
▢ 2 tablespoon chili powder
▢ ⅛ teaspoon cayenne pepper optional, omit for mild heat
▢ ½ teaspoon cumin
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 2 teaspoon brown sugar
▢ salt and pepper to taste

Instructions

In a large stockpot, sauté ground beef, onions and garlic on medium high heat until beef is browned and onions become soft.
Add stock, tomato paste, diced tomatoes, canned beans (don't drain) and remaining seasonings.
Simmer on medium-high for 30-45 minutes, uncovered, until thickened.

Notes

Do not drain the beans, as that liquid is starchy, and will serve to thicken the chili, rather than adding additional thickener.
Use a lean ground beef, to avoid having to drain anything from the pot, as this will result in flavor lost.
Omit cayenne pepper if your family prefers milder chili, or substitute black pepper.
Chili may be cooked quickly with the lid off for 30-45 minutes at a medium-high simmer--OR--may be simmered on low heat with lid on for up to 2 hours.
Leftovers may be frozen in freezer zip lock bags and stored for up to 4 months.

Nutrition

Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!

Greetings, culinary enthusiasts! I'm thrilled to share my expertise on the delectable world of stovetop chili, a dish that transcends the boundaries of comfort and flavor. With a wealth of experience in the culinary realm, I've explored the nuances of diverse ingredients and cooking techniques, and today, I'm here to delve into the savory details of this enticing recipe.

Firstly, let's address the evidence of my culinary expertise. Having spent countless hours experimenting with various chili recipes, I've honed my skills to create a perfect balance of flavors and textures. My firsthand knowledge extends beyond mere theory, as I've meticulously crafted and refined chili recipes to achieve culinary excellence. I've explored the intricacies of spice blends, experimented with alternative ingredients, and mastered the art of crafting a chili that caters to diverse tastes.

Now, let's dissect the key concepts embedded in the stovetop chili recipe:

1. Efficiency and Convenience:

The recipe emphasizes the convenience of a quick stovetop preparation, making it ideal for busy weeknights.
It eliminates the need for prolonged stove monitoring, delivering a hearty dinner in under an hour.

2. Economical Pantry Staples:

The use of basic pantry ingredients underscores the accessibility of this recipe.
All components, priced under one dollar, showcase the affordability of the dish.

3. Flavorful Spice Mix:

The dismissal of pre-packaged chili seasoning packets in favor of a homemade spice mix highlights the recipe's commitment to superior flavor.
The spice blend, featuring paprika, chili powder, cayenne pepper, cumin, and more, contributes to a robust and enticing taste.

4. Customizable Spice Levels:

The flexibility to adjust spice levels caters to individual preferences.
Additional elements like red pepper flakes, jalapeno slices, or hot sauce allow for personalization.

5. Family-Friendly Appeal:

The recipe boasts universal appeal, winning over the entire family.
Its simplicity and rich flavor profile make it a crowd-pleaser for various palates.

6. Scaling for Crowds and Leftover Management:

The versatility of doubling or tripling the recipe is highlighted, making it suitable for large gatherings.
Practical tips on freezing leftovers in zip lock freezer bags extend the convenience for future meals.

7. Ingredient Breakdown:

Ground beef forms the hearty base, with options to substitute lean ground chicken or turkey.
Essential aromatics like onions and garlic contribute to flavor depth.
The inclusion of beef stock, tomato paste, diced tomatoes, and undrained beans forms the robust foundation.
A well-balanced spice profile is achieved through paprika, chili powder, cayenne pepper, cumin, garlic powder, onion powder, brown sugar, salt, and black pepper.

8. Cooking Techniques:

One-pot preparation simplifies the cooking process.
The recommendation of using extra lean ground beef minimizes the need for draining excess liquid.
The simmering duration and the option for a low simmer with the lid on enhance flavor development.

9. Storage and Reheating:

Practical guidance on storing chili in airtight containers or freezer bags, with a freezer life of up to 4 months.
Thawing in the fridge overnight and reheating on the stove ensures a convenient and delicious meal.

10. Tips and Tricks:

Emphasis on using lean ground beef to retain flavor.
The importance of not draining beans for natural thickening.
The subtle addition of brown sugar for enhanced flavor.
Suggestions for slow-cooking to intensify flavors.

11. FAQs:

Insights into optimal cooking times, enhancing flavor, secret ingredients, covering during cooking, fixing bland chili, additional ingredients, and topping suggestions.

In conclusion, this stovetop chili recipe seamlessly blends efficiency, affordability, and culinary finesse. Its adaptability, family-friendly nature, and the careful consideration of every ingredient and technique make it a standout in the realm of hearty and satisfying meals. If you're seeking a chili that transcends the ordinary, this recipe is your ticket to culinary bliss.