Nothing beats a pot of hearty Stovetop Chili simmering away on a cool evening. This classic one-pot wonder is thick, meaty, and full of warm spices—perfect over rice, tucked into bowls with all your favorite toppings, or scooped over baked potatoes on game day. It comes together in under an hour but tastes like it cooked all afternoon, thanks to a quick bloom of spices, a flavorful tomato base, and just the right balance of heat and sweetness.
This recipe leans into everyday pantry staples—ground beef, beans, tomatoes, onion, and chili powder—so you can make it on a whim without a special grocery run. It’s also endlessly customizable: prefer it smoky, spicier, bean-free, or veggie-packed? Easy. The stovetop method lets you control thickness and seasoning as you go, ensuring every bowl is exactly as cozy and satisfying as you want it to be.
Serve your chili with a sprinkle of sharp cheddar, a dollop of sour cream, and a handful of green onions. Add crunchy tortilla chips or warm cornbread on the side and you’ve got a comforting, crowd-pleasing dinner that reheats beautifully for lunches all week.
Key Ingredients & Substitutions
A few strategic choices make for deep, savory flavor without complicating the process. Here’s what matters and how to adapt to your pantry.
Ground beef: An 85–90% lean grind gives the best balance of flavor and richness. Swap half (or all) for ground turkey, chicken, or plant-based crumbles; add 1 tablespoon oil if using very lean meats.
Onion & garlic: Aromatic foundation. Yellow onion is classic; red or sweet onions work fine. Use 1 teaspoon garlic powder if you’re out of fresh.
Tomato paste: Concentrated umami and color. If you don’t have it, simmer an extra 10 minutes to reduce the sauce for similar depth.
Crushed tomatoes + diced tomatoes: A mix yields body and texture. All crushed tomatoes result in a smoother chili; all diced gives chunkier bites.
Beans: Kidney and pinto beans are traditional. Use black beans for a slightly firmer texture, or go no-bean (Texas-style) and add another 1/2 pound meat.
Chili powder & spices: A good chili powder blend is key. Cumin, smoked paprika, and oregano round out the profile; add cayenne for heat or chipotle powder for smoky depth.
Beef broth: Thins to your preferred consistency and adds savory backbone. Chicken or vegetable broth works in a pinch; water plus 1 teaspoon soy sauce also helps.
Brown sugar or maple (optional): A teaspoon balances acidity from tomatoes without making the chili sweet.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven (5–6 quarts)
- Wooden spoon or sturdy spatula
- Cutting board and chef’s knife
- Measuring cups and spoons
- Ladle for serving
Flavor Variations & Add-Ins
- Smoky chipotle: Add 1–2 teaspoons chipotle in adobo (minced) and 1/2 teaspoon cocoa powder for depth.
- Three-bean veggie: Skip meat and use kidney, black, and pinto beans; add 1 cup corn and 1 diced bell pepper.
- Sweet heat: Stir in 1 tablespoon brown sugar and a dash of hot sauce; finish with pickled jalapeños.
- Green chile twist: Add a 4-ounce can diced green chiles and finish with cilantro and lime.
- Beer chili: Replace 1 cup broth with lager or amber ale and simmer 10 minutes longer.
- No-bean Texas style: Use 2 pounds beef, add an extra 1/2 teaspoon cumin, and simmer a bit longer to reduce.
How to Make Stovetop Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil (optional, if beef is very lean)
- 1 1/2 pounds ground beef (85–90% lean)
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 1 1/2 cups low-sodium beef broth (plus more as needed)
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 2–2 1/2 tablespoons chili powder (to taste)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon brown sugar or maple syrup (optional, to balance acidity)
- Optional toppings: shredded cheddar, sour cream, sliced green onions, cilantro, diced red onion, jalapeños
How Much Time Will You Need?
Plan for about 15 minutes of prep and 35–45 minutes of simmering. Total time is roughly 50–60 minutes, and the flavor deepens even more if you can let it rest 10 minutes before serving.
Step-by-Step Instructions:
1. Brown the beef and aromatics
Heat a large pot over medium-high heat and add oil if needed. Add ground beef and cook, breaking it up, until mostly browned with some crispy edges, 5–7 minutes. Stir in onion and a pinch of salt; cook until softened, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
2. Build the flavor base
Stir in tomato paste and cook 1 minute to caramelize slightly. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Cook 30–60 seconds to bloom the spices.
3. Simmer the chili
Pour in crushed tomatoes, diced tomatoes, and broth. Stir well, scraping up any browned bits. Bring to a gentle boil, then reduce heat to a steady simmer and cook uncovered for 20 minutes, stirring occasionally.
4. Add beans and adjust
Stir in kidney and pinto beans and the brown sugar or maple if using. Continue simmering 10–15 minutes more, stirring now and then, until thick and glossy. If it’s too thick, add a splash of broth; if too thin, simmer a few more minutes. Taste and adjust salt and heat.
5. Rest and serve
Let the chili sit off heat for 5–10 minutes to settle. Ladle into bowls and add your favorite toppings. Serve with cornbread, tortilla chips, rice, or baked potatoes.
Pro Tips for Best Texture & Taste
Small technique tweaks make this weeknight chili taste like an all-day simmer.
- Bloom the spices: Briefly toasting them in fat unlocks deeper flavor than adding at the end.
- Balance the acidity: A teaspoon of brown sugar (or a splash of maple) softens sharp edges without making it sweet.
- Control the thickness: Simmer uncovered for thicker chili; add broth in small splashes to loosen.
- Rest before serving: A short rest melds flavors and gives a richer, rounder taste.
- Next-day upgrade: Chili tastes even better after a night in the fridge—great for meal prep.
Frequently Asked Questions
Can I make this chili without beans?
Yes. Skip the beans and add an extra 1/2 pound beef or 1 cup diced mushrooms for body. Simmer a bit longer to reduce and concentrate flavor.
How can I make it spicier (or milder)?
For more heat, add additional cayenne, minced fresh jalapeño, or a dash of hot sauce. For milder chili, reduce chili powder to 2 tablespoons and skip the cayenne; offer hot sauce at the table.
Can I use ground turkey or chicken?
Absolutely. Use 1 1/2 pounds turkey or chicken and add 1 tablespoon olive oil at the start. Consider increasing cumin to 2 1/2 teaspoons for extra savory depth.
How should I store and reheat leftovers?
Refrigerate in airtight containers up to 4 days or freeze up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it’s very thick.
