This stovetop chili featuring ground beef is one of my most relied-upon weeknight dishes. I discovered this version during a busy autumn when I needed something that cooked quickly, fed a crowd, and still tasted like it had been simmering all day. The result is a chili with a rich, meaty texture, bright tomato notes, and layers of spice that build without overwhelming the palate. It’s the kind of bowl that warms you from the inside out and brings everyone to the table.

I first made this for a small neighborhood potluck, bringing it in a heavy pot right from the stove. People asked for the recipe, then asked again the next week. What makes this one special is the balance of meat and beans, the concentrated depth from a small can of tomato paste, and a brief bloom of spices in the fat that makes the whole dish sing. It’s adaptable—use lean or regular ground beef, add extra heat or mellow it with a touch of brown sugar, and garnish any way you like.

Ingredients

• 1 lb ground beef: The base for the dish. Choose 80/20 for more flavor or 90/10 for leaner bowls. I often buy a local supermarket brand I trust for consistent texture.
• 1 large onion, diced: Yellow onion adds a natural sweetness when sautéed; finely dice so it melts into the mixture.
• 2 cloves garlic, minced: Fresh garlic is essential—adds savory depth. Mince finely so it disperses evenly.
• 1 can (15 oz) diced tomatoes: Use a good quality brand with no added sugar for bright tomato body.
• 1 can (15 oz) red kidney beans, drained and rinsed: Provides creaminess and protein; rinse to reduce sodium and starchy water.
• 1 can (15 oz) black beans, drained and rinsed: Adds earthy contrast and texture—rinse thoroughly.
• 1 can (6 oz) tomato paste: Key for thickening and concentrating tomato flavor; cook it briefly with the spices.
• 2 tablespoons chili powder: The backbone of the spice profile—choose your favorite blend.
• 1 teaspoon ground cumin: Adds warm, smoky notes that pair with the chili powder.
• 1/2 teaspoon smoked paprika: Gentle smokiness without a smoker.
• 1/2 teaspoon cayenne pepper (optional): Use to add heat—start small and adjust to taste.
• Salt and black pepper: Season to taste; add gradually and finish tasting after simmering.
• 2 cups beef broth: Creates the flavorful base; low-sodium broth gives you control over final salt levels.
• Olive oil: For sautéing the onion and garlic; a tablespoon is all you need.

Instructions

Heat the oil and sweat the onion:Place a large, heavy-bottomed pot over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until soft and translucent. You’re not looking for browning here—just a sweet base that will meld with the meat.Add the garlic:Stir in the minced garlic and cook for 1 to 2 minutes until fragrant. Watch carefully so it doesn’t brown; once garlic takes color it can turn bitter. The goal is a mellow garlic aroma that hints through the chili.Brown the meat:Add the ground beef, breaking it apart with a wooden spoon. Increase heat slightly if needed to promote browning—about 5 to 7 minutes until no pink remains. If there’s more than a tablespoon of fat pooling, drain most of it, reserving a bit to carry the spices.Bloom the spices:Sprinkle in 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon cayenne (if using). Stir thoroughly so the meat is evenly coated, and cook for 1 to 2 minutes. This step wakes up the spice oils and adds depth.Incorporate tomato paste:Add the 6-ounce can of tomato paste and cook for 2 to 3 minutes, stirring constantly so the paste reduces slightly and caramelizes at the edges—this intensifies the tomato flavor and helps thicken the final pot.Add liquids and simmer:Pour in the 15-ounce can of diced tomatoes (with juices) and 2 cups beef broth. Season with salt and freshly ground black pepper to taste. Bring to a gentle simmer, then reduce heat to low and let cook, uncovered, for 20 to 25 minutes. The chili will reduce and the flavors will meld—stir occasionally to prevent sticking.Stir in the beans and finish:Add the drained kidney beans and black beans, stir to combine, and simmer another 10 to 15 minutes so the beans heat through and take on the spice. Adjust seasoning—add more salt, chili powder, or a splash of beef broth if the chili is too thick.Serve and garnish:Ladle into bowls and top as you like—shredded cheese, diced onion, cilantro, and a dollop of sour cream are classic options. Serve with cornbread, tortilla chips, or simple crackers.

Storage Tips

Cool the pot for no more than two hours before refrigerating to ensure food safety. Store in shallow, airtight containers to speed cooling and preserve texture. Refrigerated chili will remain excellent for up to four days. For freezing, use freezer-safe containers or heavy-duty bags; leave a one-inch headspace in containers. Reheat gently on the stove over medium-low heat with a splash of beef broth, or microwave in one-minute bursts, stirring in between. Look for brightness in the tomatoes and a consistent texture as signs it’s still good.

Ingredient Substitutions

If you want a lighter version, swap ground turkey or chicken for the beef and increase chili powder for flavor. For a vegetarian alternative, replace beef with 16 ounces of textured vegetable protein or an extra can of mixed beans and vegetable broth—add a tablespoon of soy sauce for umami. If you prefer less acidity, replace one cup of beef broth with a splash of unsweetened apple juice or add a teaspoon of brown sugar. Canned fire-roasted tomatoes can add extra smoky notes if you skip smoked paprika.

Serving Suggestions

Serve in deep bowls with cornbread, baked potatoes, or rice for a filling meal. Top with shredded cheddar, chopped red onion, sliced avocado, jalapeños, or a dollop of sour cream. For a festive spread, offer taco-style toppings—pickled red onions, fresh cilantro, and lime wedges. This chili also makes a terrific nacho topping: spoon over crisp tortilla chips, scatter cheese, and broil briefly until melty.

Cultural Background

Stovetop chili is rooted in American comfort-food tradition with influences from Tex-Mex cooking. Originally a simple stew of meat and chilies, modern versions incorporate beans, tomatoes, and a broader spice palette. The contrast between robust meat and earthy beans reflects the dish’s evolution from frontier cooking to a hearty family favorite—adapted in countless regional variations across the United States.

Seasonal Adaptations

In winter, add a cup of roasted butternut squash for sweetness and body; in summer, finish with chopped fresh tomatoes and a squeeze of lime for brightness. For game-day batches, double the spices and keep jalapeños and hot sauce on the side. Around the holidays, serve with warm, buttered corn muffins and a simple cabbage slaw to cut the richness.

Meal Prep Tips

Make a double batch and portion into individual containers for easy lunches. Freeze single servings for on-the-go meals. When reheating, add a splash of beef broth to revive texture. Label containers with the date. For time savings, sauté the onions and brown the meat one evening, then refrigerate; the next day add the remaining ingredients and simmer, cutting active evening work to a minimum.

There’s a simple joy in a pot of chili that brings people together. Whether you personalize the heat, offer an array of toppings, or serve it at a fall potluck, this stovetop version is forgiving, flavorful, and reliably comforting. Make it yours, share widely, and enjoy the warmth it brings to your table.