Best Ground Beef Stovetop Chili Recipe

I’m sharing my Flavorful Chili, a bold ground beef stovetop recipe that satisfies chili cravings and will make you want to read on.

I never set out to make the perfect bowl of chili, it just sorta happened one late night when I browned a big pile of ground beef and tossed in a chopped onion and things started smelling wrong in the best way. It’s bold but not showy, a Flavorful Chili that sneaks up on you and makes you itch for another spoon.

There’s a little trick I use to sharpen the edges, but I won’t spoil it. You’ll want to taste after five minutes and again after it sits, because it changes.

Trust me, you’ll be curious, and then hooked.

Ingredients

• Ground beef: Rich in protein and iron, gives chili hearty texture and savory meaty flavor
• Onion: Adds sweetness and depth when caramelized, supplies fiber and some vitamin C
• Green bell pepper: Brightens flavor, adds crunch, vitamin C and subtle vegetal sweetness to bowl
• Garlic: Punchy aroma, boosts savory umami, tiny amounts but mighty health benefits
• Crushed tomatoes: Provide body, natural acidity balances spices and a good dose of lycopene
• Kidney beans: Add fiber and plant protein, make chili filling and give pleasant creamy bites
• Chili powder: Key spice mix that warms, adds earthiness and mild heat to the stew

Ingredient Quantities

• 2 pounds ground beef 85 to 90% lean
• 1 tbsp vegetable oil or olive oil (optional)
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika or regular paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional, to taste)
• 2 tbsp tomato paste
• 1 28 oz can crushed tomatoes
• 1 15 oz can tomato sauce
• 1 cup beef broth
• 2 15 oz cans kidney beans, drained and rinsed (or 1 kidney and 1 pinto)
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 bay leaf (optional)
• Salt and black pepper to taste
• Optional toppings: shredded cheddar, sour cream, chopped green onions, cilantro, sliced jalapeno, tortilla chips

How to Make this

1. Heat a large heavy pot over medium-high heat, add 1 tbsp oil if you want (the 85 to 90% beef usually has enough fat so you can skip it), add 2 pounds ground beef, season with salt and pepper and brown, breaking it up with a spoon until no pink and you get nice browned bits, about 6 to 8 minutes. Drain a little fat if there’s too much but leave some for flavor.

2. Push the beef to one side, add 1 large diced onion and 1 diced green bell pepper, cook until softened about 4 to 5 minutes, then stir in 3 cloves minced garlic and cook 30 seconds until fragrant.

3. Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked or regular paprika, 1 tsp dried oregano and 1/2 tsp cayenne if using, cook about 1 minute to bloom the spices so they get deeper flavor.

4. Add 2 tbsp tomato paste and cook 1 to 2 minutes, stirring, until it darkens slightly this step really boosts the tomato flavor.

5. Pour in 1 28 oz can crushed tomatoes, 1 15 oz can tomato sauce and 1 cup beef broth, scrape the bottom of the pot to loosen all those browned bits and bring everything to a gentle simmer.

6. Stir in the drained and rinsed beans (2 15 oz cans kidney beans or 1 kidney and 1 pinto), 1 tbsp Worcestershire sauce, 1 tbsp brown sugar and add a bay leaf if you like.

7. Lower heat to maintain a gentle simmer, partially cover and cook 20 to 30 minutes, stir now and then. If it gets too thick add a splash more beef broth or water, if too thin simmer uncovered to reduce.

8. Taste and adjust seasoning with salt, black pepper and more chili powder or cayenne if you want it spicier. Remove the bay leaf before serving.

9. Serve hot with optional toppings like shredded cheddar, sour cream, chopped green onions, cilantro, sliced jalapeno or tortilla chips. Leftovers are better the next day so don’t be afraid to make extra.

Equipment Needed

1. Large heavy pot or Dutch oven, about 6 to 8 quart, for browning and simmering
2. Wooden spoon or heatproof spatula to break up the beef and stir
3. Slotted spoon or ladle for serving and skimming excess fat
4. Chef knife for dicing the onion and bell pepper
5. Cutting board
6. Can opener for the tomatoes and beans
7. Measuring cups and measuring spoons for broth, spices and tomato paste
8. Colander or fine mesh strainer to drain and rinse the beans
9. Pot lid that fits, to keep a gentle simmer without losing too much liquid

Dont forget a bowl or small plate to hold minced garlic and prepped toppings if you like, but that one is optional.

FAQ

Best Ground Beef Stovetop Chili Recipe Substitutions and Variations

• Ground beef (2 pounds): swap for ground turkey or chicken (use same weight) for a leaner chili, or use 1 1/2 to 2 cups cooked lentils or a 12 oz pack of crumbled tofu or plant based beef for a vegetarian version.
• Kidney beans (2 cans): use black beans or pinto beans instead for a different flavor, or replace both cans with 2 cups cooked lentils for a thicker, meatier bite, or skip beans and add extra diced veggies like corn and sweet potato.
• Beef broth (1 cup): use equal parts chicken or vegetable broth if you dont want a strong beef flavor, or use water plus 1 tsp bouillon, or even a splash of beer for extra depth.
• Worcestershire sauce (1 tbsp): swap with 1 tbsp soy sauce plus 1 tsp balsamic or apple cider vinegar, use vegan Worcestershire for a meatless chili, or stir in 1 tsp anchovy paste dissolved in water for more umami.

Pro Tips

1. Get real good browning on the beef, it makes everything taste deeper. If the meat steams instead of browns you lose flavor, so give it room, crank the heat up a bit, and let the browned bits stick to the pot a little then scrape them up when you add the liquid. Don’t throw away all the fat, keep a little for flavor.

2. Bloom the spices and toast the tomato paste longer than you think, that step is not optional. Cook the spices with the oil or fat for 30 to 60 seconds and then stir the paste until it darkens a bit, it brings out way more tomato and chili flavor.

3. Add the canned beans late and simmer gently. If you boil hard the beans will fall apart and the chili gets mushy, but if you add them near the end they stay intact and give better texture.

4. If the chili tastes flat, brighten it with acid not more heat. A teaspoon of apple cider vinegar or a squeeze of lime at the end wakes up all the flavors. You can also stir in a teaspoon of instant coffee or a pinch of unsweetened cocoa for depth if it feels one note.

5. Let it rest overnight. Seriously, leftovers are better the next day so make extra, cool it and refrigerate then reheat slowly. Freeze in portion sizes so you always have ready meals and they reheat without falling apart.