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Ground Beef Stovetop Chili

Delicious Ground Beef Stovetop Chili for Cozy Nights

A hearty and comforting Ground Beef Stovetop Chili, perfect for busy weeknights, customizable with your favorite ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 large Onion, diced Yellow or white onions work best.
  • 2 cloves Garlic, minced Fresh garlic is recommended.
  • 1 lb Ground Beef, 80/20 or leaner Can substitute with turkey or textured vegetable protein.
  • Salt & Pepper Essential for seasoning, use to taste.
For the Spices
  • 2 tablespoons Chili Powder Optional to adjust amount based on desired spice level.
  • 1 teaspoon Cumin Can substitute with coriander if unavailable.
  • ½ teaspoon Smoked Paprika Regular paprika can replace but will lack smokiness.
  • ½ teaspoon Cayenne Pepper, optional Add for heat, reduce or omit for a milder dish.
For the Liquid & Beans
  • 1 can Tomato Paste, 6 oz Thickens the chili and enhances tomato flavor.
  • 1 can Diced Tomatoes, 15 oz Fire-roasted if possible for added flavor.
  • 2 cups Beef Broth Low-sodium preferred; chicken or vegetable broth can be used.
  • 1 can Red Kidney Beans, 15 oz Drained & rinsed, offers protein and fiber.
  • 1 can Black Beans, 15 oz Drained & rinsed, for an additional protein boost.

Equipment

  • heavy-bottomed pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
  2. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Add 1 pound of ground beef, breaking it apart. Cook for 5-7 minutes until browned.
  4. Stir in 2 tablespoons of chili powder, 1 teaspoon of cumin, ½ teaspoon of smoked paprika, and optional ½ teaspoon of cayenne pepper. Season with salt and pepper to taste.
  5. Add 6 ounces of tomato paste, stirring for 1 minute. Then incorporate 15 ounces of diced tomatoes and 2 cups of beef broth.
  6. Stir in 15 ounces of drained red kidney beans and black beans. Bring to a simmer over medium heat.
  7. Reduce heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally.
  8. Taste your chili and adjust seasoning with extra salt or pepper if needed.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 32gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

This chili tastes even better the next day! Make in advance to allow flavors to meld beautifully.

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