Stovetop Beef Chili

$- 1 lb (450 g) ground beef - 1 large onion, finely diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 can (15 oz/425 g) kidney beans, rinsed and drained - 1 can (15 oz/425 g) black beans, rinsed and drained - 1 can (14.5 oz/410 g) diced tomatoes with green chilies The main ingredients in my stovetop beef chili come together to create a rich and hearty meal. Ground beef serves as the heart of the dish, providing protein and flavor. I like to use a large onion, finely diced. It adds sweetness and depth. Garlic, with its strong aroma, gives the chili a warm base. A bell pepper adds crunch and color. Beans, like kidney and black beans, bring fiber and make the meal filling. Diced tomatoes with green chilies add acidity and a slight kick. - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon freshly ground black pepper The spices and seasonings are what truly elevate this chili. Chili powder brings heat and warmth. Ground cumin adds a nutty flavor. Smoked paprika gives a hint of smokiness. Salt and pepper enhance all the other flavors. I season generously to create a bold and satisfying taste. - Shredded cheddar cheese - Fresh cilantro Finally, garnishes make the dish fun and appealing. I love adding shredded cheddar cheese. It melts beautifully and adds creaminess. Fresh cilantro gives a bright, fresh touch. It also adds a pop of color. These garnishes not only enhance flavor but also make the meal look appetizing. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. When the oil shimmers, add 1 finely diced onion and 1 diced bell pepper. Sauté these for about 5 minutes. Stir them often until they soften and smell great. Next, add 2 minced garlic cloves and 1 pound of ground beef. Cook the beef, breaking it up with a spoon. Keep cooking until the beef turns brown and no pink remains, which takes about 7-10 minutes. Now, sprinkle in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir it all well so the spices coat the meat and veggies nicely. Pour in 1 cup of beef broth. Let this mix come to a gentle simmer. This helps all the flavors blend together beautifully. After that, add 1 can of diced tomatoes with green chilies, plus 1 can each of kidney beans and black beans. Make sure to rinse and drain the beans first. Mix everything together until well combined. Reduce the heat to a gentle simmer. Let the chili cook for at least 30 minutes. If you have time, simmer it for up to an hour for even more flavor. Stir it occasionally. Before serving, taste the chili and adjust the seasoning to your liking. To make your chili taste better, let it simmer longer. I recommend at least 30 minutes. For a deeper taste, simmer for an hour. Before serving, taste your chili. If it needs more flavor, add salt or spices. You can always adjust the seasoning to your liking. Just sprinkle in a little more chili powder or cumin. Stir well and taste again. If you like thick chili, cook it longer with the lid off. This helps the liquid reduce. You can also mash some beans against the pot's side. This thickens the mix naturally. If your chili is too thick, add a bit of beef broth. Stir it in slowly until you reach your desired thickness. For a great meal, serve your chili with tortilla chips. They add a nice crunch. You can also pair it with crusty bread for dipping. When serving, ladle the chili into deep bowls. Top it with shredded cheddar cheese and fresh cilantro. This adds color and flavor to your dish. Remember, presentation matters! Pro Tips Enhance Flavor Depth: For a richer flavor, consider adding a tablespoon of Worcestershire sauce or a dash of hot sauce while the chili simmers. Bean Variations: Feel free to mix and match different types of beans like pinto or cannellini beans to give your chili a unique twist. Make It Ahead: Chili tastes even better the next day! Make it ahead of time and store it in the fridge to let the flavors meld overnight. Freezing for Later: This chili freezes well! Portion it into airtight containers for quick meals during busy weeks. {{image_4}} You can make a great vegetarian chili. Start by replacing the ground beef with plant-based meat. Brands like Beyond Meat or Impossible Burger work well. You can also add more vegetables like zucchini, corn, or mushrooms. They add flavor and texture. Use a mix of beans, like pinto or chickpeas, for protein. This way, your chili stays hearty and satisfying. If you love heat, try a spicy version of your chili. Add diced jalapeños or a splash of your favorite hot sauce. This will give your dish a nice kick. You can also increase the chili powder. Start with an extra tablespoon, then taste it. Make sure it’s spicy enough for you. Experimenting with beans can change your chili's flavor. While kidney and black beans are classic, don’t be afraid to try others. Great Northern beans, pinto beans, or even lentils add a unique twist. Lentils also bring a nice texture and cook quickly. Feel free to mix and match for a fun chili adventure. After cooking your beef chili, let it cool down. Store it in an airtight container. This helps keep the chili fresh. It lasts in the fridge for about 3 to 4 days. If you want to enjoy it later, be sure to label the container with the date. To freeze chili, let it cool first. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When you’re ready to eat it, take it out of the freezer and put it in the fridge overnight to thaw. To reheat, you can use the microwave or stovetop. For the microwave, place chili in a bowl and cover it. Heat for about 2 to 3 minutes, stirring halfway. For stovetop reheating, pour chili into a pot over medium heat. Stir often until it’s warm. Stovetop reheating helps keep the flavor and texture nice and smooth. Stovetop beef chili takes about 40 to 60 minutes to cook. Here’s the breakdown: - Prep time: 10 minutes to chop vegetables and gather ingredients. - Cooking time: 30 to 50 minutes for simmering. The longer you simmer, the deeper the flavor. Yes, you can make this chili in advance! Here are some tips: - Meal Prep: Cook the chili and let it cool completely. - Storage: Store in an airtight container in the fridge for up to 4 days. - Freezing: Freeze it for up to 3 months. Thaw it overnight in the fridge before reheating. Beef chili pairs well with many tasty sides: - Tortilla chips: Crunchy and perfect for scooping. - Crusty bread: Great for dipping. - Rice or cornbread: Adds a comforting touch. You can also top it with shredded cheese and fresh cilantro for extra flavor! This blog post covered how to make the best stovetop beef chili. I shared key ingredients, like ground beef, veggies, and spices. You learned step-by-step instructions for preparing the dish and tips to enhance your chili's flavor and consistency. I also discussed variations, storage tips, and common questions about cooking times and serving suggestions. Now, you can enjoy a warm bowl of chili. Try different ingredients and enjoy. Your chili will impress friends and family!$

Looking for a delicious homemade beef chili? Try this hearty beef chili recipe that's loaded with flavor! It's easy to make with simple stovetop chili ingredients like ground beef, kidney beans, and black beans. This easy chili recipe with beans is perfect for cozy nights. Cook up a pot of this chili recipe with ground beef and enjoy the warm, comforting taste. Save this recipe for a quick weeknight meal you’ll love! #BeefChili #ChiliRecipe #ComfortFood #EasyRecipes

Print Recipe Pin Recipe

Ingredients

1 lb (450 g) ground beef

1 large onion, finely diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (15 oz/425 g) kidney beans, rinsed and drained

1 can (15 oz/425 g) black beans, rinsed and drained

1 can (14.5 oz/410 g) diced tomatoes with green chilies

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 cup (240 ml) beef broth

2 tablespoons olive oil

Optional: shredded cheddar cheese and fresh cilantro for garnish

Instructions

In a large pot over medium heat, warm the olive oil until shimmering. Add the diced onion and bell pepper, and sauté for about 5 minutes, stirring occasionally, until they start to soften and become fragrant.

Incorporate the minced garlic and ground beef into the pot. Cook while breaking up the beef with a spoon, until it turns browned and fully cooked, approximately 7-10 minutes. Ensure that the beef is no longer pink inside.

Once the beef is cooked, sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir thoroughly to coat the meat and vegetables with the spices.

Pour the beef broth into the pot and allow the mixture to come to a gentle simmer, which will help develop the flavors.

Add the diced tomatoes along with their juices, and fold in the kidney beans and black beans. Mix well to combine all the ingredients evenly.

Lower the heat to a gentle simmer, allowing the chili to cook for at least 30 minutes. Stir occasionally, and for deeper flavor, let it simmer for up to an hour.

Before removing the pot from the heat, taste the chili and adjust the seasoning if necessary to suit your preferences.

Prep Time, Total Time, Servings: 10 min | 40-60 min | 4 servings

- Presentation Tips: Ladle the hearty chili into deep bowls, and generously top with shredded cheddar cheese and a sprinkle of fresh cilantro for a burst of color and flavor. Pair with crispy tortilla chips or a slice of crusty bread to create a filling and satisfying meal.