Ground Beef Stovetop Chili: the ultimate comfort food, ready in under an hour! Forget those all-day simmering recipes; this hearty and flavorful chili is perfect for busy weeknights when you crave a warm, satisfying meal without spending hours in the kitchen. Imagine sinking your spoon into a bowl brimming with rich, savory goodness – tender ground beef, plump beans, and a symphony of spices that will tantalize your taste buds.
Chili, in its various forms, has a fascinating history, believed to have originated in the American Southwest, possibly even predating European colonization. While the exact origins are shrouded in mystery, chili has evolved from simple, rustic fare into a beloved dish enjoyed worldwide. It represents warmth, community, and the joy of sharing a delicious meal with loved ones.
What makes Ground Beef Stovetop Chili so irresistible? It’s the perfect balance of flavors and textures. The savory ground beef provides a hearty base, while the beans add a creamy, satisfying element. The blend of chili powder, cumin, and other spices creates a complex and aromatic flavor profile that is both comforting and exciting. Plus, it’s incredibly versatile! You can customize it with your favorite toppings, from shredded cheese and sour cream to chopped onions and avocado. Whether you’re looking for a quick and easy dinner or a crowd-pleasing dish for game day, this chili is sure to be a winner.
Ingredients:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1.5 pounds ground beef (80/20 blend recommended)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup beef broth
- 1 tablespoon apple cider vinegar
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, avocado slices, tortilla chips
Preparing the Ground Beef and Vegetables
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. I like to use my Dutch oven for chili because it distributes heat evenly and helps prevent sticking. Make sure the pot is large enough to hold all the ingredients comfortably.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. You want the onions to be nice and soft, as this will build a good flavor base for the chili.
- Add the minced garlic, green bell pepper, and red bell pepper to the pot. Cook for another 3-5 minutes, stirring occasionally, until the peppers are slightly softened. The aroma at this point should be amazing!
- Add the ground beef to the pot and break it up with a spoon or spatula. Cook until the beef is browned, about 7-10 minutes. Be sure to break up any large clumps of beef so it cooks evenly.
- Drain off any excess grease from the pot. This step is important to prevent the chili from being too greasy. You can use a spoon to carefully scoop out the grease or pour the contents of the pot into a colander lined with paper towels.
- Return the pot to the stove and season the beef with salt, pepper, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir well to combine the spices with the beef and vegetables. This is where the chili starts to get its signature flavor!
Simmering the Chili
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes. Stir to combine all the ingredients. The tomatoes will add a rich, tangy flavor to the chili.
- Add the kidney beans, black beans, and beef broth to the pot. Stir well to ensure everything is mixed together. The beans will add texture and heartiness to the chili.
- Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 3 hours. The longer the chili simmers, the more the flavors will meld together. Stir occasionally to prevent sticking. I usually aim for at least 2 hours of simmering for the best flavor.
- Stir in the apple cider vinegar. This adds a touch of acidity that brightens up the flavors of the chili.
- Taste and adjust the seasonings as needed. Add more salt, pepper, chili powder, or cayenne pepper to your liking. Everyone has different preferences, so don’t be afraid to experiment!
Serving the Chili
- Ladle the chili into bowls.
- Top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, avocado slices, and tortilla chips. Get creative with your toppings! The possibilities are endless.
- Serve hot and enjoy! This chili is perfect for a cold winter day or a casual weeknight dinner.
Tips and Variations
- For a thicker chili, you can mash some of the beans with a fork before adding them to the pot. This will help to thicken the chili without adding any extra flour or cornstarch.
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes. Be careful not to add too much, as a little goes a long way!
- You can also add other vegetables to the chili, such as corn, carrots, or celery. Just be sure to adjust the cooking time accordingly.
- If you don’t have beef broth, you can use chicken broth or vegetable broth instead.
- For a vegetarian chili, omit the ground beef and add more beans or vegetables. You can also use a vegetarian ground beef substitute.
- This chili can be made in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Leftover chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.
- Consider adding a tablespoon of unsweetened cocoa powder for a deeper, richer flavor. It sounds strange, but it really enhances the chili!
- A bay leaf added during simmering can also add a subtle depth of flavor. Remember to remove it before serving!
- If you have time, browning the ground beef in batches will result in a richer, more flavorful chili. Don’t overcrowd the pot!
Make Ahead Instructions
This chili is a great make-ahead dish! You can prepare it up to 3 days in advance and store it in the refrigerator. The flavors will actually improve as it sits. Simply reheat it on the stovetop or in the microwave before serving.
Freezing Instructions
To freeze the chili, let it cool completely. Then, transfer it to freezer-safe containers or zip-top bags. Be sure to remove as much air as possible to prevent freezer burn. The chili can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Serving Suggestions
This chili is delicious on its own, but it’s also great served with:
- Cornbread
- Crackers
- Tortilla chips
- A dollop of sour cream or Greek yogurt
- Shredded cheddar cheese
- Chopped green onions
- Avocado slices
Nutritional Information (Approximate, per serving)
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 10g
Why This Recipe Works
This ground beef stovetop chili recipe is a classic for a reason. It’s easy to make, customizable, and incredibly flavorful. The combination of ground beef, beans, tomatoes, and spices creates a hearty and satisfying meal that’s perfect for any occasion. The long simmering time allows the flavors to meld together, resulting in a chili that’s rich, complex, and utterly delicious. Plus, it’s a great way to use up leftover vegetables and pantry staples.
Troubleshooting
- Chili is too thin: Simmer uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a tablespoon of cornstarch mixed with a little cold water to thicken it.
- Chili is too thick: Add more beef broth or water to thin it out.
- Chili is too spicy: Add a dollop of sour cream or Greek yogurt to each serving to cool it down. You can also add a little bit of sugar or honey to balance the heat.
- Chili is too bland: Add more salt, pepper, chili powder, or cumin to taste. You can also add a splash of hot sauce or a pinch of cayenne pepper for extra flavor.
- Chili is burning on the bottom of the pot: Reduce the heat to low and stir more frequently. You can also transfer the chili to a different pot.
Equipment You’ll Need
- Large, heavy-bottomed pot or Dutch oven
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Conclusion:
This Ground Beef Stovetop Chili isn’t just another chili recipe; it’s a warm, comforting hug in a bowl, perfect for chilly evenings or a casual get-together. I truly believe this recipe is a must-try because it delivers incredible flavor with minimal effort. The rich, savory depth, the subtle spice, and the hearty texture all come together to create a chili experience that’s both satisfying and unforgettable. It’s the kind of dish that makes you want to curl up on the couch with a good book and savor every single spoonful.
But the best part? It’s incredibly versatile! While I love it served simply with a dollop of sour cream and a sprinkle of shredded cheddar cheese, the possibilities are endless. For a truly decadent experience, try topping it with a fried egg and some crispy bacon bits. The runny yolk adds a creamy richness that complements the chili perfectly, and the bacon provides a delightful smoky crunch. Alternatively, you could go the vegetarian route and add some roasted sweet potatoes or butternut squash for a touch of sweetness and added nutrients.
If you’re looking to spice things up, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce. For a milder flavor, a squeeze of lime juice brightens the flavors and adds a refreshing zing. And don’t forget the sides! Cornbread is a classic pairing, but you could also serve it with tortilla chips for dipping, or even over a bed of rice for a heartier meal. Think about adding some chopped cilantro and diced avocado for a fresh and vibrant garnish.
Serving Suggestions and Variations:
* Classic: Sour cream, shredded cheddar cheese, and chopped green onions.
* Decadent: Fried egg and crispy bacon bits.
* Vegetarian: Roasted sweet potatoes or butternut squash.
* Spicy: Cayenne pepper or hot sauce.
* Fresh: Lime juice, chopped cilantro, and diced avocado.
* Sides: Cornbread, tortilla chips, or rice.I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a crowd-pleaser, a family favorite, and a guaranteed way to warm up from the inside out. The beauty of this ground beef stovetop chili lies not only in its deliciousness but also in its adaptability. Feel free to experiment with different ingredients and toppings to create your own signature version.
So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a chili masterpiece! I’m so excited for you to try this recipe and experience the joy of homemade chili. Once you’ve had a chance to make it, I would absolutely love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Let me know what you loved, what you changed, and what you paired it with. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll truly enjoy. Happy cooking! I can’t wait to hear all about your chili adventures!
Ground Beef Stovetop Chili: Easy Recipe for a Quick Dinner
Hearty and flavorful ground beef chili, simmered to perfection with beans, tomatoes, and a blend of spices. Perfect for a cold day or a casual weeknight dinner.
By: AvaCategory: DinnerDifficulty: EasyCuisine: AmericanYield: 6-8 servingsDietary: VegetarianIngredients
Instructions
Recipe Notes
- For a thicker chili, mash some of the beans before adding them.
- For a spicier chili, add more cayenne pepper or red pepper flakes.
- Other vegetables like corn, carrots, or celery can be added.
- Chicken or vegetable broth can be substituted for beef broth.
- For a vegetarian chili, omit the ground beef and add more beans or a vegetarian ground beef substitute.
- This chili can be made in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
- Leftover chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Add a tablespoon of unsweetened cocoa powder for a deeper, richer flavor.
- A bay leaf added during simmering can also add a subtle depth of flavor. Remember to remove it before serving!
- If you have time, browning the ground beef in batches will result in a richer, more flavorful chili. Don’t overcrowd the pot!
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
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