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Stovetop Chili

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A warm and filling stovetop chili made with ground beef, canned tomatoes, and beans, perfect for chilly evenings.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended)
  • 1 ¾ cups beef broth
  • 1 tablespoon olive oil
  • 28 oz can fire roasted crushed tomatoes
  • 15 oz can red kidney beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 1 medium yellow onion, chopped
  • 3 tablespoons tomato paste
  • 1 ½ teaspoons garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder (optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • Toppings: shredded cheddar cheese, sour cream, green onions, cilantro, or your choice

Instructions

  1. Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat.
  2. Add the chopped onion and sauté for about 2 minutes, until it starts to soften.
  3. Add the ground beef and break it up with a spoon. Cook until browned, about 5 minutes.
  4. Drain excess fat from the pot. Return the pot to heat and add the minced garlic. Stir for 30 seconds until fragrant.
  5. Stir in chili powder, ground cumin, brown sugar, dried oregano, salt, pepper, and tomato paste. Mix thoroughly and cook for 30 to 60 seconds to toast the spices.
  6. Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits.
  7. Add the fire roasted crushed tomatoes and drained beans. Stir to combine.
  8. Bring to a gentle boil, then reduce heat to low. Cover the pot and simmer.
  9. Simmer gently for 1 to 2 hours, stirring occasionally. Cover for most of the time, then uncover for the last 30 minutes to thicken.
  10. Ladle into bowls and add toppings of your choice.

Notes

For a turkey or plant-based version, swap the beef for ground turkey or lentils and use vegetable broth. Can also serve with cornbread or over rice.

Nutrition

Find it online: https://www.simplefamilydishes.com/homemade-stovetop-chili/