Stovetop Chili
Stovetop Chili is a hearty, flavorful meal perfect for cold, cozy nights. This homemade chili recipe is quick to prepare and uses ingredients like ground beef, tomato sauce, chili powder, paprika, and cumin, along with a blend of vegetables. Warm up your winter with this easy and delicious stovetop chili.
Ingredients
- 1 tablespoon cooking oil, canola, vegetable, olive, etc.
- ½ cup carrots, finely diced
- ½ cup white onion, finely diced
- ½ rib of celery, finely diced
- 1 pound ground beef
- 2 tablespoons chili powder, See Note
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 2 cups beef broth
- 10 ½ ounces Rotel, 1 can
- 8 ounces tomato sauce
Instructions
- Heat a large pan over medium heat. Add the oil and diced vegetables, and cook for 2-3 until the vegetables soften slightly.1 tablespoon cooking oil½ cup carrots½ cup white onion½ rib of celery
- Place the ground beef in the pan, and cook until no longer pink. Drain any excess grease then add the seasonings, salt, and pepper. Cook for an additional 2-3 minutes.1 pound ground beef2 tablespoons chili powder1 tablespoon onion powder1 tablespoon garlic powder2 teaspoons cumin1 teaspoon paprika1 teaspoon salt½ teaspoon ground black pepper
- Pour in the beef broth, Rotel, and tomato sauce. Stir to combine, and bring the liquid to a simmer. Allow the chili to simmer for 30-35 minutes or until it reaches the desired consistency. Taste, and season with additional salt and pepper if needed.2 cups beef broth10 ½ ounces Rotel8 ounces tomato sauce
- Top with jalapeños, diced onions, and cheese. Serve hot with cornbread, crackers, or buttered bread.
Suggested Equipment
Notes
Nutrition
We love an easy homemade chili recipe. Whether it’s our stovetop chili, an Instant Pot version, or made in the slow cooker, you can’t go wrong with a hearty meal filled with ground, savory seasonings, and a few sauteed vegetables.
Serve a big bowl with a piece of your favorite cornbread, spoon some over hot dogs, or pour a generous helping over corn chips for Frito Pie. There’s no wrong way to enjoy our easy chili recipe.
Tips
- Quickly chop the vegetables by pulsing them a few times in the food processor. It cuts the prep time for our easy stovetop chili recipe down significantly.
- Simmer the chili uncovered so the liquid slowly evaporates leaving you with the perfect chili consistency every time. If you’d like to use a lid, tilt it slightly so the steam has a way to escape.
- Don’t forget to stir the ingredients occasionally so they don’t stick to the pan and burn.
- Know your chili powder! Some brands pack more heat than others. Familiarize yourself with how spicy the chili powder is before adding it to the pan.
Storage
Refrigerator: To store leftover chili, allow it to cool completely before transferring it to an airtight container. It can then be stored in the refrigerator for up to 4 days.
Freezer: If you’d like to store the chili for a longer period, it can be frozen for up to three months. To reheat frozen chili, allow it to thaw overnight in the refrigerator and then heat it on the stovetop or in the microwave.
Frequently Asked Questions
Can I substitute the ground beef?
Yes, you can substitute ground beef with ground turkey, chicken, or even a plant-based meat substitute. The cooking process will remain the same.
Can I add beans to this stovetop chili recipe?
Absolutely! Beans are a traditional addition to chili and you can easily add a can of rinsed, drained beans in the last 10 minutes of cooking.
What are the best beans to use in chili?
The best beans for chili are typically kidney beans due to their flavor and firm texture that holds up well during the cooking process. However, the beauty of chili is its versatility, so you can use different types of beans to suit your preference.
Pinto beans, black beans, navy beans, and even garbanzo beans all give unique tastes and textures.
Can I make this chili recipe spicier?
Absolutely! Feel free to add more chili powder or a dash of cayenne pepper to increase the heat. Remember, you can always add more spice, but you can’t take it out once it’s added, so increase slowly.