The BEST Stovetop Chili
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Need a down-the-pipe, great chili recipe? One that is made with pantry ingredients, is flavorful enough for adults, but not too spicy for kids? Our easy Stovetop Chili checks all the boxes and more.
I’m excited for you to have it in your home to make on a game day alongside our Sweet Potato Corn Bread, Veggies with Southwest Ranch Dip, and some Homemade Chex Mix.
About This Recipe
This easy, homemade chili recipe originally came from my mother-in-law. It was handed down from her mother!
As with most recipes, adaptations have been made over the years. But, I’m convinced the tweaks and changes have resulted in a fabulous Stovetop Chili recipe.
The perks of making chili on the stove are:
- You only use one pot.
- It’s done in 30 minutes from start to finish.
- It makes your home smell amazing.
But, if you prefer using the Instant Pot, try our easy Instant Pot Chili instead.
Ingredients
Great chili has to have depth of flavor. That doesn’t come with just a few ingredients. Don’t be intimidated by this long list, though. You likely have the majority in your pantry! Here are the main ingredients:
Ingredient Notes:
- Ground beef – You can substitute ground turkey or ground chicken.
- Petite diced tomatoes – You can substitute regular diced or crushed tomatoes or fire-roasted tomatoes for even more flavor.
- Seasonings: Chili powder, cumin, cayenne pepper, salt, and pepper.
How to Make Stovetop Chili
Chili can be made using several different methods. We use the slow cooker for our Turkey Chili and Steak Chili. We also have used the Instant Pot for similar recipes like our Mexican soup. While we love our cookers (I mean we did write a cookbook based around them), today we’re making chili on the stovetop.
Here is a quick overview on how to make chili on the stove.
- Saute the onions and garlic and brown the ground beef.
- Add remaining ingredients.
- Simmer chili.
Topping & Side Dish Ideas
When it comes to what to serve with chili, it feels like the options are endless! Some even go as far as creating a chili bar. However, unless I am serving a group of people, I tend to keep things pretty simple in my house. Here are some fixings that go great with chili.
Topping Ideas:
- Diced avocado
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Crushed corn tortilla chips
- Thinly sliced green onions
- Lime wedges, to squeeze on top
- Tip: My friend, Leigh, finely chops baby gherkin pickles and puts them on top. It’s actually really delicious!
Side Dish Ideas:
Can You Freeze Chili?
Freezing soups is one of my favorite ways to save my future self time. Chili is no different. Here’s how to make it a freezer meal:
Freeze For Later: Follow Steps 1-3. Freeze the uncooked chili in large freezer bag(s) or container(s). Alternatively, you can fully cook and cool the soup and then freeze.
Prepare From Frozen: Thaw completely. Follow Steps 4-5. If the soup was fully cooked, then all you need to do is thaw it and warm it up on the stovetop or in the microwave.
FAQs
Cooking chili in a slow cooker is a convenient and delicious option. Here are some general guidelines:
Low Setting: If you cook chili on the low setting, it typically takes around 6 to 8 hours. This is a good option if you want to let it simmer all day and develop rich flavors.
High Setting: If you’re pressed for time, you can cook chili on the high setting for approximately 3 to 4 hours. The higher temperature will expedite the cooking process.
Yes, chili can be made in the instant pot. In fact, we have an Instant Pot Chili recipe already written up for you!
The answer is YES! In fact, I had an aunt who made beanless chili for the kids anytime it was on the menu.
If you exclude the beans, we’d suggest either cutting the broth in half (just use 1 cup) or add in another 1/2 -1 pound of browned ground beef. That way the chili will still be thick and hearty.
Yes, these are easy substitutions that will make your chili a tad healthier.
Total cook time will take about 30-45 minutes. Saute the onions and other aromatics (i.e. peppers, carrots, etc) until softened, about 4-6 minutes. Then, cook the meat until browned, about 6-8 minutes. Then simmer all the chili ingredients for 20 minutes, stirring occasionally.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Stovetop Chili
Need a no-brainer, great chili recipe? One that is made with pantry ingredients, is flavorful enough for adults, but not too spicy for kids? Our Stovetop Chili checks all the boxes and more.
Ingredients
- 1–2 tablespoons avocado oil or olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 pound lean ground beef
- 1 (15-ounce) can kidney beans
- 1 (15-ounce) can black beans
- 2 (8-ounce) cans tomato sauce
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 (28-ounce) can petite diced tomatoes
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
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Instructions
- In a large stock pot or dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and saute until tender, about 4-5 minutes. Add in the garlic and saute another 30-60 seconds.
- Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if necessary. (Tip: Place a metal colander over a large bowl and drain the meat. Then discard the cooled grease into the trash later.)
- Stir in the kidney beans, black beans, tomato sauce, broth, tomato paste, diced tomatoes, chili powder, cumin, cayenne, salt, and pepper. (Freezing instructions begin here.)
- Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.
- Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings, like shredded cheese, sour cream, avocado, green onion, or any other favorite toppings.
Freeze For Later: Follow Steps 1-3. Freeze the uncooked chili in large freezer bag(s) or container(s). Alternatively, you can fully cook and cool the soup and then freeze.
Prepare From Frozen: Thaw completely. Follow Steps 4-5. If the soup was fully cooked, then all you need to do is thaw it and warm it up on the stovetop or in the microwave.
Notes/Tips
- Use this Instant Pot Chili recipe to make this same version in the pressure cooker.
- Petite diced tomatoes can be substituted with regular diced or crushed tomatoes.
- Beef broth can be substituted with chicken broth.
- Ground chicken or ground turkey can be substituted for the ground beef.
Want More Soup Recipes
We LOVE equipping you with great soup recipes. Here is a roundup of 10+ of our favorite soups!
Photos and video by Whitney Reist from Sweet Cayenne.
This is my favorite chili recipe! I almost have it memorized. I do add a can of corn, because that is how my family likes it. It is quick and easy, and still flavorful and delicious.
Love to hear that you’ve almost got it memorized from making it so much Mysti! Thanks for leaving a review.
I made this dish tonight for my family. It sounded so good even though it was 80 degrees in Indiana on a Sunday night! Normally, I would make it in the crockpot, but it was already 3 o’clock, so I looked up a recipe. I found this one. It was easy, affordable, and delicious! I added a small can of diced jalapenos and some shrimp for fun *chef’s kiss* It was so tasty; my family of 5 loved it!
Hi Kat! Thanks for taking the time to leave a review and mention your tasty additions! So glad you found us.
Awesome chili!
So glad you liked it Chris!
I love this simple yet delicious recipe! It is my go-to for chili, which we have often.
Yay for go-to recipes! Thanks for leaving a review Mysti.
It’s bubbling on the stove right now. So easy! Made some for the freezer too, thank you!
Love to hear this Julie. Thanks for sharing!
Unsolicited positive feedback from my fussy family after serving this chili for the first time. 13 year old son said he couldn’t get enough. This one is a keeper for sure!
Awesome Lisa! Hope you find some other keepers as well.
This is some of the best I’ve tasted!
Yay! Thanks for the review Jill!