Can I make this in the slow cooker?

If you'd like to make this same recipe in a crock pot, you'll first need to follow Steps 1 and 2 in the recipe, sauteeing the onions, garlic, and the ground beef in a pot on the stovetop. Add those ingredients along with all the other ingredients to the slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.

Can I make chili in the Instant Pot?

Yes, chili can be made in the instant pot. In fact, we have an Instant Pot Chili recipe already written up for you!

Can you make chili without the beans?

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.

Can I use ground turkey or ground chicken instead of ground beef?

Yes, these are easy substitutions that will make your chili a tad healthier.

How long should I cook chili on the stove?

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 at least 20 minutes, stirring occasionally.

30-Minute Stovetop Chili

Name: Stovetop Chili
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1-2 tablespoons avocado oil or olive oil; 1 medium onion, diced; 2 cloves of garlic, minced; 1 pound lean ground beef (sub: ground turkey or chicken); 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can black beans, drained and rinsed; 2 (8-ounce) cans tomato sauce; 2 cups beef broth (sub: chicken 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; Optional toppings: tortilla chips, sliced green onions, chopped cilantro, sour cream, shredded cheddar cheese, diced avocado, lime wedges

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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.

Yield: 6 servings 1x

Prep: 20 minutesCook: 20 minutesTotal: 40 minutes

Units:

Scale:

Ingredients

1–2 tablespoons avocado oil or olive oil
1 medium onion, diced
2 cloves of garlic, minced
1 pound lean ground beef (sub: ground turkey or chicken)
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2 (8-ounce) cans tomato sauce
2 cups beef broth (sub: chicken 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
Optional toppings: tortilla chips, sliced green onions, chopped cilantro, sour cream, shredded cheddar cheese, diced avocado, lime wedges

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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 desired. (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.
Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer, uncovered, for about 20 minutes, stirring regularly to avoid scorching the bottom.
Taste and adjust salt and pepper amounts. Serve warm in bowls topped with your favorite chili toppings.

Freeze For Later:

Method 1 (Uncooked): Follow Steps 1-3. Freeze the uncooked chili in large freezer bag(s) or container(s).
Method 2 (Fully Cooked): Fully cook and cool the chili. Place in a large freezer bag or container with lid or divide into 2 cup Pyrex containers or Souper Cubes. Seal and freeze.

Prepare From Frozen:

Method 1 (Uncooked): Thaw completely. Follow Steps 4-5.
Method 2 (Fully Cooked):Thaw in the fridge overnight or using the defrost setting on the microwave. Warm it up on the stovetop, in the microwave, or a in slow cooker.

Notes/Tips

Instant Pot Version: Use this Instant Pot Chili recipe to make this same version in the pressure cooker.
Slow Cooker Version: If you’d like to make this same recipe in a crock pot, you’ll first need to follow Steps 1 and 2 in the recipe, sauteeing the onions, garlic, and the ground beef in a pot on the stovetop. Add those ingredients along with all the other ingredients from Step 3 to the slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Be sure to check out all our best Fall Potluck Dishes.

Cuisine: American Method: Stovetop

Find it online: https://thrivinghomeblog.com/stovetop-chili/