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This cozy stovetop chili made with ground beef is just right for chill nights or casual get-togethers. Loaded with beans and a mix of spices, it slowly cooks to build rich, mouthwatering flavors that fill your home with a tempting smell.
The first time I whipped up this chili was on a cold evening craving something easy but packed with flavor. It quickly became a favorite, especially when pals drop by for a laid-back bite.
Needed Ingredients
- Vegetable oil: for gently cooking onions and garlic to bring out their natural sweetness
- One large onion: finely chopped to build a flavorful base
- Three cloves garlic: minced for a nice aromatic kick
- Two pounds ground beef: giving the dish its rich, meaty heart
- One green bell pepper: diced for fresh crunch and color
- Chili powder: to deliver that classic spicy flavor
- Ground cumin: adding smoky warmth
- Paprika: for mild earthiness and a splash of color
- Dried oregano: brings herbal hints that tie it all together
- Cayenne pepper: measured carefully to add the right kind of heat
- Diced tomatoes: canned with juice for tang and moisture
- Kidney beans: rinsed and drained to add creaminess and protein
- Black beans: also rinsed and drained for a nice earthy mix
- Tomato paste: helps thicken and punch up the tomato flavor
- Beef broth: adds savory depth and plenty of liquid for simmering
- Salt and pepper: just enough to balance all the flavors
Step By Step Directions
- Start With Flavor:
- Warm the vegetable oil in a big pot over medium heat. Toss in onions and garlic, cooking slowly until onions are clear and smell amazing, about five minutes. This step adds a mild sweetness and lays the foundation for the chili.
- Cook The Beef:
- Turn heat up to medium-high. Add ground beef and cook until it’s fully browned with no pink left. Break it apart with a wooden spoon. Drain off extra fat so the chili isn’t greasy.
- Add Spices and Pepper:
- Put in the chopped green pepper, chili powder, cumin, paprika, oregano, and cayenne. Stir it all so the spices coat the meat and veggies evenly, letting the smells come alive.
- Mix The Main Ingredients:
- Pour in diced tomatoes with juice. Add kidney beans, black beans, tomato paste, and beef broth. Give it a good stir until everything blends together.
- Simmer Away:
- Bring it up to a soft boil, then lower heat. Cover the pot and let the chili bubble gently for 30 to 40 minutes. Stir now and then so it doesn’t stick. This slow cooking ties the flavors into a rich, filling stew.
- Final Seasoning:
- Sprinkle in salt and pepper to your liking. If you want a little more kick or layers, tweak the cayenne or other spices.
- Dish It Out:
- Spoon the chili hot into bowls. Top any way you like—shredded cheese, sour cream, chopped green onions, or cilantro all work great for a fresh finish.
One thing I love about making chili is how the scent slowly fills the kitchen while it's simmering. I brought this to a neighborhood potluck and it was the dish people kept returning for. That smoky paprika plus the gentle heat from cayenne really makes this stand out.
Storing Your Chili
Keep chili fresh up to four days in sealed containers in the fridge. For longer storage, freeze in portions inside bags or airtight boxes. Thaw in the fridge overnight before heating slowly on the stove. Adding a little broth when reheating helps bring back that nice texture.
Ingredient Swaps
Try using ground turkey or chicken instead of beef for a lighter dish, but you might want to add more spices for a stronger flavor. Toss in corn or chopped carrots to add sweetness and color. Mix up the beans with pinto or cannellini to change the texture a bit. Add a chipotle in adobo for a smoky, spicy twist.
Tasty Serving Ideas
Serve with buttered warm cornbread for extra comfort. A simple green salad helps cut through the richness. Top with diced avocado or pickled jalapeños to add creamy or tangy notes. Wash it down with a cold beer or a full-bodied red wine for a perfect match.
This chili is a go-to comfort dish that brings warmth and satisfaction no matter the occasion. Whether feeding family or friends, it never disappoints.
Frequently Asked Cooking Questions
- → Which beef cut should I pick for chili on the stove?
Go for ground beef with medium fat so it browns nicely and stays juicy without getting greasy.
- → How can I change the heat level of this chili?
Try adding more or less cayenne to make it hotter or milder, or toss in extra chili powder for warmth without it being too spicy.
- → Why does browning the beef matter?
Browning helps create rich flavors through caramelization and breaks the meat into nice, even pieces for a better texture.
- → What do beans do for the chili’s feel?
Kidney and black beans add a soft, smooth bite that balances the meat and makes the chili more filling.
- → Which toppings make this chili better?
Shredded cheese, sour cream, chopped green onions, or cilantro all bring fresh flavor and extra texture to the dish.
- → Should I leave the pot covered while simmering?
Keep the pot covered to lock in moisture and meld flavors, but take the lid off for the last 15 minutes if you want a thicker sauce.