The Best Ground Beef Stovetop Chili
A hearty, one-pot stovetop chili made with lean ground beef, beans, diced tomatoes, and a perfectly balanced blend of spices. Ready in about an hour, this comforting classic is ideal for weeknights, game days, or cozy family dinners.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Cutting board and knife
- Measuring spoons and cups
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 1.5 lbs lean ground beef (85/15)
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 15 oz diced tomatoes (undrained)
- 15 oz tomato sauce
- 1 cup beef broth
- 15 oz dark red kidney beans, rinsed and drained
- 15 oz black beans, rinsed and drained
- 1 tbsp brown sugar (optional)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook for 5 minutes until softened.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease.
- Add garlic, chili powder, cumin, smoked paprika, and oregano. Stir and cook for 1 minute until fragrant.
- Stir in diced tomatoes (with juices), tomato sauce, beef broth, kidney beans, black beans, salt, pepper, and optional brown sugar. Mix well.
- Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- If desired, uncover for the last 10-15 minutes to thicken. Serve hot with toppings of choice.
Notes
For the best flavor, allow the chili to simmer for the full 45 minutes so the spices have time to meld into the sauce. Leftovers taste even better the next day.