Description
A hearty and flavorful Ground Beef Stovetop Chili packed with spices, beans, and vegetables, perfect for a comforting meal. This chili is simmered to perfection on the stovetop, allowing the rich flavors to meld together for a satisfying dish that can be customized with a variety of delicious toppings.
Ingredients
Scale
Base Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 pounds ground beef
- 1 green bell pepper, chopped
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Liquids and Canned Goods
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef broth
Optional Toppings
- Shredded cheese
- Sour cream
- Chopped green onions
- Cilantro
Instructions
- Heat Oil and Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Brown the Ground Beef: Increase the heat to medium-high and add the ground beef to the pot. Cook until the beef is browned and no longer pink, breaking it apart with a wooden spoon as it cooks. Drain any excess fat.
- Add Vegetables and Spices: Add the chopped green bell pepper, chili powder, ground cumin, paprika, dried oregano, and cayenne pepper to the pot. Stir well to coat the meat and vegetables evenly with the spices.
- Add Liquids and Beans: Pour in the diced tomatoes with their juices, kidney beans, black beans, tomato paste, and beef broth. Stir all the ingredients together until fully combined.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low. Cover the pot and allow the chili to simmer gently for 30 to 40 minutes, stirring occasionally to prevent sticking and boost flavors.
- Season and Adjust: Taste the chili and season with salt and pepper as needed. Adjust other seasonings for additional heat or depth of flavor if desired.
- Serve: Spoon the hot chili into bowls and garnish with your choice of shredded cheese, sour cream, chopped green onions, or cilantro for enhanced flavor and texture.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer a thicker chili, simmer uncovered for the last 10 minutes to reduce liquid.
- Leftover chili tastes great the next day and can be stored in the refrigerator for up to 3 days.
- Freeze portions for convenient meals later.
