Description
The Best Homemade Stovetop Chili is a wholesome and satisfying dish that warms the soul with every bite. Perfect for game days, cozy evenings, or family gatherings, this chili is packed with rich flavors and a delightful mix of textures.
Ingredients
Scale
- 1 lb ground beef
- 1 ¾ cups beef broth
- 1 tablespoon olive oil
- 28 oz can fire-roasted crushed tomatoes
- 15 oz can red kidney beans (drained and rinsed)
- 15 oz can pinto beans (rinsed and drained)
- 1 medium yellow onion (chopped)
- 3 tablespoons tomato paste
- 1 ½ teaspoons minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon chili powder (optional for a hotter chili)
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sauté chopped onions for about 2 minutes until soft.
- Add ground beef; cook and break up until browned (about 5 minutes).
- Drain excess fat; add minced garlic and sauté for 30 seconds.
- Stir in spices and tomato paste; mix well.
- Pour in beef broth while scraping bits from the pot.
- Add crushed tomatoes and both types of beans; bring to boil then simmer gently.
- Cover during most of the cooking time; uncover last 30 minutes to thicken.
- Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 75mg
Keywords: For a spicier kick, increase chili powder or add diced jalapeños. Leftovers store well in the fridge for up to four days or freeze for up to three months.