This stovetop chili has been a go-to in my kitchen for years—comforting, straightforward, and endlessly adaptable. I first landed on this combination of spices and beans one autumn evening when I wanted something that would feed a crowd without fuss. The aroma of onions, garlic, and chili powder browning in the pot drew my family from every corner of the house, and by the time a bowl hit the table, everyone was asking for seconds. What makes this version special is the balance: a meaty base from ground beef, the creaminess of kidney beans, the earthy bite of black beans, and a rich tomato backbone that’s thickened with tomato paste. It’s familiar, but just bright and layered enough to feel homemade and carefully tuned.

I love this stovetop method because it’s forgiving and fast. You don’t need to babysit an oven or a slow cooker—just a heavy pot and a good wooden spoon. The texture is what keeps me coming back: tender beef broken into bite-sized crumbles, beans that hold their shape but soak up the sauce, and a slightly thickened, savory broth that clings to every spoonful. For cold nights, game-day crowds, or when you want a simple crowd-pleaser, this chili delivers warmth and comfort with minimal prep and maximum flavor.

Ingredients

• 1 lb ground beef: Choose 80–85% lean for good flavor and a bit of fat that carries the spices. Leaner beef is fine if you prefer less grease; drain excess fat after browning. Brands I reach for are local ground beef from the butcher or a trusted grocery brand.
• 1 large onion, diced: Yellow onion provides sweetness and body; dice uniformly so it softens evenly. White or sweet onions also work but adjust cooking time to avoid burning.
• 2 cloves garlic, minced: Fresh garlic is more aromatic than jarred—mince finely and add near the beginning so it softens but doesn’t burn.
• 1 (15 oz) can diced tomatoes: Choose high-quality tomatoes with no added sugar. They provide bright acidity and texture to the sauce.
• 1 (15 oz) can red kidney beans, drained and rinsed: Rinsing reduces starch and can cut sodium. Kidney beans lend creaminess and body.
• 1 (15 oz) can black beans, drained and rinsed: Black beans add an earthy contrast in flavor and color—use low-sodium cans if possible.
• 1 (6 oz) can tomato paste: This concentrates the tomato flavor and thickens the chili; brown it briefly in the pot to deepen the taste.
• 2 tablespoons chili powder: The backbone of flavor—adjust to taste and choose a blend you like (mild or hot).
• 1 teaspoon ground cumin: Adds warm, smoky earthiness; toast briefly in the pot to bloom aroma.
• 1/2 teaspoon smoked paprika: A gentle smokiness—don’t substitute with sweet paprika if you want that subtle smoke note.
• 1/2 teaspoon cayenne pepper (optional): For heat—start small and add more after tasting.
• Salt and freshly ground black pepper: Season gradually; you can always add more at the end.
• 2 cups beef broth: Use low-sodium if you’re watching salt so you can adjust seasoning at the end.
• 1–2 tablespoons olive oil: For sautéing the onion and browning the beef; neutral oils like canola work, too.

Instructions

Heat the olive oil and sweat the onion: Place a large heavy-bottom pot over medium-high heat and add 1–2 tablespoons olive oil. When the oil shimmers, add the diced onion and a pinch of salt. Cook 3–4 minutes, stirring occasionally, until the onion is soft and translucent—this builds the sweet base that balances the tomatoes. Cook the garlic: Add the minced garlic and cook 1–2 minutes stirring constantly. Look for a fragrant aroma and slightly glossy garlic; if it browns quickly, lower the heat to avoid bitterness. Brown the ground beef: Add the ground beef to the pot and break it up with a wooden spoon. Cook 5–7 minutes until browned and no pink remains. If the beef releases a lot of fat, spoon off excess, leaving about 1 tablespoon to carry flavor and help bloom spices. Bloom the spices: Sprinkle in the chili powder, cumin, smoked paprika, and cayenne (if using). Stir to coat the meat and onions; cook 1–2 minutes to bloom the spices so their oils release and intensify flavor. Add tomato paste and deepen the base: Stir in the tomato paste and cook 2–3 minutes, letting it caramelize slightly against the pot. This step concentrates the tomato sweetness and removes any raw paste taste. Add tomatoes, broth, and simmer: Pour in the diced tomatoes (with their juices) and 2 cups beef broth. Season with salt and pepper to taste. Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered for 20–25 minutes, stirring occasionally, until the chili reduces and thickens. Add the beans and finish: Stir in the drained and rinsed kidney beans and black beans. Simmer another 10–15 minutes so the beans heat through and soak up flavor. Taste and adjust seasoning—add more salt, pepper, or chili powder as needed. If too thick, add a splash more broth.

Storage Tips

Cool leftover chili to room temperature (no more than two hours), then refrigerate in shallow airtight containers to cool quickly and evenly. Stored properly it will keep for 3–4 days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags, leaving an inch of headspace, and freeze up to 3 months. To reheat from frozen, thaw in the fridge overnight then warm gently over low heat, stirring occasionally. Reheat refrigerated portions on the stovetop over medium-low heat or in the microwave until piping hot.

Ingredient Substitutions

If you want to lighten the dish, substitute half the ground beef with ground turkey or extra mushrooms for bulk and umami. Swap the black beans for pinto beans if you prefer a milder, creamier texture. No tomato paste? Reduce the broth a bit and mash some of the beans to thicken the sauce. For a vegetarian version, omit the beef and use 2 cups cooked lentils plus an extra can of beans—add a splash of soy sauce or liquid smoke to keep that savory depth.

Serving Suggestions

Serve with warm cornbread, over steamed rice, or with tortilla chips for crunch. Classic toppings include shredded cheddar, sour cream, sliced green onions, diced avocado, or chopped cilantro. For a heartier meal, ladle chili over baked potatoes or stuff it into baked sweet potatoes. During game day, keep bowls of toppings nearby so guests can customize their own bowl.

Cultural Background

Chili—as enjoyed here—draws from Southwestern and Tex-Mex traditions where meat and chili peppers play central roles. Classic regional variations range from Texas-style chili con carne (meat-focused, often without beans) to bowl-style chili that features beans, tomatoes, and a medley of spices. This stovetop approach blends those influences into a home-cook friendly version that balances robust flavor with pantry convenience.

Seasonal Adaptations

In winter, add a splash of dark beer or a tablespoon of cocoa powder to deepen the flavor. In summer, toss in fresh diced tomatoes and a squeeze of lime at the end to brighten the bowl. For autumn gatherings, serve with roasted seasonal vegetables or pumpkin cornbread. Simple swaps keep the dish feeling fresh across seasons without changing the core technique.

Meal Prep Tips

Double the recipe and freeze individual portions for quick lunches or busy weeknight dinners. Assemble garnishes in small containers so bowls are ready to go. When packing for lunches, reheat on the stovetop with a splash of broth to loosen the sauce, and store toppings separately to keep them fresh.

Sharing this chili always feels like passing along a small piece of home—it's forgiving, quick, and crowd-pleasing. Try it once, then make it your own by adjusting the heat, swapping proteins, or topping it with family favorites. It’s one of those dependable dishes that welcomes creativity while rewarding simple technique.