Chili Stove Top Recipe: The Ultimate Weeknight Comfort Food

Is there anything quite as satisfying as a big bowl of warm, hearty chili on a chilly evening? This stove top chili recipe is a classic for a reason: it’s packed with flavor, incredibly easy to make, and perfect for feeding a crowd (or enjoying leftovers for days!). Forget takeout – this is the ultimate weeknight comfort food that’s ready in under an hour. This recipe uses simple, readily available ingredients, meaning you can whip it up on a whim, even when you haven’t planned ahead. So, grab your favorite pot, gather your ingredients, and get ready to experience chili perfection. This version is all about ease and deliciousness, proving you don’t need complicated techniques or fancy ingredients to create a truly memorable meal. We’ll walk you through each step, ensuring your chili turns out perfectly thick, flavorful, and satisfying every single time.

Why This Recipe Works

This chili recipe isn’t just delicious; it’s designed for success. Here’s why it works so well:

• Building Flavors: We start by browning the ground beef with onions and garlic. This foundational step is crucial for developing a deep, savory flavor that permeates the entire chili.
• Balanced Spice Profile: A blend of chili powder, cumin, oregano, and a touch of smoked paprika creates a warm, complex flavor that’s not overly spicy but has a satisfying kick. Feel free to adjust the chili powder to your preference.
• Tomato Power: Using a combination of diced tomatoes, tomato sauce, and tomato paste adds layers of tomato flavor and helps create the perfect chili consistency. The tomato paste, in particular, adds richness and depth.
• Bean Variety: Kidney beans and pinto beans (or your favorite bean combination) provide a hearty texture and satisfying fiber. You can even add black beans for extra variety.
• Slow Simmer: Allowing the chili to simmer on the stove top for at least 30 minutes allows the flavors to meld together beautifully. The longer it simmers, the better it gets!
• Customizable Heat: We use a small amount of cayenne pepper for a touch of heat. Feel free to omit it entirely for a milder chili or add more for a spicier version. You can also add a diced jalapeno pepper for extra heat and flavor.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef (80/20 or 85/15)
• 1 green bell pepper, chopped (optional)
• 1 red bell pepper, chopped (optional)
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 cup beef broth or water
• Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, avocado, tortilla chips

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the Bell Peppers (Optional): If using bell peppers, add them to the pot along with the browned beef and cook for about 3-5 minutes, until slightly softened.
4. Stir in the Tomatoes and Spices: Add the diced tomatoes (with their juice), tomato sauce, tomato paste, chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper to the pot. Stir well to combine.
5. Add the Beans and Broth: Add the rinsed and drained kidney beans and pinto beans to the pot. Pour in the beef broth (or water). Stir everything together.
6. Simmer: Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
7. Taste and Adjust: Taste the chili and adjust the seasonings as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to your liking.
8. Serve: Serve the chili hot, topped with your favorite toppings such as shredded cheddar cheese, sour cream, chopped green onions, avocado, and tortilla chips.

Tips for Success

Here are a few tips to ensure your chili is a resounding success:

• Don’t Skip the Browning: Browning the ground beef is essential for developing a rich, savory flavor. Make sure to break it up well and cook it until it’s completely browned.
• Use Quality Ingredients: Using high-quality ingredients, especially the spices, will make a big difference in the final flavor of your chili.
• Simmer, Simmer, Simmer: Don’t rush the simmering process. The longer the chili simmers, the better the flavors will meld together.
• Adjust the Spices: Feel free to adjust the amount of chili powder, cumin, and cayenne pepper to your liking. Start with the amounts listed in the recipe and then add more to taste.
• Add a Touch of Sweetness: A teaspoon of brown sugar or maple syrup can help balance the acidity of the tomatoes and add a touch of sweetness to the chili.
• Thicken the Chili: If your chili is too thin, you can thicken it by mashing some of the beans with a fork or by stirring in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Spice it Up: Add diced jalapeños, chipotle peppers in adobo sauce, or a dash of hot sauce for extra heat.

Storage Instructions

Refrigerator: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezer: Allow the chili to cool completely before transferring it to a freezer-safe container or freezer bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat the chili on the stove top over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

FAQ

Q: Can I use ground turkey or ground chicken instead of ground beef?

A: Yes, you can substitute ground turkey or ground chicken for ground beef. Just be sure to drain off any excess grease after browning.

Q: Can I make this chili in a slow cooker?

A: Absolutely! Brown the ground beef and sauté the onions and garlic in a skillet before transferring everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I add vegetables to this chili?

A: Yes, you can add other vegetables such as corn, zucchini, or carrots. Add them to the pot along with the bell peppers.

Q: Can I use dried beans instead of canned beans?

A: Yes, you can use dried beans. You’ll need to soak them overnight and then cook them until tender before adding them to the chili. Adjust the cooking time accordingly.

Q: What are some good toppings for chili?

A: Some popular toppings for chili include shredded cheddar cheese, sour cream, chopped green onions, avocado, tortilla chips, and hot sauce.

Conclusion

This stove top chili recipe is a guaranteed crowd-pleaser that’s perfect for any occasion. It’s easy to make, packed with flavor, and endlessly customizable. Whether you’re looking for a quick weeknight dinner or a hearty meal to share with friends and family, this chili is sure to satisfy. So, gather your ingredients, follow the simple steps, and get ready to enjoy a delicious bowl of homemade chili that’s bursting with warmth and flavor. Enjoy!