The Best Homemade Stovetop Chili
This hearty stovetop chili is packed with ground beef, beans, fire-roasted tomatoes, and a flavorful blend of spices. With a touch of brown sugar for depth and sweetness, it’s a cozy and satisfying meal perfect for cold days or casual gatherings.
Servings: 6
Calories: 375kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 lb ground beef
- 1 ½ teaspoons garlic minced
- 3 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon chili powder optional, for spicier chili
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups beef broth
- 1 28 oz can fire-roasted crushed tomatoes
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Green onions
- Cilantro
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped onion and sauté for about 2 minutes, until softened.
- Add the ground beef and cook for about 5 minutes, breaking it up as it browns. Drain any excess fat.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chili powder (if using), cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
- Stir in the fire-roasted crushed tomatoes, kidney beans, and pinto beans.
- Bring the chili to a boil, then reduce heat to low. Cover and simmer for 1–2 hours, stirring occasionally.
- In the last 30 minutes, uncover the pot to allow the chili to thicken.
- Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, green onions, or cilantro.