Classic Homemade Stovetop Chili (Easy Recipe)

​Talk about the ultimate comfort food! My classic stove-top chili recipe is repeated weekly in our home. It’s a quick and hearty chili made with simple ingredients– pantry spices, lots of veggies, and ground beef – a recipe the whole family loves. 

Stovetop Chili Benefits

• Best Chili Recipe – I’ve tried many chili recipes. This chili is by far one of my favorite recipes. It has a delicious depth of flavor that’s easy to customize with different ground meats, veggies, etc. 
• Simple Recipe- This easy recipe is made with simple ingredients you’ll likely already have in your fridge and pantry. And it only takes about 45 minutes.  
• Make it With or Without Beans- Whether you love beans in your chili or not, this recipe is easy to customize based on your liking. 
• Whole Family Favorite – Not only do the adults in our family love this recipe, but it is also an excellent recipe for kids, as it has just the right spice level. 

Before You Get Started: What You’ll Need

Ingredients 

• Extra virgin olive oil – Used to saute the veggies and brown the ground beef so the ingredients don’t stick to the pot.
• Ground beef – I like to use lean ground beef, 90/10. Use what you love for this easy chili recipe: ground turkey, sausage, ground chicken, or ground beef. 
• Veggies – For this classic chili recipe, I use diced onions, carrots (my secret ingredient for balancing the spice with a touch of sweetness), bell pepper (green, red, or yellow), and poblano pepper. The poblano pepper adds a bit of heat to the chili, so if you want a milder chili, feel free to substitute this ingredient with extra bell pepper. 
• Diced tomatoes – Diced tomatoes (chopped tomatoes in their juices) are cheap and easy to find at any grocery store. They’re a staple in my pantry. Add the whole can, including the juice, to make this delicious chili. 
• Pantry spices – Spices give a classic chili its unique taste: fresh garlic cloves, chili powder, ground cumin, dried oregano, bay leaves, and salt and pepper. 
• Broth/stock – I use chicken broth but feel free to use your favorite broth: beef, veggie, or chicken broth.
• Cooked Beans (optional) – I usually skip this ingredient, but if you love beans, add your favorite cooked beans: kidney beans, cannellini beans, or black beans. 

Equipment 

• 3-quart Dutch oven – To fit the ingredients, use a 3-quart Dutch oven (or a large pot) or larger. 

Recipe Steps 

• Step 1 Brown Ground Beef – Heat the oil over medium-high heat in a Dutch oven or soup pot. Add the ground beef until it begins to brown (there will still be pink), about 5 minutes. 
• Step 2 Add Veggies – Add the onion, carrots, bell pepper (any color), and poblano pepper. Saute the veggies and meat until the veggies begin to soften, about 7 minutes. 
• Step 3 Add Seasonings – Add the garlic cloves and seasonings (chili powder through salt), and stir the spices into the veggies for a minute, until fragrant.
• Step 4 Add Remaining Ingredients – Add the diced tomatoes and the juices from the can, the beans (if using), and the broth (use 2 cups for a chunkier chili and 3 cups for a soupy chili). Bring the chili to a boil, and then reduce to a simmer. Cover the pot. 
• Step 5 Simmer for 30 Minutes – Reduce the stovetop to medium heat. Simmer the chili, covered, until the veggies are soft and the flavors have intensified about 30 minutes. Taste the chili and add more salt to taste. Serve warm. I like to top my chili with sour cream, shredded cheddar, and cilantro. 
• Step 6 Serve Warm With Toppings –  I like to top my chili with sour cream, shredded cheddar, and cilantro. 

Recipe Substitutions & Tips

• Different Veggies – Chopped butternut squash or sweet potatoes also work well instead of carrots. These veggies taste slightly sweet and balance perfectly with the peppers and seasonings. 
• Garlic Powder – If you don’t have fresh garlic, use one teaspoon garlic powder. 
• Spoon on Hot Dogs – I love to spoon chili on hot dogs for a fun dinner twist. This variation is a favorite option with the kids. 
• Scoop on Sweet Potatoes – Or top chili on roasted sweet potatoes.  
• Thicker or Thinner Chili – Use 2 cups of broth for a chunkier chili and 3 cups of broth for a soupy chili.

Recipe Variations for the Instant Pot & Slow Cooker

• Slow Cooker Chili Variation – Cooking chili in the slow cooker is a great way to save time and have a delicious meal ready at the end of the day. Brown the ground beef in a skillet on the stovetop, add the veggies, and saute for a few more minutes to soften. Then, pour the ingredients into a 6-quart slow cooker and add all the remaining ingredients. Stir to combine. Cook on high for 3-4 hours on low for 6-8 hours. 
• Instant Pot Chili Variation – Follow my Instant Pot recipe for detailed instructions. 

Favorite Toppings & Sides for Chili

The toppings are the best part of eating chili. Here are my favorite ways to top chili.

Choose one or multiple toppings, or place various toppings on the table or counter and make a chili bar. I’ve also included a couple of delicious side dishes. 

Toppings

• Dollop of Sour Cream 
• Jalapeno Peppers 
• Fresh Cilantro 
• Cheddar Cheese
• Tortilla Chips 
• Saltine Crackers 

Side Dishes

• Einkorn Biscuits
• Cornbread 
• Sweet Potatoes 
• Baked Potatoes
• Cheese & Spinach Quesadillas 

Storage & Reheating

• Fridge Storage- Store leftover chili in an airtight container in the fridge for up to 5 days. 
• Freezer Storage – This chili freezes very well. Once the chili is cool, spoon it into freezer-safe containers or bags. Freeze for up to 3 months. Defrost the chili container/bag in warm water or the fridge before reheating. 
• Reheating Instructions – Spoon leftover chili in a saucepan and reheat on the stovetop (medium-low heat) until warm. Or spoon into a microwave-safe bowl and warm for 2-3 minutes until warm. 
• School or Work Lunch – Spoon leftover reheated chili and spoon into a thermos. How to pack a hot lunch.

Recipe FAQs

• What are the best beans for homemade chili? Kidney beans, cannellini beans, or black beans. 
• Can I use dry beans instead of cooked beans? I recommend cooking the beans first, then adding them to this recipe. My favorite method is the Instant Pot bean method.
• Does the chili get thicker the longer it cooks? Yes and no. Since this recipe doesn’t use tomato paste, it won’t thicken as it cooks. But the longer it cooks, some of the liquid will evaporate, causing the soup to get thicker.
• What is the most flavorful meat for chili? Ground beef is the most flavorful. Ground turkey is the least flavorful.

More Soup Recipes You May Like

• Instant Pot Beef Stew
• Instant Pot Chili
• Quick & Easy Instant Pot Chicken Soup
• Roasted Butternut Squash Soup

5 from 9 votes

Classic Homemade Stovetop Chili Recipe

My classic stovetop chili recipe is repeated weekly in our home. It's a hearty chili made with simple ingredients- pantry spices, lots of veggies, and ground beef – a recipe the whole family loves. 

Kristin Marr

Print Recipe Pin Recipe

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course Main Course, Soup

Cuisine American

Servings 8 servings

Calories 194 kcal

Cost: $15-20

Equipment

• 1 Dutch oven or soup pot – 3 quart or larger

Ingredients

• 1 tablespoon extra virgin olive oil or avocado oil
• 1 lb ground beef
• 1 medium yellow onion diced (about 1 cup once diced)
• 1 cup diced carrots
• 1 small bell pepper diced (about 1/2 cup once diced)
• 1 large poblano pepper diced (about 1/2 cup once diced)
• 4 medium garlic cloves minced
• 3 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 teaspoon salt or more to taste
• 1/4 teaspoon black pepper or more to taste
• 1 28-ounce can diced tomatoes
• 1 15-ounce can kidney beans or black beans, or cannellini beans, drained and rinsed (OPTIONAL)
• 2-3 cups chicken broth or beef broth or veggie broth

Instructions

• In a Dutch oven or soup pot, over medium-high heat, heat the oil. Add the ground beef until it just begins to brown (there will still be pink), about 5 minutes. 
• Add the onion, carrots, bell pepper, and poblano pepper. Saute the veggies and meat until the veggies begin to soften, about 7 minutes. 
• Add the garlic cloves and all the seasonings (chili powder, cumin, oregano, bay leaves, salt, and pepper), and stir the spices into the veggies for a minute, until fragrant.
• Add the diced tomatoes and the juices from the can, the beans (if using), and the broth (use 2 cups for a chunkier chili and 3 cups for a soupy chili). Bring the chili to a boil, and then reduce to a simmer. Cover the pot. 
• Simmer the chili, covered, until the veggies are soft and the flavors have intensified, about 30 minutes. Taste the chili and add more salt to taste. 
• Serve warm. I like to top my chili with sour cream, shredded cheddar, and lots of cilantro. 

Notes

Beans – The beans may be skipped if you prefer not to include beans in your chili. If you do this, you’ll only need 2 cups of broth. 

The nutritional value is based on using 80/20 ground beef. If you use a leaner ground beef, the fat amount will be lower. 

 

Nutrition

Calories: 194kcalCarbohydrates: 7gProtein: 11gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 609mgPotassium: 364mgFiber: 2gSugar: 3gVitamin A: 3939IUVitamin C: 31mgCalcium: 43mgIron: 2mg

Tried this recipe?Let me know how it was!