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Stove Top Chili in a Bowl Garnished with Sour Cream, Cheese and Green Onion
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5 from 4 votes

Stove Top Chili Recipe

My Stove Top Chili Recipe is hearty, flavorful and easy to make. Perfect for cozy nights, meal prep, or game day with all your favorite toppings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: 60 Minutes or Less, Mains, One Pot
Cuisine: American
Keyword: 60-Minutes or Less, Beef, Chili, Fall, Ground Beef, Mains, Meal Prep, One Pot Recipe, Winter
Servings: 10
Calories: 349kcal
Author: Eva Filer

Equipment

  • Large Pot with Lid
  • Spatula
  • Measuring Cups and Spoons

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 ½ tablespoon ground chili powder
  • ½ tablespoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • ½ teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 2 pounds ground beef lean
  • 2 15- ounce cans red kidney beans drained and rinsed
  • 1 28- ounce can diced tomatoes
  • 1 cup strained tomatoes

Instructions

  • Over medium heat add olive oil to a large pot once warmed.
  • When the oil is heated, add onions and cook for about 5 minutes. Then toss in garlic and cook until fragrant.
  • Add chili powder, sea salt, ground cumin, ground paprika and dried oregano. Cook for 1 minute then add in tomato paste and deglaze pulling up any brown bits.
  • Add ground beef to the pot and cook until no longer pink.
  • Pour in kidney beans and diced and strained tomatoes and bring to a boil.
  • Reduce the heat to low, keeping it simmering and cook with the lid on for 20-25 minutes, stirring once or twice to ensure it does not stick.

Notes

  • Allow the Flavors to Grow: Don’t rush those first steps, that’s where the flavor builds, creating those gorgeous browned bits that make the whole dish richer.
  • Add Spices First: Sautéing chili powder, ground cumin and other spices briefly enhances their flavor and makes a great recipe even better.
  • Deglaze with Tomato Paste: Stirring in tomato paste before the remaining ingredients helps add body and enhances the chili’s richness.
  • Simmer Low and Slow: A low simmer gives the flavors time to develop, but if you're short on extra time, it's still a quick chili recipe for weeknights.

Nutrition

Calories: 349kcal | Carbohydrates: 18g | Protein: 21g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 618mg | Potassium: 715mg | Fiber: 5g | Sugar: 4g | Vitamin A: 623IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 5mg
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