Go Back
Thick stovetop ground beef chili with kidney beans, tomatoes, green pepper, cheddar, sour cream, and green onion.

Easy Stovetop Ground Beef Chili

A hearty one-pot ground beef chili with tomatoes, beans, warm spices, and an adjustable simmer. Ready in about 45 minutes, with a longer-simmer option for deeper flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil optional, if beef is very lean
  • 1 pound 90% lean ground beef or 85% lean
  • 1 medium yellow onion diced
  • 1 medium green bell pepper diced
  • 3 cloves garlic minced
  • 2 tablespoons chili powder for seasoning
  • 2 teaspoons ground cumin for seasoning
  • 1 teaspoon smoked paprika for seasoning
  • 1 can diced tomatoes 14.5-ounce can, undrained
  • 1 can tomato sauce 15-ounce can
  • 1 can kidney beans 15-ounce can, drained and rinsed
  • 1 cup low-sodium beef broth plus more if needed
  • 1 tablespoon tomato paste for depth
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon cayenne pepper optional

Equipment

  • Large Dutch oven or heavy pot for browning and simmering

Method
 

  1. Set out all ingredients and drain and rinse the beans before you begin.
  2. Heat the olive oil in a large Dutch oven over medium-high heat if the beef is very lean. Add the ground beef and cook for 5 to 7 minutes, breaking it into crumbles, until browned and no pink remains. Drain excess fat if needed.
  3. Add the onion and bell pepper. Cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
  4. Add the chili powder, cumin, smoked paprika, cayenne if using, and tomato paste. Stir for 1 minute to bloom the spices and deepen the tomato paste.
  5. Stir in the diced tomatoes, tomato sauce, kidney beans, and beef broth. Bring to a gentle boil.
  6. Reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until thickened. For deeper flavor, simmer up to 60 minutes and add a splash of broth if the chili gets too thick.
  7. Season with salt and black pepper. Serve hot with optional shredded cheese, sour cream or Greek yogurt, green onions, cilantro, avocado, or cornbread.

Notes

Cool leftovers within 2 hours. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat leftovers to 165°F. Use low-sodium broth and rinsed beans if you are watching sodium.