Stovetop Beef Chili

A bowl of stovetop beef chili
Brian Hagiwara/Photolibrary/Getty Images
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: Serves 6
Ratings (57)

This simple recipe for Stovetop Beef Chili has a lot of flavors because the onions and ground beef are cooked together for the base of the soup. The beef absorbs some of the onion flavors and the moisture from the onions helps keep the beef moist and tender.

This is one of the recipes my mom made a lot when I was growing up. It stretches a pound of ground beef to feed six people, it's hearty and filling and is nourishing too. There's nothing better on a cold winter day than sitting down to a bowl of hot and spicy chili.

You can make this recipe as mild or as spicy as you'd like.If you like spicy food, add a can of diced green chiles or some diced jalapeños along with the tomatoes. Add some cayenne pepper or crushed red pepper flakes. Or if you aren't a fan of the spicy stuff, make this recipe just as it is written. This is a "Minnesota hot" kind of chili. You could use ground chicken or turkey or even ground pork sausage in place of the ground beef if you'd like. Or use canned black beans in place of the red kidney beans for a change of pace.

This recipe should be served with a nice cold beer for the adults, and milk for the kids. Add a crisp green salad or a cold fruit salad, and some hot cornbread or homemade cheese crackers.

What You'll Need

  • 1 pound ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 2 (14 ounce) cans diced tomatoes, undrained
  • 1 cup water
  • 1 (8 ounce) can tomato sauce
  • 1 (8 ounce) can taco sauce
  • 1 to 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves
  • 2 or 3 (15 ounce) cans red kidney beans, rinsed and drained

How to Make It

1. In a heavy stockpot, sauté the ground beef with the onion and the garlic until the beef is no longer pink and vegetables are tender, stirring frequently to break the meat into small pieces.

2. Sprinkle the flour over the beef mixture; cook and stir for 2-3 minutes. Add the diced tomatoes, water or beef stock, tomato sauce, taco sauce, chili powder, ground cumin, dried oregano leaves, and the red kidney beans and bring to a boil.

3. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring frequently until the flavors are blended and the chili is slightly thickened. Serve immediately with sour cream, shredded Parmesan cheese or Monterey Jack cheese, sliced olives, and salsa for topping.