Name: Stovetop Chili with Ground Beef Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground beef (lean or regular); 1 medium yellow onion, diced; 1 teaspoon minced garlic (about 2 cloves); 2 cups beef broth; 6 ounce can tomato paste; 10 ounce can Rotel diced tomatoes and green chilies, undrained; 15 ounce can black beans, undrained; 15 ounce can red kidney beans, undrained; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1/8 teaspoon cayenne pepper; Salt and pepper to taste

Introduction

If you’re craving a hearty, flavorful meal that comes together quickly, this Stovetop Chili with Ground Beef is an absolute game changer. Filled with tender beef, zesty tomatoes, and a perfect blend of spices, it delivers big, bold flavors in under 30 minutes. It’s the ideal no-fuss dish for cozy, satisfying comfort food on busy days.

A white pot filled with thick chili, showing rich red sauce with small chunks of ground meat and kidney beans spread evenly throughout. A large silver ladle scoops up a portion, revealing the chunky texture of the meat mixed with the smooth sauce. The pot’s inner rim has a reddish stain of sauce, and the pot is placed on a white marbled surface. The colors range from dark red to brown with visible beans and meat pieces, giving a hearty and spicy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (lean or regular)

1 medium yellow onion, diced

1 teaspoon minced garlic (about 2 cloves)

2 cups beef broth

6 ounce can tomato paste

10 ounce can Rotel diced tomatoes and green chilies, undrained

15 ounce can black beans, undrained

15 ounce can red kidney beans, undrained

2 tablespoons chili powder

1 tablespoon ground cumin

1/8 teaspoon cayenne pepper

Salt and pepper to taste

Instructions

Step 1: Heat a large stock pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat, then return the beef to the pot.

Step 2: Stir in diced onion and minced garlic. Cook until the onion softens slightly. Pour in beef broth, tomato paste, and the undrained can of Rotel tomatoes and green chilies. Stir to combine.

Step 3: Add the black beans and red kidney beans with their juices. Sprinkle in chili powder, ground cumin, cayenne pepper, and season with salt and pepper. Stir everything together evenly.

Step 4: Bring the chili to a gentle boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes. Stir frequently to prevent sticking and allow flavors to meld and the chili to thicken.

Step 5: Serve hot and enjoy with your favorite toppings and side dishes.

Tips & Variations

Use ground turkey for a leaner version; adjust seasoning as needed to maintain flavor.

If you don’t have Rotel, substitute regular diced tomatoes plus fresh or canned green chilies.

Increase cayenne pepper or add hot sauce for more heat; fresh jalapeños or chipotle powder work well too.

Do not drain the beans to keep the chili thick and flavorful.

Storage

Allow chili to cool completely before transferring to airtight containers. Refrigerate for up to 4 days. To freeze, portion into freezer-safe containers and store for up to 3 months. Reheat gently on the stovetop or microwave, stirring occasionally. Add a splash of broth if it becomes too thick after storage.

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey is a leaner alternative that works well. It cooks faster and may require slight seasoning adjustments to keep the chili flavorful.

What can I substitute for Rotel diced tomatoes and green chilies?

You can use regular diced tomatoes along with fresh chopped green chilies or canned green chilies to maintain the mild heat and tangy flavor.