I have made several different chili recipes, but today I am sharing my recipe for the Best Stove Top Chili. It is a quick recipe that is ready to eat in just 30 minutes but it tastes like it has been simmering on the stove all day.
As much as I love throwing all the ingredients in my crock pot to make Slow Cooker Chili, sometimes I need to have it ready to eat quicker than the minimum of 4 hours of cook time required.
And although I could make Instant Pot Chili, I realize that not everyone owns a pressure cooker. Therefore today I am sharing with you my favorite, thick and hearty chili recipe that doesn’t require any special cooking appliance.
The Best Stove Top Chili Recipe
*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.
- Olive oil
- Onion, diced
- Bell pepper, green or sweet, diced
- Jalapeno, diced
- Garlic cloves, minced
- Lean ground beef, 90/10 preferred
- Kidney beans
- Black beans
- Tomato sauce
- Beef broth, low-sodium
- Tomato paste
- Petite diced tomatoes
- Chili powder
- Ground black pepper
- Cayenne pepper
More Information About Some Of The Ingredients
1. Bell Pepper
Although traditionally most chili recipes call for a green bell pepper as one of the ingredients, you can substitute a sweet bell pepper instead. I find that the slight sweetness of the sweet bell pepper compliments the other ingredients in this dish perfectly.
In fact, many people add a little granulated sugar to their chili recipes. So if you like your chili with a little sweetness, a sweet bell pepper is the way to go so that you can omit the sugar.
And if you are wondering what color of sweet bell pepper that makes the best stove top chili, the choice is up to you. While yellow and orange bell peppers have a good amount of sweetness, red bell peppers will be even slightly sweeter.
2. Jalapeno Pepper
Even if you don’t like a lot of heat, adding a little diced jalapeno pepper will help make the best chili that you have ever had. The flavor of the pepper melds perfectly with the other ingredients and provides flavor.
However, if you are hesitant to use the entire pepper, you can lessen the heat by removing the seeds and ribs. Then finely dice the walls of the jalapeno pepper and add them to the pot.
3. Ground Beef
The best stove top chili is made with a 90/10 lean to fat ratio ground beef. However, if you are looking to make this recipe healthier, you can substitute ground turkey or ground chicken for the beef.
Although, you may need to add a little more oil when you go to brown the meat so that it doesn’t stick to the bottom of the pan.
Now comes the big debate. I have always eaten beans in my chili. However, I know that many people would swear that beans never belong in chili.
For those who prefer no beans, I have a wonderful Texas Chili recipe that you may want to try. Or simply omit the beans in this recipe and see how it turns out.
However for this recipe, I use two different types of beans. I find the flavor of each bean adds great value to the taste of the chili.
The most common used beans when making chili are kidney beans. You can find kidney beans that are soaked in a chili sauce and therefore called ‘chili beans’. But you can also use seasoned kidney beans as well.
However, be sure not to purchase the cans of Chili with Beans. This is pre-made chili that contains beans, not the beans themselves.
The second type of bean that you need to add to your chili are black beans. One simple can of standard black beans, including the juice, adds both a different texture and taste that you will find inviting.
There is no need to go out a purchase a packet of chili seasoning. Instead, use chili powder, cumin, and a little cayenne pepper to make the best stove top chili that you have ever had!
Again, don’t worry about the tiny bit of cayenne pepper that is included in this recipe. It will add flavor and not heat. However, if you like your chili spicy, feel free to add more!
Now that you know about the various ingredients required in this recipe, let’s get cooking!
To start making this recipe place a dutch oven or large stock pot over medium-high heat. Then add the oil and when it is hot and shimmering add in the diced onion, bell pepper and jalapeno pepper and saute until tender, about 4-5 minutes.
Next add in the minced garlic and saute for another 30-60 seconds or until the garlic becomes fragrant. Then add the ground beef to the pot and cook until no longer pink. Drain the fat if necessary.
Pour the entire contents of the cans of kidney beans and black beans to the pot. Then stir in the tomato sauce, beef broth, tomato paste, diced tomatoes, chili powder, cumin, salt, pepper, and cayenne pepper.
Bring the mixture to boil, stirring frequently so that the beans don’t sink to the bottom and stick. Then reduce the mixture to a simmer.
Continue to simmer for 20 minutes, stirring frequently. If you want a thicker soup, let the mixture simmer even longer.
Season with additional salt, pepper, and cayenne pepper as desired.
Serve warm with your favorite toppings. Some of my favorite toppings to make the best stove top chili recipe even better are shredded Cheddar cheese, diced onions, diced green onions, and/or sour cream.
Other Favorite Chili Recipes
- Slow Cooker White Chicken Chili
- Instant Pot White Chicken Chili
- Texas Chili (No Beans)
- Instant Pot Best Chili Recipe
- Award Winning Pumpkin Chili
- Slow Cooker Lentil Chili
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The Best Stove Top Chili
The absolute best recipe for making chili on the stove top. A quick and easy meal that is ready to eat in just 30 minutes.
- 1 TBSP. olive oil
- 1 medium onion, diced
- 1 small bell pepper, green or sweet, diced
- 1 small jalapeno, diced
- 3 cloves of garlic, minced
- 1 pound lean ground beef, 90/10 preferred
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can black beans
- 2 (8 ounce) cans tomato sauce
- 2 cups beef broth, low-sodium
- 1 tablespoon tomato paste
- 1 (28 ounce) can petite diced tomatoes
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- Place a dutch oven or large stock pot over medium-high heat. Add the oil and when hot add in the onions, bell pepper and jalapeno pepper and saute until tender, about 4-5 minutes. Add in the garlic and saute another 30-60 seconds.
- Add ground beef to the pot and cook until no longer pink. Drain the fat if necessary.
- Add the kidney beans, black beans, tomato sauce, beef broth, tomato paste, diced tomatoes, chili powder, cumin, salt, pepper, and cayenne pepper.
- Bring the mixture to boil, stirring frequently and reduce to a simmer. Simmer for 20 minutes, stirring frequently. If you want a thicker soup, let the mixture simmer longer.
- Season with additional salt, pepper, and cayenne pepper as desired.
Serve with your favorite toppings: shredded Cheddar cheese, diced onions, diced green onions, and/or sour cream.
Make it Cincinnati Chili 5 way meal by serving it over cooked spaghetti noodles and adding onions and cheddar cheese.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 238Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 629mgCarbohydrates: 17gFiber: 6gSugar: 3gProtein: 22g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.