This stovetop chili has been a family weeknight winner for years, bringing warmth and comfort to busy dinner hours. I first developed this version on a rainy evening when pantry staples were all I had on hand, and the result was so satisfying that it quickly became a repeat meal. The mix of browned ground beef with two kinds of beans gives the chili a rounded, hearty texture that fills the bowl without feeling heavy. The tomato paste adds body and depth while the chili powder and cumin provide the familiar savory profile that makes everyone ask for seconds.

I love this recipe because it is forgiving and easy to scale. It started as a simple bowl to share with my partner and has become the go to for casual gatherings and leftover lunches. The aroma while it simmers is one of those smells that pulls everyone into the kitchen. With a few thoughtful finishing touches like a squeeze of lime or a dusting of shredded cheese the dish can be dressed up for a weekday dinner or plated for weekend company.

Ingredients

• 1 pound ground beef Use an 80 20 blend for the most flavor and mouthfeel, or leaner 90 10 if you prefer less fat. I often buy from a local butcher for freshness, or choose a supermarket 80 20 pack when in a hurry.
• 1 large onion, diced Yellow onions provide natural sweetness as they cook, look for one that feels heavy for its size and has dry, papery skin.
• 2 cloves garlic, minced Fresh garlic always, not pre minced, for the brightest savory aroma. Crush then mince for maximum flavor release.
• 1 can 15 ounce diced tomatoes Use fire roasted if you like extra depth or regular diced tomatoes for a cleaner tomato profile.
• 1 can 15 ounce red kidney beans, drained and rinsed Rinsing reduces sodium and helps keep the broth from getting cloudy while preserving a creamy bite.
• 1 can 15 ounce black beans, drained and rinsed The black beans add earthy notes and contrast in texture with the kidney beans.
• 1 can 6 ounce tomato paste This thickens the base and deepens the tomato intensity, use the full can to get a rich mouthfeel.
• 2 tablespoons chili powder This is the backbone of the flavor, use your preferred brand for consistency. For a milder profile choose a mild blend.
• 1 teaspoon ground cumin Adds a warm earthy tone that pairs with the beef and chili powder.
• 1/2 teaspoon smoked paprika For gentle smokiness, use Spanish pimenton for a true smoked character.
• 1/2 teaspoon cayenne pepper Optional, add more or less to suit your heat tolerance.
• Salt and black pepper, to taste Kosher salt works well for seasoning as you go.
• 2 cups beef broth Choose low sodium if you want more control over final salt levels, or regular broth for deeper beef flavor.
• Olive oil for sautéing About 1 tablespoon, use extra virgin olive oil or a neutral oil if you prefer.

Instructions

Heat the oil and sweat the onionWarm 1 tablespoon of olive oil in a large heavy pot over medium high heat until shimmering. Add the diced onion and cook for 3 to 4 minutes stirring occasionally until soft and translucent. The goal is gentle sweetness not browning at this step, so lower the heat slightly if the edges begin to color too quickly.Add the garlicStir in the minced garlic and cook for 1 to 2 minutes until fragrant. Watch closely because garlic can turn bitter if it takes color. The garlic should smell aromatic and glossy in the pan.Brown the beefAdd the ground beef to the pot breaking it up with a wooden spoon. Cook for 5 to 7 minutes until fully browned and no longer pink. Spoon off excess fat if there is a lot in the pan but leave a little for flavor. Browning creates complex meaty notes that make a big difference in the final bowl.Bloom the spicesSprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper if using. Stir continuously for 1 to 2 minutes to toast the spices and release their oils. Toasting the spices in the fat intensifies flavor and prevents a raw spice taste later.Incorporate tomato pasteAdd the entire 6 ounce can of tomato paste and stir until it is fully combined with the beef and spices. Cook for 2 to 3 minutes so the tomato paste darkens slightly and loses its metallic edge.Add tomatoes and broth and simmerPour in the diced tomatoes with their juices and 2 cups of beef broth. Season with salt and black pepper. Bring the mixture to a gentle simmer then reduce the heat to low and cook uncovered for 20 to 25 minutes so the flavors meld and the sauce thickens to a hearty consistency.Stir in the beans and finish cookingAdd the drained and rinsed kidney beans and black beans. Stir to combine and simmer for another 10 to 15 minutes so the beans heat through and soak up flavor. Taste and adjust salt pepper or additional chili powder to reach the desired heat and seasoning.Serve and garnishLadle the chili into bowls and add your preferred toppings. Classic additions include shredded cheddar cheese diced red onion chopped cilantro sour cream or a squeeze of lime. If needed loosen the chili with a splash of broth for a stew like texture.

Storage Tips

Cool the chili to near room temperature before refrigerating to preserve texture. Store in airtight containers in the refrigerator for up to four days. For longer storage portion into freezer safe containers and label with the date, freeze for up to three months. To reheat from frozen thaw overnight then warm gently on the stove over low heat stirring occasionally. If reheating from refrigerator heat on medium low until bubbling and steaming through, add a splash of broth if it has thickened too much.

Ingredient Substitutions

Swap ground turkey or ground chicken for the beef if you want a lighter protein, note the flavor will be milder so add a teaspoon extra chili powder. Use pinto beans instead of black beans for a creamier texture, keep the same quantity. Replace beef broth with vegetable broth to make a pescatarian friendly version if using plant protein, remember that beef flavor is missing so finish with a teaspoon of soy sauce for depth if appropriate for your diet.

Serving Suggestions

Serve with classic cornbread or over steamed rice for a family style meal. Top with shredded cheddar or Monterey Jack cheese chopped green onion diced avocado sour cream or pickled jalapeños. For a lighter meal serve over a bed of mixed greens with a lime wedge. For game day set up a topping bar so guests can personalize their bowls.

Cultural Background

Chili as a category traces back to regional American cooking where simple ingredients were transformed into hearty one pot meals. This stovetop version borrows from classic chili traditions that pair beef with tomatoes and chile spices. Regional variants include Texas style which focuses on meat and chile with little else, and other styles that incorporate beans and tomatoes. This recipe sits in the middle of those traditions making it approachable for home cooks who want the warmth of spice with cooling toppings.

Seasonal Adaptations

In winter load the pot with extra beans and add a cup of cooked barley for extra body. In summer lighten the bowl by using ground turkey and swapping the beef broth for tomato water and fresh chopped tomatoes added at the end. For holiday or crowd serving double the batch and keep warm in a slow cooker for an easy buffet style meal.

Meal Prep Tips

Make a double batch and portion into single serve containers for easy lunches. Label with reheating instructions and date. For quick dinners reheat a portion on the stovetop and finish with fresh toppings to keep the texture bright. The chili freezes well in flat resealable bags which thaw quickly under running water for faster evening meals.

This chili is a simple pot of comfort that rewards small investments in browning and spice to create big flavor. Share it with friends and family and make it your own with personalized toppings and spice adjustments.