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Stovetop Beef Chili That Beats Every Other Recipe

Stovetop beef chili simmers uncovered until thick, with tender beans, ground beef, and a savory blend of chili powder, cumin, and smoked paprika. Make it in a 6-quart Dutch oven for an easy one-pot dinner with plenty to share.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
resting 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 bell pepper medium, diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 cup low-sodium beef broth
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat a 6-quart Dutch oven over medium-high heat and cook the ground beef for 8–10 minutes, breaking it into small pieces, until no pink remains and it reaches 160°F.
  2. Drain off excess fat, leaving about 1 tablespoon in the pot.
  3. Add the onion and bell pepper and cook over medium heat for 5–7 minutes, stirring occasionally, until softened.
  4. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper and stir for 30 seconds.
  7. Add the crushed tomatoes, beef broth, kidney beans, and pinto beans, stirring to combine.
  8. Bring the chili to a gentle simmer over medium heat.
  9. Reduce the heat to low and simmer uncovered for 45–60 minutes, stirring every 10 minutes, until thickened.
  10. Remove the pot from the heat and let the chili rest for 5 minutes before serving.

Notes

For the thickest chili, keep it uncovered and stir every 10 minutes as it simmers. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Ground turkey can replace the beef for a leaner option.