Name: Stovetop Chili with Ground Beef - Easy 30 Minute Meal!
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 pound ground beef; 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

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Stovetop chili is a fast, easy comfort food recipe. With just a few pantry basics and ground beef, you can have this hearty chili on the table in just 30 minutes!

white bowl with stovetop chili topped with sour cream

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I’m a HUGE fan of chili, it is such an easy recipe to make and I love how hearty and filling it is-a little goes a long way! It is also inexpensive so it is great for feeding a crowd.

Sometimes I make chili in the slow cooker but when I am in a rush I whip up a batch of this stovetop chili in just 30 minutes.

Why I love this recipe

the whole family loves it (winning!)
very inexpensive meal
leftovers store well, make a double batch and enjoy it all week!

Ingredients

This easy chili recipe only needs a few pantry basics you probably already have on hand!

ground beef
diced onion
tomato paste
diced tomatoes and green chiles
black beans
red kidney beans
beef stock or beef broth
spices: chili powder, cayenne pepper, and ground cumin

Step by step

Brown the ground beef in a large stock pot or dutch oven over medium-high heat. Drain if needed.
Add the remaining ingredients to the pot and stir to mix.
Bring to a simmer for 25 minutes over medium heat, stirring occasionally.
Serve it up hot!

Tips for best results

To make this recipe even easier and faster, use lean ground beef so you can skip draining.

Adjust the thickness of the chili by adding more or less beef broth.

Variations

use ground chicken or ground turkey to lighten it up
add in more veggies: bell pepper and corn are great options
spice it up with hot sauce or diced jalapeño peppers
substitute the kidney beans with pinto beans or chili beans

Serving suggestions

I like to serve this classic chili recipe with shredded cheddar cheese, sour cream, and some chopped green onions. It is delicious with cornbread, tortilla chips, or corn chips for dipping as well. Use any of your favorite toppings – anything you’d find on tacos works well: fresh cilantro, pico de gallo

Storage

Leftover chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove top.

Tip: If you prefer your chili on the “soupier” side, add a little beef or chicken broth when reheating.

This chili freezes well for longer storage. Store in freezer-safe container or freezer bags for up to 3 months. Thaw overnight in the refrigerator.

If you try this recipe please comment and rate it below, I love hearing from you!