Stovetop Beef and Bean Chili
This delicious stovetop beef and bean chili combines ground beef, classic chili vegetables, zesty spices, and three kinds of beans for a super hearty Tex-Mex feast that’s perfect for a fall or winter day. This filling, delicious chili cuts through even the coldest weather and always leaves everyone feeling full and satisfied.
Winter is one of my favorite times of the year. Sure the weather is cold. Of course, the snow makes it hard to get around. Yes, the shorter days and constant grey skies can wreak havoc on your psyche. That’s all there, for sure, but do you know what else is always around during the winter? You guessed it. Chili! All that cold, gray weather is the perfect backdrop for a nice big pot of chili, and this three-bean variety is one of my favorite ones to make. It’s perfect for lunches, dinners, or parties!
Stovetop Beef and Beef Chili
This delicious chili begins with onion, garlic, jalapeno, and carrots that I sauté in the Dutch oven until soft. Then, I add the ground beef and spices and cook until the meat is fully cooked. After that, I add the remaining ingredients and let the Dutch oven do all the work. It only takes a few minutes of prep, then you simply let the chili simmer. You can serve it as quickly as 45 minutes after simmering, but for the best flavor, I highly recommend letting it cook for at least a couple of hours. Oh, it’s so good!
Why You’ll Love This Recipe
- It uses simple ingredients to create its amazing flavor.
- It’s a simple recipe that requires minimal effort.
- It’s a hearty, delicious chili loaded with extra flavor and texture thanks to three kinds of beans.
- It’s the perfect fall or winter meal for a family or parties.
Ingredients
This recipe uses basic ingredients that you can find quickly and easily in your kitchen and at any grocery store.
- 1 teaspoon salt
- 1 ½ pounds of ground beef
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, minced, this is optional for an added punch of spice, you can leave out if you don’t like your chili spicy
- 4 carrots, minced or chopped fine
1 tablespoon chili powder - 2 teaspoons cumin
- 1 1/2 teaspoons dried oregano, if you have fresh, add 1 to 2 tablespoons
- 1 teaspoon garlic powder
- 3-4 tablespoons tomato paste
- One 28-ounce can crushed tomatoes
- Three 14-ounce cans beans, rinsed and drained (black beans, pinto beans and red kidney beans)
- 2 cups beef broth or chicken broth (plus more to thin as needed)
- 1 tablespoon brown sugar
- Optional toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro
How to Make Chili
Making this chili isn’t difficult at all. The only real work involved is cooking the vegetables and beef for a few minutes on the stovetop. After that, it’s simply a matter of waiting for the chili to simmer and the flavors to meld.
- Mix the salt and ground beef and set aside.
- Heat oil over medium-high heat in a large pot or Dutch oven. Then, add the onions, garlic, jalapeno, and carrots, sautéing until soft and fragrant.
- Add the ground beef and seasonings and cook until no longer pink.
- Add the tomato paste and sauté for 2 to 3 minutes. Then, add the tomatoes, beans, broth, and brown sugar.
- Bring the chili to a low simmer. Cover and cook over low heat for a minimum of 45 minutes to 1 hour. During the cooking time, stir a few times and replace the lid to continue to cook. but ideally 2 hours (this helps the flavors develop). You can alternate between keeping it over a low flame and just letting it rest in the hot pot. If it thickens too much, use water or extra broth to thin it out to your desired consistency. Top with all your favorite toppings and enjoy!
Tips
- Cook the ground beef until no longer pink and no further. Overcooking it will make it rubbery.
- It’s important to sauté the tomato paste for a couple of minutes to thin it out and make it easier to mix with the other ingredients.
- To keep the chili at a low simmer, alternate keeping the Dutch oven over a low flam and turning off the flame to let the chili rest in the hot pot.
- If your chili gets too thick, use a little water or extra broth to thin it out to your desired consistency.
- Be sure to rinse your beans after draining to avoid a starchy flavor in your chili.
Substitutions and Variations
- You can use chorizo in place of ground beef for an even more spicy flavor. You can also use ground turkey or pork if you’re avoiding red meat. Also, veggie crumbles work great in this recipe. They taste and have the same texture as ground beef.
- Try adding bell pepper or corn to this chili. Heck, it’s delicious with both!
- Chang the onions to subtly change the flavor of your chili.
Equipment
- Knife
- Cutting board
- Large Dutch oven or large heavy pot with lid
- Large spoon
Storage
Refrigerator: Store for up to 3 days in an air-tight container in the coldest part of your fridge.
Freezer: Store for up to 2 months in an air-tight, freezer-safe container or heavy-duty freezer bag.
What to Serve with Stovetop Beef and Bean Chili
Serve this chili with you favorite toppings like:
- Avocados
- Sour cream
- Cream cheese
- Red onions
- Cilantro
You can also pair it with your favorite chili staples like:
- Cornbread
- Crusty bread
- Crackers
- Garlic bread
- Breadsticks
- In a bread bowl
More Tex-Mex Recipes
If you think this chili recipe looks good, then I think you’re going to love these other great recipes.
FAQ
What is chili?
Chili is a Tex-Mex stew traditionally made with ground beef, onions, garlic, Tex-Mex seasonings, and beans. There are numerous variations of this base.
Why is my chili watery?
Chili is usually watery if it hasn’t been cooked long enough. Chili needs lots of time to reduce and thicken and for the flavors to meld together.
How long should chili be cooked?
While you can serve chili as soon as 45 minutes to 1 hour after you begin simmering it, it’s best when it’s been simmered for a minimum of two hours.
Stovetop Beef and Bean Chili
This delicious stovetop beef and bean chili combines ground beef, classic chili vegetables, zesty spices, and three kinds of beans for a super hearty Tex-Mex feast that's perfect for a fall or winter day. This filling, delicious chili cuts through even the coldest weather and always leaves everyone feeling full and satisfied.
Ingredients
- 1 teaspoon salt, I used coarse sea salt
- 1 1/2 pounds ground beef, you can use any ground meat of choice or even veggie crumbles
- 1 medium onion, diced
- 3 to 4 cloves garlic, minced
- 1 jalapeño, minced, this is optional for an added punch of spice, you can leave out if you don’t like your chili spicy
- 4 carrots, minced or chopped fine
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano, if you have fresh, add 1 to 2 tablespoons
- 1 teaspoon garlic powder
- 3 to 4 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 3 14-ounce beans, rinsed and drained (black beans, pinto beans and red kidney beans)
- 2 cups beef broth or chicken broth (plus more to thin as needed)
- 1 tablespoon brown sugar
- Optional toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro
Instructions
-
Mix the salt and ground beef and set aside.Heat oil over medium-high heat in a large pot or Dutch oven. Then, add the onions, garlic, jalapeno, and carrots, sautéing until soft and fragrant. Add the ground beef and seasonings and cook until no longer pink. Add the tomato paste and sauté for 2 to 3 minutes. Then, add the tomatoes, beans, broth, and brown sugar. Bring the chili to a low simmer. Cover and cook over low heat for a minimum of 45 minutes to 1 hour. During the cooking time, stir a few times and replace the lid to continue to cook. but ideally 2 hours (this helps the flavors develop). You can alternate between keeping it over a low flame and just letting it rest in the hot pot. If it thickens too much, use water or extra broth to thin it out to your desired consistency. Top with all your favorite toppings and enjoy!
Thanks for stopping by. I hope you enjoy the recipes posted today. To save and collect these and any of your favorites, you can pin on Pinterest. It’s a great way of saving for later on.
Please stop back again soon. There are so many more recipes to see both sweet and savory, new ones too.
Before leaving, don’t forget to scroll up to the recipe card to copy and print out todays featured recipe.
Bye for now…
Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.
