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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. 

Course Dinner, Main Course, Main Meal
Cuisine American, Mexican, Southern
Keyword 3 Bean Chili, beef, chili, Stovetop Beef and Bean Chili, Stovetop Chili
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 6 main course servings
Author Pam

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

  1. 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!