Hearty and filling stovetop chili is the perfect dinner on blustery nights, and it goes from stove-top to table in less than an hour!
This easy chili recipe is done in less than one hour; perfect for busy weeknights or even weekends when you just dont feel like hovering over the stove all night.
It uses basic pantry staple ingredients. Its very likely you already have what you need in your pantry to make this stove top chili. All the ingredients are extremely inexpensive, and can be found at any grocery store for under one dollar.
You dont need that pesky chili seasoning packet! Wave bye-bye to those annoying packets. The spice mix used in this recipe is so much more flavorful–and– its much better for you.
The best part about this simple recipe is that it is one that the whole family goes crazy over.
You can adjust the spice level. Because this delicious chili recipe uses pantry staple spices, you can kick the heat up or down to your familys liking. Try adding in some red pepper flakes, jalapeno slices, or hot sauce if you like heat.
This is the best chili recipe to double or triple if feeding a large crowd. Just be sure to use a large pot.
Leftovers can be frozen for up to 4 months in zip lock freezer bags for an even easier dinner down the road.
Get more info on all of these ingredients in the recipe card at the bottom of the post.
Low Setting: If you cook chili on the low setting, it typically takes around 6 to 8 hours. This is a good option if you want to let it simmer all day and develop rich flavors. High Setting: If you’re pressed for time, you can cook chili on the high setting for approximately 3 to 4 hours.
How Long to Simmer Chili
Simmer everything on a medium to medium high simmer for 30-45 minutes, until thickened (photo 3).
Please note, medium high may be too high on your stove, so if its bubbling violently, turn it down to medium or remove it from the heat earlier than the 30-45 minutes.
You can also keep simmering chili up to all day long on the lowest simmer possible, but be sure to stir it every hour or so.
Once the chili has cooled off to room temperature, you can transfer the stovetop chili to an airtight container for up to 4-5 days.
You can freeze the leftover chili in a freezer safe container or zip top bag, stored flatly for more space in the freezer for up to 4 months.
Thaw the chili in the fridge overnight before reheating on the stove.
- Use lean ground beef, so that you dont have to drain liquid out of the pot. Also, the more liquid you drain, the more flavor youre letting go.
- DO NOT drain the beans!!! This is what THICKENS THE CHILI. Its full of starch, and theres no point in draining the natural starches (thickeners) just to replace it with more starch like flour or cornstarch. Thats just silly.
- A touch of sweetness, like the brown sugar, bumps up the flavor subtly, of an otherwise basic chili.
- This chili cooks quickly because the lid stays off, if you want to slow cook it (which always enhances the flavors) then simmer it on low with the lid on for up to 2 hours.
The chili can cook on a high simmer with the lid off for 30-45 minutes, or up to 2 hours on a low simmer with the lid on.
The longer that you simmer a chili, the more flavorful it will be, because it allows the spices and seasonings to develop further.
The best secret ingredient for chili is a fat pinch of brown sugar. This does not make the chili very sweet, but it gives it some background sweetness to counter the acidity of the tomatoes.
You can cover chili if you are not trying to thicken it up any further, or if it is splattering violently everywhere.
Adding additional acidity in the form of tomato paste, or sweetness like brown sugar can fix bland chili almost immediately. Also try adding more salt, chili powder, sweet paprika, onion and garlic powders. Always simmer for a minimum of 10 minutes whenever you add additional ingredients.
You can add more veggies or other beans to this easy recipe. Black beans, cannellini beans or even great Northern beans would work. You can add some diced bell pepper and diced carrots to the mix as well.
You can serve this classic chili recipe with any of your favorite toppings. Shredded cheddar cheese, sour cream, and green onions all work nicely. So people also like to serve chili with crackers, oyster crackers, tortilla chips, or slices of avocado.
How to make it
This is all done in one pot, and its helpful to use extra lean ground beef if you can, so that you dont have to drain a bunch of liquid out. If you dont have lean, thats ok though.
Start by sautéing the ground beef, onion and garlic clove in a pot on medium high heat until the beef is browned and onions are soft (photo 1).
Add the spices, diced tomatoes, tomato paste (which is a great way to preserve fresh tomatoes), beans (undrained) and beef stock (photo 2).
The SHOCKING SECRET to great chili
FAQ
How long should you simmer chili?
Does chili get better the longer you simmer it?
Is 4 hours long enough for chili?
How long can chili cook on the stove?
How long do you cook chili on a stovetop?
The recommended simmering time for chili on the stove is 15 to 20 minutes. This time frame will allow the flavors to meld together and the chili to thicken to the desired consistency. What are some tips for making the best stovetop chili?
Is chili powder good for your stomach?
Chili powder is made from red chilies that contain a compound called capsaicin, which accounts for the pungency of chili peppers. Capsaicin can cause intense short-term symptoms like stomach pain, diarrhea, and vomiting in those who consume very large amounts, like amounts consumed in pepper eating contests. Based on available evidence it is possible that chronic consumption of large amounts of chili powders may contribute to stomach ulcers in people who are already predisposed to them due to other factors such as stomach inflammation, chronic alcohol consumption, or regular consumption of anti-inflammatory drugs like aspirin. There is not enough human evidence to conclude capsaicin inhibits the bacterial strain Helicobacter pylori, a common cause gastrointestinal symptoms including stomach inflammation and ulcers.
How long should chili be simmered?
Chili should be simmered for at least 30 minutes to 1 hour to allow all the flavors to meld together and for the meat to become tender. However, the longer you let it simmer, the more the flavors will develop and the more tender the meat will become. Some recipes even recommend simmering for several hours to achieve the best flavor.
Can you cook chili on the stove all day?
While it is possible to simmer chili on the stove all day, it is not recommended. Overcooking the chili can cause the flavors to become muddled and the texture to become mushy. Should chili be covered or uncovered while simmering on the stove? Chili should be covered while simmering on the stove.