Make a hearty, classic ground beef chili quickly on the stovetop. This simple recipe is ready for dinner in about 30 minutes.
Author:Liam Braise
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1.5 pounds ground beef
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute more until fragrant.
Add the ground beef to the pot. Break it up with a spoon and cook until browned. Drain off any excess grease.
Stir in the chili powder, cumin, oregano, and cayenne pepper, if using. Cook for 1 minute, stirring constantly.
Pour in the tomato sauce, diced tomatoes (with their juice), beef broth, kidney beans, and pinto beans. Stir everything together well.
Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let it simmer for at least 15 minutes, stirring occasionally, to allow the flavors to blend. For a thicker chili, simmer uncovered for the last 10 minutes.
Taste and adjust seasoning with salt and pepper as needed before serving.
Notes
For a thicker chili, remove the lid during the last 10 minutes of simmering.
Serve with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
If you prefer a spicier chili, increase the amount of cayenne pepper or add a dash of hot sauce during the last step.