Craving a hearty chili, but short on time? Easy Stove Top Chili to the rescue! Flavorful, spicy and deliciously seasoned with chili powder, cumin, oregano and more, this savory pot of yum is ready from start to finish in under 2 hours–without sacrificing flavor or consistency.
On an especially cold winter’s day, I sometimes get the chili craving. Does that ever happen to you? My mouth starts watering just thinking about those tasty beans and flavorful beef simmering to perfection in a savory sauce.
Problem is, making traditional chili takes time. Like, a lot of time. Ingredients often have to simmer and stew for several hours–sometimes even all day!
Luckily, though, just as its name suggests, this Easy Stove Top Chili recipe really is just that! You don’t need a crockpot or an entire day to make this hearty chili, which can truly hold its own against the best of them.
This stove top chili recipe is my favorite because it’s easy to follow, tastes great and makes a lot.
With ground beef, kidney and pinto beans, beef broth and a whole lot of chili powder (among other common spices), Easy Stove Top Chili simmers to perfection in under 2 hours–all in one pot. It’s hearty and comforting and is the perfect excuse to buy that big bag of corn chips (the ultimate, epic chili topper for sure).
Why You’ll Love It
| Easy prep- Brown the ground beef, stir in the seasonings and pour on the broth. After you add the canned beans with a little extra broth towards the end, your chili simmers and then is ready to be devoured! Pairs well with so many great toppings- Enjoy this savory chili as is, or feel free to add your favorite toppings! We love green onions, jalapeños, sour cream, shredded cheese and corn chips with this. So delicious! Easy serving- It’s cooked in one pot and served in one bowl. It doesn’t get much easier than this, people! Stores well- This easy chili makes 8 hearty servings, which keep well in the fridge for up to one week. You can also freeze it. Sometimes I like to freeze individual servings in freezer bags, then defrost them as desired for a special, tasty lunch! Frozen chili will keep for up to three months! |
Ingredients for Easy Stove Top Chili
Please note: Not all listed ingredients are pictured above.
For a full list of ingredients with quantities, check out the printable recipe card below.
- Ground beef–lean or extra lean preferred
- Seasonings–garlic powder, chili powder, ground cumin, dried oregano, salt & pepper
- Flour–used as a thickening agent
- Low sodium beef broth–adds savory flavor, without too much added salt
- Pinto/chili beans, drained and rinsed
- Kidney beans, drained and rinsed
Suggested toppings include: green onions, jalapeños, sour cream, shredded cheese, corn chips, tortilla chips, and hot sauce
How to Make Easy Stove Top Chili
Click here for a list of equipment needed for this recipe.
- 5-6 quart pan with lid
- meat chopper (optional, but handy)
- measuring cups
- measuring spoons
- stirring spoon
- colander
- ladle
Getting Started
Start making Easy Stove Top Chili by cooking the ground beef over medium heat, stirring frequently until the meat changes color, but does not brown. Drain fat and excess liquid; then return to the stove.
Add in all the seasonings and flour. Stir until meat is evenly coated.
Add 4 cups of the beef broth; stir until liquid is well blended.
Bring to a boil, stirring occasionally. Reduce heat; simmer, partially covered, over low heat for 1 hour. Stir occasionally.
Add the 2 cans of drained and rinsed beans, along with an additional 1-2 cups of beef broth (the more you add, the thinner the chili will be). Bring to a boil; then simmer for an additional 15-30 minutes, or until chili thickens.
Serve warm with a slice of garlic bread or cornbread. Top with your favorite chili toppings. So hearty and so delicious!
Storing Easy Stove Top Chili
Cool completely, then store in an airtight container and refrigerate. Enjoy within 1 week. When reheating, stir occasionally until evenly heated over low to medium heat on your stove. (You can also reheat it in the microwave–just make sure you stir it a lot before serving in order to prevent those dangerous heat pockets!)
You may also freeze Easy Stove Top Chili. It will keep in the freezer for up to 3 months!
It’s sometimes helpful to add a little extra beef broth to leftovers for a smoother consistency.
Looking for another great, hearty dish? Check out Ham and Chicken Jambalaya, which is also made in one pot!
Easy Stove Top Chili
Description
This stove top chili recipe is my favorite because it's easy to follow, tastes great and makes a lot.
With ground beef, kidney and pinto beans, beef broth and a whole lot of chili powder (among other common spices), Easy Stove Top Chili simmers to perfection in under 2 hours--all in one pot. It's hearty and comforting and makes plenty to feed the whole family--with leftovers too!
Easy Stove Top Chili
How to Make Easy Stove Top Chili:
-
Start making Easy Stove Top Chili by cooking the beef over medium heat, stirring frequently until meat changes color, but does not brown. Drain fat and excess liquid; then return to the stove.
-
Add in all the seasonings and flour. Stir until meat is evenly coated.
-
Add 4 cups of the beef broth; stir until liquid is well blended.
-
Bring to a boil, stirring occasionally. Reduce heat; simmer, partially covered, over low heat for 1 hour. Stir occasionally.
-
Add the 2 cans of beans, along with an additional 1-2 cups of beef broth (the more you add, the thinner the chili will be). Bring to a boil; then simmer for an additional 15-30 minutes, or until chili thickens.
-
Serve warm with a slice of garlic bread or cornbread. Top with your favorite chili toppings. So hearty and so delicious!
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For leftovers, cool completely, then store in an airtight container and refrigerate. Enjoy within 1 week. When reheating, stir occasionally until evenly heated over low to medium heat on your stovetop. (You can also reheat it in the microwave. Just make sure you stir it a lot before serving in order to prevent those dangerous heat pockets!)
You may also freeze Easy Stove Top Chili. It will keep in the freezer for up to 3 months!
It's sometimes helpful to add a little extra beef broth to leftovers for a smoother consistency.
Note
Feel free to spice things up further by adding cayenne pepper or chipotle chili powder!
Make a few batches and freeze! This chili keeps for up to 3 months in the freezer. Store in large portions for additional family meals or in freezer sandwich bags for individual servings!
I always use low sodium beef broth for this recipe. It's flavorful enough without needing the full sodium broth.
