Easy Stove Top Chili
This stove top chili recipe is a favorite because it's easy to follow, has simple ingredients, 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!
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Ingredients
- 2 pounds lean or extra lean ground beef
- 1 teaspoon garlic powder can substitute 2 cloves garlic, minced
- 4-6 tablespoons chili powder choose your spice level
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup flour
- 5-6 cups low sodium beef broth
- 15 oz. can pinto/chili beans, drained and rinsed
- 15 oz. can kidney beans, drained and rinsed
- Suggested toppings include: green onions, jalapeños, sour cream, shredded cheese and corn chips
Instructions
- 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!
- 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!
Notes
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.
Tried this recipe?Let us know how it was!