Easy Chili Recipe | Best Stovetop Beef Chili With Beans

Easy chili recipe on the stovetop is one of those meals I have always turned to when the whole family is hungry, and I need dinner on the table fast. This hearty beef chili comes together in about 30 minutes with simple pantry ingredients, and I know your family will love every single bowl.

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I have discovered over the years that a great chili does not need a slow cooker or hours of simmering. With quality ground beef, a good seasoning packet, and a few pantry staples, you can have a big pot of the best homemade beef chili ready on a busy weeknight. This is the recipe my family asks for all fall and winter long.

This hearty recipe is easy to throw together and always gets rave reviews. So whether you’re hosting a tailgate party or enjoying Sunday’s game at home, whip up this tasty chili for some serious snacking.

Why You’ll Love This Easy Chili Recipe

• Ready in about 30 minutes on the stovetop, no slow cooker needed
• Uses simple pantry ingredients you likely already have on hand
• Hearty and filling, perfect for the whole family on a cold night
• Easy to double and freeze for busy weeks ahead
• Perfect for game day, chili cook-offs, or a cozy weeknight dinner

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Why I Use Quality Ground Beef for This Recipe

Nothing makes a pot of chili taste better than starting with great ground beef. I have been using ButcherBox ground beef for this recipe, and it has made such a difference. The meat is so lean that when I brown it for this chili recipe, there is almost no fat left in the pan.

That means less cleanup for me and a healthier bowl for my family. I know your family will notice the difference too. You love what you get when you sign up now.

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What to Serve with This Easy Beef Chili Recipe

• Simple Sweet Moist Cornbread
• Easy Corn Bake Casserole Recipe with Jiffy Mix
• Easy Salad with Coleslaw for a Crowd

Ingredients for Easy Homemade Beef Chili

• 1 lb ground beef
• 1 packet French’s chili seasoning
• 2 cans (15 oz each) dark red kidney beans, drained and rinsed
• 3 cans (14.5 oz each) petite diced tomatoes
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 green pepper, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 cup water (optional, to thin the chili)

Susan’s Tips for Chili

• Ground beef: Use 80/20 or 90/10 lean. The leaner the beef, the less fat you will need to drain.
• Kidney beans: Dark red kidney beans hold up best during simmering. Black beans or pinto beans also work great.
• Diced tomatoes: Petite diced work best so the pieces blend into the chili nicely.
• Chili packet: French’s gives a consistent, family-friendly flavor every single time.
• Green pepper: Red or yellow peppers also work for a slightly sweeter flavor.

Equipment Needed

• Large Dutch oven or large cast iron skillet
• Wooden spoon or spatula
• Sharp knife and cutting board
• Can opener

How to Make Easy Chili Recipe on the Stovetop

• Brown the ground beef. In a large Dutch oven over medium-high heat, brown 1 pound of ground beef, breaking it apart as it cooks. Cook until no pink remains, about 5 to 7 minutes.
  • Pro tip: Use lean ground beef so you do not need to drain excess fat from the pan.
• Add the vegetables. When the beef is almost cooked through, add the chopped onion, green pepper, and minced garlic. Saute for 3 to 4 minutes until softened and fragrant.
  • Pro tip: Chop your vegetables the night before to make this recipe even faster on busy evenings.
• Stir in remaining ingredients. Add the chili seasoning packet, all three cans of diced tomatoes, the drained kidney beans, cumin, and chili powder. Stir everything together well. Add a splash of water if you prefer a thinner chili.
• Simmer and serve. Bring the chili to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally. Serve hot with your favorite toppings.
  • Pro tip: The longer it simmers, the deeper the flavor. If you have an extra 10 minutes, let it go to 35 minutes.

Variations

• No beans: Leave out the kidney beans entirely for an all-meat chili.
• Extra spicy: Add a pinch of cayenne pepper or a chopped jalapeño with the vegetables.
• Turkey chili: Swap the ground beef for ground turkey for a lighter version.
• Sweet chili: Stir in 1 tablespoon of brown sugar at the end for a hint of sweetness.
• White beans: Use white cannellini beans instead of kidney beans for a milder flavor.

Storing and Reheating Leftovers

Leftover chili stores beautifully and honestly tastes even better the next day after the flavors have had time to come together. Store in an airtight container in the refrigerator for up to 4 days.

To reheat, warm on the stovetop over medium-low heat, adding a splash of water if needed. This chili also freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container.

Frequently Asked Questions

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