I think we can all agree that a basic stove top chili recipe with beans (yes yes, I know in some regions this is controversy central- but my kids are strictly team BEAN, so here we are) is something that everyone should have in their weekly meal rotation through the fall and winter.
Am I right or am I right?! I’m talking about a super simple chili that you can toss together with some meat, beans, and a handful of spices (and maybe a splash of beer, mmmmkay) that’s super flavorful but still incredibly easy to make.
Serve it up with some homemade cornbread and your favorite toppings of choice (see the list below for some of our very favorites!) for the ultimate cozy comfort food!
Ingredients You’ll Need For This Stove Top Chili Recipe
- Hamburger (or the meat of your choice, you could also use turkey, pork, or chicken. Beef is our favorite though!)
- Dark Red Kidney Beans
- Tomato Sauce
- Onion
- Garlic
- Beer
- Beef Bouillon cubes (or beef broth)
Spices:
- Garlic Salt
- Oregano
- Black Pepper
- Red Pepper
- Cumin
- Chili Powder
- Coriander
- Cocoa Powder
- Sugar
How To Make Stove Top Chili With Beans
You can make this recipe in one pot/pan/skillet, whatever you have that is big enough to hold all of the ingredients!
Start by sautéing your ground meat, onion and garlic cloves on medium high heat until the meat is browned and onions are soft.
Add the beans and liquids
And then add your spices
How Long To Simmer Stove Top Chili
Simmer everything on a medium to medium high simmer for 30-45 minutes, until it starts to thicken. Of course, every stove is different, so if medium high is too hot on your stove and it’s bubbling everywhere- turn it down to medium or low (or remove it from the heat entirely!)
You can keep simmering your stovetop chili all day long on the lowest simmer possible, but be sure to stir it every hour or so.
This chili cooks quickly because the lid stays off, but 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.
Try Serving Chili on top of:
French Fries to make Chili Fries
Cornbread
Hot dogs to make Chili Dogs (this is always what we have for lunch the day after chili supper!)
Baked potatoes
Spaghetti Noodles to make Spaghetti Red
Nachos
Best Toppings For Chili
Sliced avocado
Diced Onion
Sliced scallions
Shredded cheese (dealers choice! You can’t go wrong. We’re partial to Colby jack in the Spena Casa though)
Crumbled queso fresco
Sliced jalapeños
Chopped fresh cilantro
Tortilla Chips
Corn Chips
Cornbread
Sour Cream
Tater Tots
What To Serve With Chili
Homemade Cornbread
Quesadillas
Fresh Garden Salad
Potato Skins
Peanut Butter Sandwiches (weird, but they used to serve this in public school and it somehow works?)
FAQ:
Do you cook onions or meat first for stove top chili?
I’ve found that you can do it either way! I prefer to brown my meat first and then add my onions and garlic, but you can also saute your chopped onions and minced garlic first and then add your meat to cook. You really can’t mess it up either way!
Should I drain the grease from the meat?
The beef will release a lot of fat and liquid — but don’t drain it!
Which bean is best for chili?
Kidney Beans!
They are the most popular bean for chili and, in some circles, are often called ‘chili beans. ‘ They add a hearty, rich texture to your chili.
Should I drain the beans?
DO NOT drain the beans!!! This is what THICKENS THE CHILI. It’s full of starch, and there’s no point in draining the natural starches (thickeners) just to replace it with more starch like flour or cornstarch.
The liquid in good canned beans is just the water and salt the beans were cooked in and are filled with delicious bean flavor. And this liquid is a great thickener for not only the specific dish you’re making at the moment, but for any dish that could use some thickening, some salt, and some bean flavor.
What gives chili the best flavor?
Cinnamon, strong coffee, and dark chocolate all boost them meaty flavor in a good chili. Pick any of them!
What liquid do you put in chili
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, vegetable stock, or beer!
What are the most common spices used in chili recipes?
The most common chili spices are cumin, Chile Powders, and Paprika followed by garlic, onion, coriander, Mexican oregano, and bay leaves.
Should you stir chili while simmering?
Cook uncovered chili for at least 20-30 minutes to help reduce the amount of liquid and thicken it. A pot of hot chili can be stirred while it is simmering!
How long should you simmer chili on the stove?
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.
Should I simmer stove top chili with the lid on or off?
Chili can be cooked uncovered or covered, but both are preferable. Chili cooked uncovered will thicken and reduce in liquid, making it a more hearty dish. When covering your chili, you will keep the heat in and prevent it from boiling over.
Does chili get better the longer it simmers?
Many chili recipes call for just a few minutes of cooking time, but longer cooking times produce better results. The longer the chili cooks, the stronger the flavors will become and the tenderer the meat will become.
Can you simmer chili for too long?
In general, chili should be cooked for at least 30 minutes to allow the flavors to meld together. However, it is possible to overcook chili, which can result in a bland and unappetizing dish. When chili is overcooked, the beef can become tough and the vegetables can become mushy.
Can I make this in a crockpot?
Absolutely!
For Crock-pot Chili:
Cook the onion and brown the meat in a large skillet first. Then you can add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.
Pin this recipe to save it for later!
Looking for more recipe ideas? Be sure to check these out!
Seven Layer Dip
Bacon Wrapped Little Smokies
Red Velvet Cake
Yield: 12 bowls
Stove Top Chili With Beans
This recipe is a super simple chili that you can toss together with some meat, beans, and a handful of spices (and maybe a splash of beer, mmmmkay) that’s super flavorful but still incredibly easy to make.
Serve it up with some homemade cornbread and your favorite toppings of choice for the ultimate cozy comfort food!
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Ingredients
- 2 LB Hamburger (or the meat of your choice, you could also use turkey, pork, or chicken. Beef is our favorite though!)
- 2 Cans Dark Red Kidney Beans
- 1 Can Tomato Sauce
- 1 Onion
- 5 Cloves Garlic
- Half Bottle Of Beer
- 3 Beef Bouillon Cubes (or beef broth)
- Spices:
- 1 Tbsp Chili Powder
- 2 Tsp Garlic Salt
- 2 Tsp Sugar
- 1.5 Tsp Cumin
- 1 Tsp Oregano
- 1 Tsp Black Pepper
- 1 Tsp Coriander
- 1 Tsp Cocoa Powder
- 1/2 Tsp Ground Red Pepper
Instructions
- Start by sautéing your ground meat, onion and garlic cloves on medium high heat until the meat is browned and onions are soft.
- Add your beans
- Add your spices
- Simmer everything on a medium to medium high simmer for 30-45 minutes, until it starts to thicken. Of course, every stove is different, so if medium high is too hot on your stove and it’s bubbling everywhere- turn it down to medium or low (or remove it from the heat entirely!)
- You can keep simmering your stovetop chili all day long on the lowest simmer possible, but be sure to stir it every hour or so.
Notes
You can make this recipe in one pot/pan/skillet, whatever you have that is big enough to hold all of the ingredients!
This chili cooks quickly because the lid stays off, but 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.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
