Easy Stove Top Beef Chili
This Easy Stove Top Beef Chili is hearty, flavorful, and made in one pot for quick, comforting meals any night of the week.
Equipment
- Large Deep Skillet or Dutch Oven
- Wooden Spoon or Spatula
- Knife and cutting board
- Measuring spoons and cups
- Can opener
Ingredients
- 1 Tbsp avocado oil for sautéing
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 2 lbs ground beef hearty protein base
- 3 Tbsp chili powder the star spice for warmth and complexity
- 28 oz crushed tomatoes canned
- 2 15-oz cans black beans drained and rinsed
- 2 cups chicken broth
- 1 Tbsp pure maple syrup to balance acidity
- 1 tsp sea salt to taste
- ½ tsp black pepper to taste
Instructions
- Heat 1 tablespoon of avocado oil over medium heat in a large skillet or Dutch oven. Add the chopped yellow onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes until the vegetables start to soften and the onions become translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the 2 pounds of ground beef to the skillet. Use a spoon or spatula to break it up as it cooks. Let it brown evenly, stirring occasionally, until no pink remains and the beef is cooked through.
- Sprinkle 3 tablespoons of chili powder evenly over the beef and vegetable mixture. Stir well to coat everything. This allows the chili powder to toast slightly, deepening its flavor.
- Pour in the 28-ounce can of crushed tomatoes, 2 cups of chicken broth, and the two drained and rinsed 15-ounce cans of black beans. Stir to combine all ingredients thoroughly.
- Add 1 tablespoon of pure maple syrup, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. Taste and adjust seasoning as needed.
- Bring the chili to a gentle simmer. Reduce heat to low, cover, and cook for 25 to 30 minutes, stirring occasionally, to allow flavors to meld and the chili to thicken slightly. Serve hot with your favorite toppings or alongside cornbread.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- For spicier chili, add cayenne pepper, diced jalapeños, or hot sauce gradually.
- Ground turkey can be used as a leaner alternative; add extra broth to prevent dryness.
- Properly browning the beef enhances depth of flavor.
- Rinsing canned beans reduces sodium and improves texture.