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Best 30-Minute Stovetop Beef Chili Recipe

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This 30-Minute Stovetop Beef Chili is proof that you don’t need all day to make a meal that tastes like you spent all day. It’s the recipe that saved my sanity on countless busy weeknights, and I have a feeling it will do the same for you.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20 preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 1 (15-ounce) can fire-roasted diced tomatoes (undrained)
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 cup low-sodium beef broth
  • For serving: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced red onion or green onions, crushed tortilla chips or oyster crackers, lime wedges

Instructions

  1. Start the Aromatics (5 minutes): Place your large pot over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Brown the Beef (5-7 minutes): Add the ground beef to the pot, breaking it up with your wooden spoon. Let it cook undisturbed for a full 2-3 minutes for a good sear. Then break it into smaller pieces. Continue cooking until the beef is fully browned and no longer pink. Do not drain the fat unless there is more than 2 tablespoons.
  3. Bloom the Spices (1 minute): Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne (if using) over the browned beef. Add the tomato paste and Worcestershire sauce. Stir vigorously for about 1 minute until the paste darkens and the spices become fragrant.
  4. Add the Liquids & Beans (2 minutes): Pour in the can of fire-roasted diced tomatoes (with their juices), the drained and rinsed kidney beans, and the beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Simmer and Thicken (15-20 minutes): Bring the chili to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer for 15 minutes. After 15 minutes, remove the lid and let it simmer for another 5 minutes to thicken slightly.
  6. Season and Serve (2 minutes): Taste the chili and add salt and black pepper as needed. Serve hot with your favorite toppings.

Notes

For best flavor, use 80/20 ground beef and do not skip browning the beef or blooming the spices. Fire-roasted tomatoes add depth. Let chili rest 10 minutes before serving for melded flavors. Leftovers keep refrigerated up to 5 days or frozen up to 3 months.

Nutrition

Keywords: 30-minute chili, stovetop chili, beef chili, quick chili, easy chili, weeknight dinner, one-pot meal

Find it online: https://ariaappetite.com/best-30-minute-stovetop-beef-chili-recipe/