Quick Easy Chili Recipe on Stove Top

Craving a hearty, warm, and satisfying dish that’s both simple to make and packed with flavor? Look no further! This quick and easy chili recipe made on the stovetop is perfect for busy weeknights or lazy weekends. With just a handful of pantry staples, you can have a delicious pot of chili simmering on the stove in no time. Ready to discover how you can whip up this comforting dish with minimal fuss? Keep reading for all the details on how to prepare this classic, crowd-pleasing meal!

this Recipe

What is Chili?

Chili, or chili con carne, is a spicy stew that traditionally includes ground beef, chili peppers, tomatoes, beans, and various seasonings. The dish is widely popular across the United States, especially in the Southwest, where its bold flavors and hearty texture have earned it a place as a staple comfort food. While many chili recipes can be complex or slow-cooked, this version is all about delivering maximum taste in minimal time. The secret? A balance of savory spices, perfectly browned meat, and a medley of beans and tomatoes. Whether you’re new to cooking or a seasoned pro, this chili recipe is sure to become a go-to in your kitchen.

Ingredients List for Quick and Easy Chili

To get started, gather the following ingredients. These are common items you might already have in your pantry or can easily find at the store:

1. Ground Beef – 1 lb (You can substitute with ground turkey or chicken for a lighter option)
2. Onion – 1 medium, diced (Yellow or white onions work best)
3. Garlic – 3 cloves, minced
4. Chili Powder – 2 tablespoons (This gives the chili its iconic kick)
5. Ground Cumin – 1 tablespoon (Adds warmth and depth)
6. Paprika – 1 teaspoon (Smoky or sweet, depending on your preference)
7. Cayenne Pepper – ¼ teaspoon (Optional for those who like extra heat)
8. Salt – 1 teaspoon (To taste)
9. Black Pepper – ½ teaspoon (Freshly ground is best)
10. Crushed Tomatoes – 1 (28-ounce) can
11. Tomato Paste – 2 tablespoons (For a richer tomato flavor)
12. Beef or Chicken Broth – 1 cup (Adds moisture and depth of flavor)
13. Kidney Beans – 1 (15-ounce) can, drained and rinsed
14. Black Beans – 1 (15-ounce) can, drained and rinsed
15. Diced Tomatoes with Green Chilies – 1 (10-ounce) can (Adds a spicy, tangy kick)
16. Olive Oil – 1 tablespoon (For sautéing the vegetables)
17. Optional Toppings: Shredded cheese, sour cream, chopped cilantro, green onions, and tortilla chips.

Substitutions and Variations for Your Chili

Want to customize your chili? Here are a few easy ways to adapt the recipe based on your taste preferences or dietary needs:

• Protein Options: Ground beef is the classic choice, but you can easily swap it out for ground turkey, chicken, or even ground pork. For a vegetarian option, use textured vegetable protein (TVP) or additional beans like pinto or chickpeas.
• Beans: Not a fan of kidney beans? Feel free to mix and match with pinto beans, black beans, or white beans. You can even omit beans altogether for a bean-free chili.
• Spice Levels: Adjust the heat to suit your preferences. Add more cayenne pepper for extra heat or reduce the chili powder if you prefer a milder flavor. For a smoky twist, try using chipotle powder instead of cayenne.
• Tomatoes: If you don’t have diced tomatoes with green chilies on hand, substitute with regular diced tomatoes and add a bit of chopped fresh jalapeños or green chilies for that spicy kick.
• Low-Carb/Keto Option: Skip the beans and add more meat or extra vegetables like bell peppers, zucchini, or cauliflower to make a low-carb or keto-friendly chili.

Step-by-Step Cooking Instructions

1. Sauté the Aromatics
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until softened. Stir in the garlic and cook for another minute, until fragrant.
2. Brown the Ground Beef
   Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if necessary.
3. Season the Meat
   Sprinkle the browned beef with the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to coat the meat with the spices, allowing them to cook for 1-2 minutes to release their flavors.
4. Add Tomatoes and Broth
   Pour in the crushed tomatoes, diced tomatoes with green chilies, tomato paste, and broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low.
5. Simmer the Chili
   Let the chili simmer uncovered for about 20-25 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
6. Add the Beans
   Stir in the drained and rinsed kidney beans and black beans. Continue to simmer for an additional 10 minutes.
7. Taste and Adjust Seasoning
   Before serving, taste the chili and adjust the seasoning with more salt, pepper, or additional spices if needed.

How to Cook Chili: A Step-by-Step Guide

Here’s a quick recap of the entire process to make sure you’ve got everything down:

1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans.
2. Sauté onion and garlic: Soften in olive oil, about 5-6 minutes.
3. Brown the beef: Break it apart and cook thoroughly, 6-8 minutes.
4. Season: Stir in the chili powder, cumin, and other spices.
5. Add tomatoes and broth: Bring to a boil, then reduce to a simmer.
6. Simmer: Cook for 20-25 minutes uncovered, allowing flavors to develop.
7. Add beans: Stir in beans and simmer another 10 minutes.

And that’s it – your delicious stovetop chili is ready to enjoy!

Common Mistakes to Avoid

Even a simple dish like chili can go wrong if you’re not careful. Here are some common pitfalls to avoid:

1. Not browning the meat: Browning the beef properly adds flavor. Don’t rush this step.
2. Undercooking the onions: Make sure your onions are soft and translucent before adding other ingredients.
3. Too much liquid: If your chili is too watery, let it simmer longer to thicken, or add a bit more tomato paste.
4. Skipping the spices: Chili is all about bold flavors. Don’t skimp on the chili powder, cumin, or paprika.
5. Forgetting to taste: Always taste your chili before serving and adjust seasoning as needed.

Serving and Presentation Tips

Chili is versatile and can be served in various ways to make it even more exciting. Here are some ideas to elevate your chili presentation and serving style:

How to Serve Chili

• Classic Bowl: Ladle the chili into bowls and top with shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro or green onions.
• Over Rice: Serve the chili over a bed of steamed white or brown rice for a heartier meal.
• With Cornbread: Pair your chili with warm, buttery cornbread on the side.
• Chili Dogs: Spoon chili over hotdogs and top with onions and cheese for a fun and casual meal.
• Chili Nachos: Layer tortilla chips with chili, cheese, and your favorite toppings for a game-day treat.

Presentation Ideas for Chili

• Use individual ramekins or mini cast-iron skillets to serve chili in single portions.
• Garnish with a lime wedge or sliced jalapeños for an extra pop of color.
• Serve chili in a bread bowl for a rustic, cozy touch.

Chili Recipe Tips

• Make it ahead: Chili always tastes better the next day as the flavors continue to develop. Prepare a big batch and enjoy leftovers throughout the week.
• Freeze it: Chili freezes exceptionally well. Store it in an airtight container for up to 3 months. When ready to eat, just thaw and reheat.
• Batch cooking: Double the recipe and freeze half for easy weeknight meals.
• Thicken it up: If your chili is too thin, simmer it uncovered to reduce the liquid, or stir in a slurry of cornstarch and water to thicken.

Frequently Asked Questions (FAQs)

Can I make this chili in a slow cooker?

Yes, simply brown the beef and sauté the onions before adding everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Can I make this chili vegetarian?

Absolutely! Replace the ground beef with extra beans or vegetables like bell peppers, zucchini, and mushrooms. You can also use a meat substitute like tofu or TVP.

How long does chili last in the fridge?

Chili can be stored in the refrigerator for 4-5 days in an airtight container.

Is chili gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that the canned beans and broth you use are labeled gluten-free.

Conclusion

There you have it – a quick and easy stovetop chili recipe that’s perfect for any occasion. With its bold flavors, customizable options, and minimal prep, this chili is sure to become a household favorite. So next time you're in the mood for a comforting, hearty meal, grab your ingredients and make this delicious chili. Don’t forget to get creative with toppings and sides, and enjoy the satisfaction of a homemade dish that's both nutritious and flavorful!

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