This easy stovetop chili recipe is perfect for the chilly Fall and Winter seasons. This delicious chili is a real crowd pleaser! It’s something that both kids and adults will enjoy. Next, you’ll have to check out my white chicken chili recipe.
You won’t understand how good this chili is until you try it for yourself.
Everyone I make it for absolutely loves it and they always ask me for the recipe.
In fact, it even won 2nd place at my church’s chili cook off. Although it definitely deserved 1st place!
My inspiration for this recipe was Wendy’s. I think they make the absolute best chili!
When people try it they even tell me it taste like Wendy’s chili.
But as much as I used to eat their chili, I got tired of paying for it.
So I decided to make my own version of it.
I haven’t bought their chili for years now because I prefer my own.
Everyone has their own version of chili and today I’m sharing exactly how I make mine. This ingredient list may look like a lot but all the ingredients work together to form a mouthwatering flavor! Here are the ingredients:
I like to use ground chuck 80% to 20% lean to fat ratio. You may use a leaner choice if you prefer. Although you may to add some oil to the pot to prevent the ground beef from sticking. Some of my other favorite ways to use ground beef are in picadillo and fideo loco.
I use onion, bell pepper, jalapeño and garlic cloves. These combined give the chili some wonderful flavor as well as texture.
This recipe uses three kinds of canned tomato products which include crushed tomatoes, diced tomatoes and tomato sauce. Diced tomatoes are also great in macaroni and tomatoes.
I use chili beans however you could also use leftover pinto beans.
Seasonings and spices
I like to use ground cumin, chili powder, oregano leaves, beef bouillon cubes and salt and pepper.
I personally like to use brown sugar in chili. The sugar does not make the chili sweet. It does however balance out the acidity of the tomato products and enhances the flavor of the chili.
This adds an additional layer of flavor to the chili.
How to make stovetop chili
Chop the onion, bell pepper and jalapeños. Mince the garlic.
Set aside the chopped veggies and start browning the ground beef.
Once browned transfer the beef to a paper towel lined plate to drain.
Leave about 2 tbsp of grease in the pot.
Add the onion, bell pepper, jalapeños and garlic to the pot and saute for a couple of minutes.
Season with salt and pepper.
Return the drained beef to the pot.
Then add the crushed tomatoes, diced tomatoes, tomato sauce, beans, water, cumin, chili powder, oregano leaves, brown sugar, Worcestershire sauce, and beef bouillon cubes.
Stir very well.
Bring the chili to a boil then reduce heat to low.
Cover and simmer for 2 hours.
It’s very easy and it makes plenty!
How long should chili simmer on the stove?
I like to simmer my chili low and slow. Simmering it on low for 2 hours is best in my opinion. As that allows sufficient for the flavors to come together.
Should chili be thick?
That depends on who you’re asking. I personally prefer a soupy chili.
And I never put pasta in it. To me it just doesn’t belong.
I must have made chili dozens of times before I finally decided this one was my favorite.
It is full of flavor and it’s hard to not steal spoonfuls of it while it’s simmering away.
For us it has just the perfect level of spice but if you are especially sensitive to spice you could use just one jalapeño or substitute them with another bell pepper.
What to serve with chili?
As for toppings, I love to top my chili with green onions. They have so much flavor! Some other options for toppings include saltine crackers, shredded cheese and sour cream.
You can use the next days leftover chili to make frito pie! Who doesn’t love that??
The best stovetop chili recipe
Make this recipe at your next get-together, it is sure to be a hit.
It really is the best chili recipe ever!
Don’t forget to top it with your favorite garnishes .
Thanks for visiting!
Easy Stovetop Chili Recipe
This is the best stovetop chili recipe ever! There's nothing more comforting than this on a chilly Fall or Winter evening.
- 2 lbs ground beef
- 1 onion chopped
- 1 green bell pepper chopped
- 2 jalapenos chopped
- 3 garlic cloves minced
- 28 oz can of crushed tomatoes
- 28 oz can of diced tomatoes
- 15 oz can of tomato sauce
- 27 oz can of chile beans
- 1/2 cup of water
- 2 tbsp of ground cumin
- 2 1/2 tbsp of chili powder
- 1/4 tsp of dried oregano leaves
- 1-2 tbsp of brown sugar
- 2 tsp Worcestershire sauce
- salt and pepper to taste
- 2 beef bouillon cubes
Brown ground beef in a large pot over medium heat
Drain browned beef on a paper towel lined bowl.
Leave about 2 tbsp of grease in the pot.
Add the onion, bell pepper, jalapenos, and garlic to the pot with the grease and saute for a couple of minutes. Season with salt and pepper.
Return the beef to the pot.
Dump in the crushed tomatoes, diced tomatoes, tomato sauce, beans, water, cumin, chili powder, oregano leaves, brown sugar, Worcestershire sauce, and beef bouillon cubes.
Bring to a boil. Reduce heat to low. Cover and simmer for 2 hours.
Garnish with grated cheddar cheese and green onions.
Check out some more delicious chili recipes