Dinner

Stovetop Chili with Ground Beef – Easy 30 Minute Meal Recipe

Byluca Carter January 15, 2026January 15, 2026

Introduction

This stovetop chili with ground beef is a hearty and flavorful meal that comes together in just 30 minutes. Perfect for busy weeknights, it’s packed with bold spices, beans, and tender beef for a satisfying dinner the whole family will enjoy.

A white bowl filled with rich chili made of thick brown ground meat and dark red kidney beans in a deep red sauce, topped with a large dollop of smooth white sour cream on the left side, a small pile of bright yellow shredded cheddar cheese in the center, and a sprinkle of fresh green chopped cilantro spread over the chili and toppings. The bowl sits on a dark gray cloth with some fresh green cilantro leaves nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef
1 medium yellow onion, diced

1 teaspoon minced garlic (about 2 cloves)
2 cups beef broth

6 ounce can tomato paste
10 ounce can Rotel diced tomatoes and green chilies, undrained

15 ounce can black beans, undrained
15 ounce can red kidney beans, undrained
2 tablespoons chili powder

1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
Salt and pepper to taste

Instructions

Step 1: Heat a large stock pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed, then return the beef to the pot.
Step 2: Add the diced onion, minced garlic, beef broth, tomato paste, Rotel diced tomatoes and green chilies with their juice, black beans, red kidney beans, chili powder, ground cumin, cayenne pepper, salt, and pepper. Stir everything well to combine.
Step 3: Bring the mixture to a boil. Once boiling, reduce the heat to low and let the chili simmer uncovered for 20 to 25 minutes. Stir often to prevent sticking and help the flavors meld together.

Step 4: When the chili has thickened and the flavors are well blended, serve hot. Top with shredded cheese, sour cream, chopped onions, or fresh cilantro if desired.

Tips & Variations

For extra depth, try browning the onions along with the beef before adding the remaining ingredients.
Adjust the cayenne pepper to your preferred spice level or omit for a milder chili.

Swap ground beef for ground turkey or chicken for a leaner option.
Add a splash of lime juice or a tablespoon of cocoa powder for a unique flavor boost.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until hot. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with rich, thick chili made of browned ground meat and dark red kidney beans in a deep reddish-brown sauce, visible chunks of tomato mixed in. On top of the chili, there is a large dollop of white sour cream on the left side and a small pile of bright yellow shredded cheddar cheese next to it. The chili is garnished with small pieces of chopped fresh green herbs scattered on top. The bowl is placed on a dark gray textured cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can brown the beef and sauté the onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for best results.

What can I use instead of Rotel tomatoes?

If you don’t have Rotel diced tomatoes and green chilies, regular diced tomatoes with a chopped fresh or canned green chili pepper work well as substitutes.