This straightforward stovetop chili has been my go to on blustery weeknights when I want something comforting, filling, and forgiving. I discovered this combination years ago while cleaning out the pantry and realizing that a pound of ground beef plus a couple of cans could become a meal that felt homemade and full of depth. The aroma of onions and garlic browning in olive oil, followed by browned beef and spices blooming, has a way of gathering everyone into the kitchen. It fills bowls and warms hands and stays delicious for lunches all week.

The beauty of this version is its balance of texture and flavor. Ground beef brings a meaty richness, diced tomatoes and tomato paste give body and tang, and a mix of kidney and black beans offer creamy bite and added plant protein. The spices are simple but layered: chili powder forms the backbone, cumin adds an earthy note, smoked paprika lends a hint of smoke, and a touch of cayenne wakes everything up. I first served this at a small winter potluck and neighbors raved about how even picky eaters came back for seconds. It is honest, unfussy, and endlessly adaptable.

Ingredients

• 1 pound ground beef: Look for 80 20 or 85 15 for flavor and texture. Leaner beef will reduce fat but may yield a drier bite. Grass fed or conventional both work, but I prefer labeled 85 15 for an even balance.
• 1 large onion, diced: Yellow onion offers a mild sweetness when softened. Dice uniformly so it softens evenly. White or sweet onions can substitute.
• 2 cloves garlic, minced: Fresh garlic is essential. Mince finely so it disperses through the sauce rather than appearing in pungent bites.
• 1 can 15 ounce diced tomatoes: Use high quality canned tomatoes for best flavor. Fire roasted adds a nice smoky note but is optional.
• 1 can 15 ounce red kidney beans, drained and rinsed: Rinsing removes excess starch and sodium and keeps the sauce from becoming gummy.
• 1 can 15 ounce black beans, drained and rinsed: These add color contrast and a subtle earthy flavor that pairs well with cumin.
• 1 can 6 ounce tomato paste: Tomato paste thickens the pot and intensifies tomato flavor. Cook it briefly with spices to remove rawness.
• 2 tablespoons chili powder: This is the backbone of flavor. Choose a mid strength blend without additives for a clean taste.
• 1 teaspoon ground cumin: Adds an earthy warm note. Toasting briefly helps it smell brighter.
• 1/2 teaspoon smoked paprika: Adds gentle smoke without needing a grill.
• 1/2 teaspoon cayenne pepper, optional: Use for heat. Start with less and add at the end to taste.
• Salt and freshly ground black pepper, to taste: Start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust at the end.
• 2 cups beef broth: Use low sodium if possible so you can control the salt.
• 1 tablespoon olive oil: For sautéing the onion and garlic. Extra virgin is fine.

Instructions

Heat the oil and sweat the onion Place a large heavy pot over medium high heat and add 1 tablespoon olive oil. When the oil shimmers add the diced onion. Cook for 3 to 4 minutes until the onion becomes soft and translucent, stirring occasionally. You want the onion to release its sweetness without browning heavily, which builds a gentle base for the sauce. Cook the garlic Add the minced garlic to the pot and cook for 1 to 2 minutes until fragrant. Watch carefully because garlic can burn quickly and develop bitterness. Stir frequently and remove from direct heat if it begins to brown too fast. Brown the beef Add 1 pound ground beef to the pot and break it up with a wooden spoon or spatula. Cook for 5 to 7 minutes until browned and no longer pink. If there is excessive fat you can drain a little off, leaving enough to carry flavor. Proper browning creates Maillard flavors that deepen the overall result. Bloom the spices Sprinkle in 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika and 1/2 teaspoon cayenne if using. Stir well so spices coat the meat and onions. Cook 1 to 2 minutes to release essential oils from the spices which enhances aroma and flavor. Add tomato paste Stir in a 6 ounce can of tomato paste and cook for 2 to 3 minutes, mixing so the paste melds with the meat and spices. This step removes any rawness from the paste and helps thicken the mixture without a long slow reduction. Add tomatoes and broth then simmer Pour in a 15 ounce can of diced tomatoes and 2 cups beef broth. Season with salt and pepper, about 1 teaspoon salt to start. Bring the pot to a simmer, then lower the heat and simmer gently for 20 to 25 minutes uncovered so the sauce reduces and concentrates. Stir occasionally and skim foam if necessary. Stir in the beans and finish Add the drained 15 ounce cans of kidney beans and black beans and stir to combine. Simmer another 10 to 15 minutes so the beans heat through and absorb flavor. Taste and adjust seasoning, adding more salt, pepper or chili powder if desired. If the pot becomes too thick add a little more beef broth to reach desired consistency.

Storage Tips

Allow the pot to cool at room temperature no more than two hours before refrigerating in shallow airtight containers for even cooling. Store in the refrigerator up to four days, or freeze in meal sized portions for up to three months. Glass containers with tight lids work well for reheating in the oven or microwave. To reheat from frozen thaw overnight in the refrigerator then warm gently on the stove with a splash of broth to revive consistency and prevent sticking.

Ingredient Substitutions

If you prefer a leaner pot use 1 pound lean ground beef labeled 90 10 or substitute ground turkey, though you may need an extra tablespoon olive oil to prevent dryness. Swap kidney beans for pinto or cannellini at a one to one ratio. For vegetarian versions replace meat with 2 cups cooked lentils and 2 tablespoons soy sauce for umami. If you want more tomato brightness add a tablespoon of apple cider vinegar at the end to balance richness.

Serving Suggestions

Serve ladled over steamed white rice or brown rice for a hearty bowl. Spoon over baked potatoes for a casual dinner. Offer toppings like shredded cheddar, chopped green onions, diced avocado, plain yogurt or sour cream, and crushed tortilla chips for texture. Cornbread or warm tortillas make excellent accompaniments and help stretch this into a crowd pleasing meal.

Cultural Background

This style draws from Tex Mex and American chili traditions that emphasize ground meat and a robust spice blend. While regional versions vary from bean free bowls to chili con carne, this pot sits comfortably in the American family table canon where beans were added over time for texture and stretch. The use of cumin and smoked paprika nods to both Mexican and southwestern flavors adapted into home kitchens nationwide.

Seasonal Adaptations

In winter double the batch and freeze portions for cozy comfort on cold nights. For summer lighten it by swapping black beans for fresh grilled corn and reducing the simmer time to keep it brighter. Add roasted seasonal peppers in late summer for sweetness and color. For holiday gatherings offer toppings bar style so guests can personalize bowls.

Meal Prep Tips

Make a double batch and portion into 2 cup containers for grab and go lunches. Pack rice separately to keep textures distinct. Label containers with date and reheat in the microwave or on the stove, adding a splash of broth if too thick. This pot also works well as a freezer staple when you need a ready made dinner on short notice.

This stovetop pot captures the comfort of a slow simmered bowl without long hours of cooking. It is adaptable, forgiving, and reliably satisfying. Make it yours by adjusting spice and texture and enjoy the simple pleasure of a warm bowl shared with family and friends.