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Two white bowls of chili beside slices of baked cornbread.

Easy Stove Top Chili


  • 11/2 pounds lean ground beef
  • 1 tablespoon olive oil
  • 1 large green bell pepper, chopped (about 11/2 cups)
  • 1 medium yellow onion, chopped (about 11/2 cups)
  • 1 tablespoon freshly minced garlic
  • 1 (32-ounce) container beef broth (4 cups)
  • 1 (28-ounce) can diced tomatoes in juices
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 (16-ounce) can dark red kidney beans, rinsed and drained
  • 1 (16-ounce) can light red kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • Your favorite toppings


  1. Brown ground beef in a medium dutch oven or soup pot over medium high heat, crumbling beef with a wooden spoon while it is cooking.  Place beef in a colander to drain grease and set aside.
  2. Return dutch oven or pot to burner and add olive oil.  Once olive oil is heated, add green pepper, onion and garlic.  Saute until vegetables are tender, stirring frequently (about 2-3 minutes).
  3. Add drained beef, beef broth, tomatoes in juices, tomato paste, spices, bay leaves and beans.  Stir to combine.
  4. Bring to a gentle boil over medium high heat.  Reduce heat to maintain a simmer.  Cover and simmer for 30 minutes, stirring occasionally.  Remove and discard bay leaves.
  5. Top with desired toppings.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Mexican

Keywords: easy stove top chili, easy chili recipe, homemade chili, best chili recipe, stove top chili