Stovetop Chili

Stovetop chili is the ultimate comfort food, offering a delicious and hearty meal that can feed a crowd. The best chili recipes can be whipped up in under one hour. This easy stovetop chili recipe is similar to traditional Tex-Mex chili with beef and beans, but with a few twists like the addition of rice, corn and olives. Make this for weeknight dinner or a gathering with friends.

Ingredients for Stovetop Chili

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• Beef: Ground beef forms the meaty base of the chili, providing hearty texture that absorbs the flavors of the spices and vegetables as it cooks.
• Onion: Chopped onions add sweetness and flavor to the chili, complementing the savory beef. They cook down to soften and blend into the chili, enhancing the overall taste.
• Green pepper: Chopped green peppers add a slightly sweet, earthy flavor and a crunchy texture. They also provide a pop of color to make the chili visually appealing.
• Garlic: Minced garlic adds a pungent and savory flavor that intensifies the chili. It complements the other spices, giving the dish a more complex flavor.
• Beans: Kidney beans provide an earthy flavor and make the chili more filling. They’re also a great source of protein and fiber, adding nutrition to the dish.
• Tomato juice: This tangy and rich base helps to bind all the ingredients together while contributing a slight acidity that balances the richness of the beef.
• Water: Add water to help cook the rice and thin the chili to the desired consistency.
• Chili powder: This dish’s star spice adds warmth, smokiness and a mild heat that defines the chili’s flavor. Here are the best chili powder brands, according to our test kitchen staff.
• Oregano: Dried oregano adds an earthy and slightly minty flavor that compliments the chili powder.
• Salt: Salt enhances the ingredients’ flavors, ensuring each bite is savory and well-seasoned.
• Rice: Uncooked long-grain rice adds a hearty, chewy texture to the chili to make it even more filling. It also absorbs the rich flavors of the sauce to add substance to each bite.
• Corn: Canned or frozen corn adds color and sweetness to the dish.
• Olives: Sliced olives provide a salty and briny contrast and a Mediterranean-inspired twist to the traditional recipe.
• Cheese: Shredded cheddar or Monterey jack cheese melts beautifully over the hot chili, adding a creamy and salty finish to each bite.
• Green onions: Chopped green onions add a fresh and slightly sharp flavor as a crunchy texture as a garnish. They also enhance the presentation of the chili with a pop of color.

Directions

Step 1: Cook the beef and vegetables

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In a large skillet over medium heat, cook the beef, onion, pepper and garlic until meat is no longer pink.

Step 2: Add the beans, rice and spices

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Drain any excess grease and add the kidney beans, tomato juice, water, chili powder, dried oregano, salt and rice. Simmer covered until rice is tender, about 25 minutes.

Editor’s Tip: Stir the chili occasionally while simmering to prevent the rice from sticking to the bottom of the pot. Add more water if needed to ensure the rice cooks fully.

Step 3: Finish the chili

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Stir in corn and olives, cover and cook for five minutes more. Sprinkle with cheese, cover and cook until cheese is melted, for about five minutes. If desired, top with green onions.

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Stovetop Chili Recipe Variations

• Vegetarian chili: Replace the ground beef with a plant-based ground meat alternative or additional beans for a vegetarian version. You can also go for this contest-winning vegetarian chili recipe.
• Spicy chili: Add a chopped jalapeño pepper or a pinch of cayenne pepper  during cooking for extra heat
• Meat lovers’ chili: Use a combination of ground beef and ground pork or sausage for a richer and more robust flavor.

How to Store Chili

Store leftover chili in an airtight container in the refrigerator for up to four days. The flavors will continue to meld, making the chili even tastier the next day.

Can you freeze chili?

Chili freezes well. Allow the chili to cool completely and transfer it to a freezer-safe container or freezer bag. It can be frozen for up to three months. When ready to enjoy, thaw the chili in the refrigerator overnight before reheating.

To reheat, place the chili in a pot on the stovetop over medium heat and cook. Stir it occasionally until heated through. You can also reheat individual portions in the microwave in one to two minute intervals, stirring between each interval.

Can you make stovetop chili ahead of time?

This chili can easily be made ahead of time. Prepare the chili as directed and store it in the refrigerator for up to two days before serving. Reheat gently on the stovetop and add a splash of water or tomato juice if needed to loosen the consistency.

Stovetop Chili Recipe Tips

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Can I use brown rice instead of white rice?

You can use brown rice, but you will need to adjust the cooking time as brown rice takes longer to cook. Add an extra 10 to 15 minutes to ensure the rice is tender.

What sides go well with stovetop chili?

Stovetop chili pairs well with cornbread, tortilla chips or a simple green salad. You can also serve it with a side of sour cream or guacamole for added creaminess.

Can I use ground turkey instead of ground beef?

Ground turkey can be used as a leaner alternative to ground beef. It works well in this recipe and still provides a hearty, flavorful chili.