Should I cook ground beef before putting it in chili?

Yes. Browning ground beef first develops a richer, deeper flavor and helps render excess fat, which you can drain before adding other ingredients.

Can I make chili with raw ground beef?

You can, but it’s best to brown it directly in the chili pot. This keeps all the flavorful drippings in the dish and ensures safe, even cooking.

Absolutely. Cooking on the stovetop allows you to control browning, texture, and seasoning more effectively than other methods.

Most recipes take about 45–60 minutes from start to finish, though letting it simmer longer will deepen the flavors.

Use a wooden spoon or potato masher while cooking to gently separate the meat into small, even crumbles for ideal texture.

A hearty, flavor-packed ground beef stovetop chili with beans, spices, and rich tomato base ready in under an hour.

Scale

1 lb ground beef (80/20 or leaner)

1 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 can (15 oz) kidney beans, drained

1 can (15 oz) diced tomatoes

1 cup beef broth

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/4 tsp cayenne pepper

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

1. Heat olive oil in a large pot over medium heat.

2. Add ground beef, breaking it up with a spoon, and cook until browned.

3. Stir in onion, garlic, and bell pepper; cook until softened.

4. Add chili powder, cumin, smoked paprika, cayenne, salt, and pepper; stir to coat meat and vegetables.

5. Pour in diced tomatoes, kidney beans, and beef broth.

6. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.

7. Taste and adjust seasoning before serving.

For extra depth, add a splash of brewed coffee or a square of dark chocolate while simmering.

Chili thickens as it cools; add extra broth when reheating if needed.