Stovetop Chili is an award winning recipe that everyone will be clamouring for. It’s thick, spicy and loaded with hearty goodness.
This stovetop chili recipe is perfect for any occasion. Whether a potluck, family dinner or a game day treat, this chili will be the hit of the day. Filled with so much flavor and hearty goodness.
If you are a fan of Mexican inspired dishes, check out this link.
MORE CHILI RECIPES YOU MIGHT LIKE
Slow Cooker White Chicken Chili| One Pot Chili Mac & Cheese | Three Bean Chili (Vegan)
What We Love About The Best Chili on Earth Recipe
Easy chili recipe on the stove is so quick but never lacks in incredible seasoning and flavor impact.
- 40 Minute Meal: This classic chili recipe is 10 minutes or prep and only takes thirty to cook.
- Easy Ingredients: All found in pantry or fridge.
- Family Friendly: You can add spices and toppings to make it family friendly.
- Adaptable: Can make it low-carb or dairy free, etc…
- Makes Great Leftovers: Use this chili to top a baked potato, rice or salad the next day.
Ingredient Notes for Best Chili Recipe
- Ground Beef: Ground Turkey or Ground Chicken all work well.
- House Seasoning blend: Find the recipe here.
- Chili Seasoning Mix: Store bought is fine or make this recipe, it is the perfect blend of cumin, chili powder etc.
- Brown Sugar: A secret ingredient to add a little sweet to balance the spice.
- Chili in Adobo
- Butternut Squash: diced
- Kidney Beans and Black Beans: Two of the best beans for chili.
Equipment Needed for Stovetop Chili
- Dutch Oven
- Measuring Spoons
How to Make Butternut Squash Chili
These are the basic steps for making Easy Chili Con Carne Recipe. Please refer to the recipe card below for more detailed instructions and nutrition information.
STEP 1: BRIEF INSTRUCTION
First, in a large pot, add ground beef, onion, bell pepper, garlic and House Seasoning blend and cook over medium high heat until meat is no longer pink and then drain excess fat from meat.
STEP 2: BRIEF INSTRUCTION
Next, stir chili seasoning mix, brown sugar, chili in adobo and flour into meat mixture; Cook for 2 minutes and then add crushed tomatoes, squash, kidney beans, black beans and corn; Stir until combined.
STEP 3: BRIEF INSTRUCTION
Finally, reduce heat to medium, cover and simmer for 30 minutes or until squash is fork-tender. Lastly, serve with your favorite chili toppings such as cornbread, tortilla chips, avocado, shredded cheddar cheese or cilantro.
Prep and Storage Tips Bean Chilli Con Carne
HOW TO MAKE THIS GROUND BEEF CHILI RECIPE AHEAD OF TIME
Cook the chili beef ahead of time and keep in an airtight storage container in the refrigerator and precut all of your toppings.
HOW TO STORE THIS BEAN CHILLI RECIPE
Leftovers can be stored in the fridge in an airtight container or bag.
HOW TO FREEZE THIS EASY QUICK CHILI RECIPE
Chili freezes well, store any leftover chili in the freezer for up to three months. Thaw in the fridge overnight.
HOW TO REHEAT THIS CHILI MIX RECIPE
Warm on the stovetop in a pot on the stove or microwave. If too thick add a little beef broth to thin it out.
Frequently Asked Questions about this Quick Chili Recipe
Truly this is a very healthy recipe, however you can use ground turkey and low fat cheese as toppings to make healthier.
Of course, add a little cayenne pepper or your favorite hot sauce.
Indeed, adjust the recipe card below to make the chili recipe how you want.
Chili shines when all the flavors have a chance to meld and combine and come together. Salt, paprika, oregano etc all enhance the flavor of the chili.
Expert Tips for Making This Award Winning Chili Recipe
- Add different Beans: Pinto beans make a great addition to this chili.
- Short cut tip: Make this chili in the crockpot. Crockpot Chili cooks this recipe low and slow and that is always a good.
- Variation tip: Serve this chili over rice or beans for even a heartier meal.
- Alternate ingredient: Sweet potatoes, white potatoes can replace the squash.
- Dietary consideration tip: Replace sour cream with greek yogurt and use a low fat or fat free cheese as toppings for stovetop Chili.
- Bread Bowl: Instead of a regular bowl, serve the Chili in Bread Bowls to make a delicious meal.
What to Serve with Stovetop Chili
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Stovetop Chili
Ingredients
- 1 1/2 pounds ground beef
- 1 sweet onion diced
- 1 bell pepper diced
- 4 cloves garlic minced
- 2 teaspoons House Seasoning blend
- 3 tablespoons Chili Seasoning Mix
- 2 tablespoons brown sugar
- 2 teaspoons chili in adobo
- 2 tablespoons flour
- 29 oz crushed tomatoes 1 can
- 2 cups butternut squash diced
- 15.5 oz kidney beans 1 can
- 15.5 oz can black beans 1 can
- 15.25 oz can corn 1 can
Instructions
- In a large pot, add ground beef, onion, bell pepper, garlic and House Seasoning blend and cook over medium high heat until meat is no longer pink.
- Drain excess fat from meat.
- Stir chili seasoning mix, brown sugar, chili in adobo and flour into meat mixture; Cook for 2 minutes.
- Add crushed tomatoes, squash, kidney beans, black beans and corn; Stir until combined.
- Reduce heat to medium, cover and cook for 30 minutes or until squash is fork-tender.
- Serve with your favorite chili toppings.
Video
Expert Tips
- Add different Beans: Pinto beans make a great addition to this chili.
- Short cut tip: Make this chili in the crockpot. Crockpot Chili cooks this recipe low and slow and that is always a good.
- Variation tip: Serve this chili over rice or beans for even a heartier meal.
- Alternate ingredient: Sweet potatoes, white potatoes can replace the squash.
- Dietary consideration tip: Replace sour cream with greek yogurt and use a low fat or fat free cheese as toppings.
- Bread Bowl: Instead of a regular bowl, serve the Chili in Bread Bowls to make a delicious meal.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Oh this is amazing chili!!
Great recipe. It was a huge hit will definitely make again.
Absolutely delicious!!! Such a deep depth of flavor, I can’t wait to make it again!! Side note – I left out the butternut squash so I didn’t freak out my husband’s purist heart!! He loved it!
This is legit the best chili ever. My friend made it for me, and I HAD to have the recipe! This chili is SPECIAL. Mmmm mmmm mmm MMMMM!
What makes it so spicy? How can I tone the spice down? I haven’t made it. Just going by what you said.
I think the spice is matter of taste and everyone’s is different. Just use the spice that you like and it will be great.
Love this recipe!!!! I add a bottle of SBC Toboggan beer at the end, which adds another layer of flavor.
Great idea!! thanks for sharing!
Do you drain the beans and corn?
Yes, you do.
I can’t get enough of the smokey adobo sauce! Delicious!
Thanks! That’s one of my favorite parts too!
I search for an award winning chili to make for a chili cook off among friends. Not only did they pick my chili as the winner, it’s a winner with my family as well! It’s loaded with flavor and doesn’t take all day to make. Will definitely make again. Thanks!!
Glad that they liked it. My family loves it too!
As soon as I saw the colorful tortilla strips and generous dollop of sour cream, I just knew I had to make this recipe. So today I wanted to drop by to tell you how scrumptious it was. It’s loaded up with all the flavors I love!
The butternut squash is genius! I never thought about adding it before. Great way to sneak veggies in on my kids. Shhhh…. don’t tell them. 🙂 The hint of smoke-y flavor from the adobo is really nice.
I think the adobo is what makes it!
Oooh – I love this recipe! I have never added butternut squash to my chili – what a great idea!
Thanks! I love to sneak in veggies when I can!
The recipe I used for chili before this was really close, but the adobo and corn in this one definitely make a big difference. Love this chili!
Oh my gosh – this chili recipe was so delicious! As soon as I saw the gorgeous image and ingredients I pinned it to Pinterest. This warm yummy recipe made a cold fall night cozy and comfy.
The butternut squash added a little extra warmth and made it even more filling. Perfect recipe for fall.
I love the addition of corn and butternut squash. Such a unique and flavorful chili recipe!