Skillet Beef and Bean Chili
Ingredients
- 1 poundground beef
- ·yellow onion
- ·garlic
- 2 cans (15 oz each)canned kidney beans
- 1 can (28 oz)canned diced tomatoes
- 2 tablespoonstomato paste
- 1½ tablespoonschili powder
- 1 teaspooncumin
- 1 cupbeef broth
- ·salt
- ·black pepper
- 1 tablespoonolive oil
- ·cheddar cheese (sharp)
- ·sour cream
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2–3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spoon, until browned, about 5–7 minutes. Drain excess fat if needed.
- 02
Add the diced onion and minced garlic to the skillet. Stir and cook for 2–3 minutes until softened and fragrant.
- 03
Stir in 2 tablespoons tomato paste, 1 1/2 tablespoons chili powder, and 1 teaspoon cumin. Cook for 1 minute, stirring constantly.
- 04
Add the drained and rinsed kidney beans, canned diced tomatoes (with their juice), and 1 cup beef broth. Stir well.
- 05
Bring to a simmer over medium heat. Simmer, stirring occasionally, for 12–15 minutes until slightly thickened. Season with salt and pepper to taste.
- 06
Divide among bowls and top with shredded sharp cheddar cheese and a dollop of sour cream.
Spice Tips
For extra depth, add 1/2 teaspoon smoked paprika when you add the chili powder. For heat, stir in a pinch of cayenne pepper or a few dashes of hot sauce at the end. Fresh cilantro or lime juice brighten the finish if you want a fresher note.
Leftovers keep refrigerated for up to 3 days and reheat beautifully. For a spicier version, add a pinch of cayenne or hot sauce at the end. Serve over rice or with cornbread for a heartier meal.