Skillet Beef and Bean Chili
Ingredients
- 1 poundground beef
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 15-ounce canskidney beans
- 1 28-ounce candiced tomatoes
- 2 tablespoontomato paste
- 1 cupbeef broth
- 2 teaspoonchili powder
- 1 teaspooncumin
- 1 tablespoonolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart with a spoon as it browns. Drain excess fat if needed.
- 02
Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Stir in 2 teaspoons chili powder and 1 teaspoon cumin, stirring constantly for 1 minute to bloom the spices.
- 04
Add 2 tablespoons tomato paste and stir until combined, cooking for 1 minute.
- 05
Pour in the 28-ounce can of diced tomatoes (with juice), 1 cup beef broth, and both cans of kidney beans (drained and rinsed). Stir well.
- 06
Bring to a simmer, then reduce heat to medium-low. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the chili thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
- 07
Divide among bowls and serve hot.
Spice Tips
For deeper warmth, add 1/2 teaspoon smoked paprika along with the chili powder. For mild heat, stir in a pinch of cayenne or a few red pepper flakes. A splash of hot sauce at the table lets everyone adjust their own spice level.
Top with shredded cheese, sour cream, or diced onion if desired. Leftovers keep well in the fridge for 3 days or freeze for up to 3 months.