Quick and Easy Smoky Skillet Chili.
This easy skillet chili is super simple and comes together fast. It tastes like it has simmered all day long, with fire roasted tomatoes and tender pinto beans. Serve it with whatever toppings you love!
This is how you make the easiest, most delish chili.
This smoky skillet chili is quick and simple. It tastes amazing and is perfect to make on a busy weeknight or great to make when you desperately need some chili.
With chili season in full swing, I figured it was time to show how I make a fast and easy chili if I only have a short amount of time to make dinner. I know – it sounds like it defeats the purpose because chili is usually simmered low and slow all day.
And while that kind of chili is amazing, sometimes we want chili and just don’t have all the time!
And the other thing: sometimes I want to use chili to stuff things and top things and I need, well… chili. I need a good batch of chili to be made so I can serve chili cheese fries. And stuffed spaghetti squash. Stuffed peppers too, which I’m going to tell you about later this week!
I also like to top baked potatoes, sweet potatoes and let’s be real – hot dogs – with chili. My love language is a chili bar. One of my favorite things to do for a party!
I have a few chili secrets when it comes to a quick and easy batch. Some things that I feel are imperative to an excellent pot of chili, even if it’s made quickly. Such as:
- Toasting the spices in the vegetables and beef is the way to go. I do this often, but it adds so much depth of flavor. Once the beef has browned, add in the smoked paprika and chili powder and cumin and everything else and let them toast. Heat activates that flavor and makes it so much better!
- Fire roasted tomatoes are a non-negotiable for me. I use them all the time. Actually, I should buy stock in them. These days, I prefer crushed over diced.
- Finally, pinto beans. I think pinto beans in chili are elite! They are so soft and also small – I think they are more enjoyable to eat than kidney beans. And I love all sorts of beans.
These three things make this easy and simple pot of chili taste REALLY good.
I love how versatile it is too – you can use ground beef, turkey, chicken or any other substitute you like. You can also add more spice and heat if you wish. Cayenne pepper, chipotle chili powder or even jalapeños – however you like to add some spiciness.
If I can recommend anything else, it’s making a batch of cheddar jalapeno cornbread! It tastes phenomenal and is easy. And it lasts too!
Then later this week, some tasty chili stuffed peppers for dinner!
Quick and Easy Smoky Skillet Chili
Quick and Easy Smoky Skillet Chili
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 14 ounce can crushed fire roasted tomatoes
- 1 15-ounce can pinto beans, drained and rinsed
- ½ cup chicken stock
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the onions, peppers and garlic with a big pinch of salt and pepper. Cook until softened, about 5 minutes.
- Add in the ground beef and another pinch of salt and pepper. Break it apart with a wooden spoon and brown it, about 6 to 8 minutes. Once the meat is browned, add in the chili powder, paprika, sugar, oregano, cumin and red pepper flakes. Stir occasionally and cook for 5 minutes.
- Add in the tomatoes, beans, stock and chicken stock. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 minutes. Serve with tortilla chips, avocado, sour cream or whatever you love on your chili!
Did you make this recipe?
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I appreciate you so much!
I like a little chili with my chips.
6 Comments on “Quick and Easy Smoky Skillet Chili.”
I so do not need another chili recipe. But since it’s from you, Jessica, I gotta have it. However, I will be using regular paprika, because the smoky smell makes me make an involuntary “eww” face.
I rarely seem to make the same chili recipe twice, but this sounds like one I could make over and over again.
I would suggest way less chili powder, 2 tablespoons is way too much. Just made and served over rice with all the fixings and we’re in tears/cant finish. Bummed and hate to leave a bad comment, but maybe others can tweak before serving.
did you use a spicy chili powder? traditional chili powder is not spicy. for my larger pots i add 1/4 cup. this recipe can definitely handle 2 tablespoons traditional chili powder!
This is one of the best new recipes that I’ve made this year! So, so easy! So, so quick! So, so good! I used ground turkey because it was on sale, but followed the rest of the recipe exactly as written. This recipe will be on repeat all winter! Thank you !
This was soooo good! So fast and so delicious. I am impressed at how flavorful the chili got in such a short time. Thanks for another wonderful recipe