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!
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!
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