This easy skillet chili is quick to make and full of deep, smoky flavor. Fire-roasted tomatoes and tender pinto beans give the dish a slow-simmered taste even when it comes together fast. Top it however you like.
This is how to make a simple, delicious chili in minimal time.
This smoky skillet chili is perfect for busy weeknights or when you need a comforting meal without hours of simmering.
Chili often benefits from low-and-slow cooking, but sometimes you want chili now. This recipe gives you the rich, developed flavors of a longer cook time in a fraction of the time.
This chili is also incredibly versatile — use it to top baked potatoes, sweet potatoes, hot dogs, or to stuff spaghetti squash and peppers. It’s an ideal base for a chili bar and a great make-ahead option for feeding a crowd.
My quick-chili tips that make a big difference:
- Toast the spices with the vegetables and beef. After browning the meat, add chili powder, smoked paprika, cumin and the rest of the spices and let them toast briefly. Heat brings out their aroma and deepens the flavor.
- Use fire-roasted tomatoes. They add a smoky, caramelized note that elevates the whole pot. Crushed works especially well for a silky texture.
- Choose pinto beans. Their soft texture and smaller size blend into the chili nicely and are especially good if you prefer a smoother bite over larger kidney beans.
Those three elements—toasted spices, fire-roasted tomatoes and pinto beans—help this quick skillet chili taste like it simmered all day.
You can swap the protein: ground beef, turkey, chicken or plant-based crumbles all work. If you like more heat, add cayenne, chipotle powder, or diced jalapeño to taste.
Serve with your favorite sides—tortilla chips, avocado, sour cream, shredded cheese—or make a batch of cheddar jalapeño cornbread for a perfect pairing.
Later this week I’ll share a recipe for chili-stuffed peppers, but for now, here’s the skillet chili you can make in under an hour.
Quick and Easy Smoky Skillet Chili
Quick and Easy Smoky Skillet Chili
4
10 mins
25 mins
35 mins
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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
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Heat the olive oil in a large skillet over medium-low heat. Add the onion, bell pepper and garlic with a big pinch of salt and pepper. Cook until softened, about 5 minutes.
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Add the ground beef and another pinch of salt and pepper. Break it apart and brown for 6 to 8 minutes. Once browned, stir in the chili powder, smoked paprika, brown sugar, oregano, cumin and crushed red pepper flakes. Cook, stirring occasionally, about 5 minutes to toast the spices.
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Stir in the crushed fire-roasted tomatoes, pinto beans and chicken stock. Bring to a boil, then reduce to a simmer. Cover and simmer 20 minutes. Adjust seasoning and serve with tortilla chips, avocado, sour cream or your favorite toppings.
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I like a little chili with my chips.