Name: Smoky Skillet Chili
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb ground beef (or turkey for lighter option); 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 jalapeño, seeded and minced; 1 (14 oz) can crushed tomatoes; 1 (15 oz) can kidney beans, drained and rinsed; 2 tbsp chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; 2 tbsp vegetable oil (high smoke point, e.g., canola or grapeseed); Salt and pepper, to taste

Smoky Skillet Chili

ZestyApple9495

This Smoky Skillet Chili is inspired by techniques from top culinary minds, ensuring deep flavor and a satisfying texture in every bite. By preheating your pan until just smoking and charring the vegetables, you develop a subtle smoky note reminiscent of open-fire cooking—perfect for a warm California evening. This recipe is streamlined for weeknight ease, with classic chili spices and a hearty mix of ground beef, beans, and aromatic vegetables. It’s a one-pan wonder with big, layered flavors and a hint of heat from jalapeño and smoked paprika. Enjoy with cornbread or a crisp salad!

Ingredients

Instructions

Preheat a large cast iron skillet or heavy-bottomed pan over high heat until just smoking.
Add 1 tbsp oil, swirl to coat, then add ground beef in a single layer. Let brown undisturbed for 2-3 minutes, then break up and cook through. Remove browned beef and set aside.
Add remaining oil, onion, bell pepper, and jalapeño to pan. Toss constantly, using a forward scooping motion, until vegetables are slightly charred, about 4 minutes.
Add garlic, chili powder, smoked paprika, and cumin. Stir for 1 minute until fragrant.
Return beef to pan, add crushed tomatoes and beans. Season with salt and pepper. Stir to combine.
Simmer over medium heat for 15 minutes, stirring occasionally. Adjust seasoning to taste.
Serve hot, garnished with fresh cilantro or diced onion if desired.