Skillet Chili

This quick chili can be served with an assortment of condiments such as sour cream, shredded Cheddar cheese, diced scallions, and tortilla chips.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1½ lbs. stew beef, cubed
  • 1¼ tsp. salt, divided
  • ½ tsp. ground black pepper
  • 1 Tbsp. chili powder
  • 1 Tbsp. cornstarch
  • 3 Tbsp. olive oil, divided
  • 1 tsp. minced ginger
  • 2 Tbsp. chopped jalapeño peppers
  • 1 tsp. minced garlic
  • 1 small onion, peeled and chopped
  • 1 medium red bell pepper, seeded and diced
  • 1 can (15 oz.) red beans, rinsed and drained
  • 1 can (15 oz.) diced tomatoes, drained
  • 2 Tbsp. chopped chipotle peppers
  • 1 Tbsp. of the adobo sauce (from chipotle peppers)
  • 1 tsp. ground cumin
  • ½ cup chicken stock

Directions

  • Cut the beef into cubes. Place the beef in a large bowl and add 1 teaspoon salt, black pepper, chili powder, and cornstarch. Set aside.
  • Heat a wok or skillet over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the minced ginger. Stir-fry for 30 seconds or until aromatic.
  • Add the beef. Let sit for 1 minute, then stir-fry the beef for 2–3 minutes or until it is no longer pink and is nearly cooked through. Remove from the pan and drain on a plate lined with paper towels.
  • Heat 1 tablespoon oil. When the oil is hot, add the chopped jalapeño peppers. Stir-fry for a few seconds, then add the minced garlic. Add the onion and stir-fry for about 2 minutes, until it is softened.
  • Add the diced bell pepper. Stir-fry for 1 minute, adding remaining ¼ teaspoon salt.
  • Stir in the red beans, diced tomatoes, and the chipotle peppers and adobo sauce.
  • Stir in the cumin and chicken stock and bring to a boil.
  • Stir in the beef. Turn down the heat, cover, and simmer for about 10–15 minutes. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1½ lbs. stew beef, cubed
  • 1¼ tsp. salt, divided
  • ½ tsp. ground black pepper
  • 1 Tbsp. chili powder
  • 1 Tbsp. cornstarch
  • 3 Tbsp. olive oil, divided
  • 1 tsp. minced ginger
  • 2 Tbsp. chopped jalapeño peppers
  • 1 tsp. minced garlic
  • 1 small onion, peeled and chopped
  • 1 medium red bell pepper, seeded and diced
  • 1 can (15 oz.) red beans, rinsed and drained
  • 1 can (15 oz.) diced tomatoes, drained
  • 2 Tbsp. chopped chipotle peppers
  • 1 Tbsp. of the adobo sauce (from chipotle peppers)
  • 1 tsp. ground cumin
  • ½ cup chicken stock

Directions

  • Cut the beef into cubes. Place the beef in a large bowl and add 1 teaspoon salt, black pepper, chili powder, and cornstarch. Set aside.
  • Heat a wok or skillet over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the minced ginger. Stir-fry for 30 seconds or until aromatic.
  • Add the beef. Let sit for 1 minute, then stir-fry the beef for 2–3 minutes or until it is no longer pink and is nearly cooked through. Remove from the pan and drain on a plate lined with paper towels.
  • Heat 1 tablespoon oil. When the oil is hot, add the chopped jalapeño peppers. Stir-fry for a few seconds, then add the minced garlic. Add the onion and stir-fry for about 2 minutes, until it is softened.
  • Add the diced bell pepper. Stir-fry for 1 minute, adding remaining ¼ teaspoon salt.
  • Stir in the red beans, diced tomatoes, and the chipotle peppers and adobo sauce.
  • Stir in the cumin and chicken stock and bring to a boil.
  • Stir in the beef. Turn down the heat, cover, and simmer for about 10–15 minutes. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories480
Total Fat18g
Saturated Fat5g
Cholesterol110mg
Sodium790mg
Total Carbohydrate31g
Dietary Fiber9g
Sugars9g
Protein45g