Gluten Free, Dairy Free, Soy Free
Thick and chunky, this one pot recipe is brimming with tender ground beef, creamy kidney beans, garlic, chili powder, and cumin. A classic American comfort food, this Southern inspired chili is mildly-spiced, kid-friendly, and can be adapted to suit the entire family!
Why I love this recipe
Classic Skillet Chili is a take on the chili my husband and I grew up eating. It's a simple blend of meat, beans, tomatoes, onions and spices that turns out outrageously delicious every time!
Scrumptious charred flavor from fire-roasted tomatoes simmer with toasted tomato paste and beef broth creating a thick, rich broth. Simmering Classic Skillet Chili for an hour not only allows the flavors to combine and deepen, but also creates irresistibly tender ground beef!
Cooking tips
Don't skip the simmer time! It allows all the flavors to become friends and makes the meat extra tender creating a rich, delicious bowl of chili.
Make sure to add the beans last. They are more delicate than the other ingredients and can get overly soft if simmered the entire time in the skillet.
I like making this meal in a seasoned cast iron skillet, but any 12 inch skillet with a lid will do.
Tips for a spicier chili
This is a mild, kid-friendly chili. If you prefer a spicier version, add a few dashes of hot sauce to your individual bowl. If you want the whole pot to be spicier, try adding ⅛- ¼ teaspoon cayenne pepper and a dash of red pepper flakes to the spice mixture.
Slow cooker/crockpot directions
- Add oil to a 12" skillet over MEDIUM heat. When pan is very hot, add diced onions and a pinch of salt. Sauté stirring occasionally until tender about 3-5 minutes.
- Add ground beef, breaking up with a wooden spoon. Sprinkle with 2 pinches of salt. Cook continuing to break up with a wooden spoon until a small amount of pink remains about 4-5 minutes.
- Add minced garlic and spices: salt, chili powder, cumin, garlic powder, and black pepper. Stir to combine and until spices are fragrant about 30 seconds.
- Move the meat mixture to the sides of the pan leaving an opening in the center. Add tomato paste to the center of the pan and toast stirring frequently until deeper red in color about 1 minute. Stir into the meat mixture.
- Add meat mixture to a large slow cooker.
- Add diced tomatoes and drained, rinsed kidney beans. Reduce the amount of broth to 2 cups and add. Since the liquid in a slow cooker doesn’t evaporate, starting with less broth helps prevent a thin, watery chili.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Enjoy!
Storage
Allow the chili to cool to room temperature. Place in an airtight container and store in the refrigerator for 3-4 days.
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📖 Recipe
Classic Skillet Chili {Gluten Free}
Equipment
- 1 12" skillet with lid
- measuring cups and spoons
- 1 Large wooden spoon
Ingredients
Base
- 1 tablespoon neutral oil
- ½ medium onion small diced
Beef
- 1½ lbs ground beef I use 80/20 or 85/15
Seasoning
- 3 cloves garlic minced
- 1½ teaspoon salt plus extra pinches
- 1½ teaspoon chili powder
- 1 teaspoon cumin
- ¾ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1½ tablespoon tomato paste
Liquid
- 2 15 oz cans fire roasted diced tomatoes may sub diced tomatoes
- 3 cups beef broth
Beans
- 1 15 oz can dark red kidney beans rinsed and drained
- 1 15 oz can light red kidney beans rinsed and drained may sub pinto beans
Instructions
- Add oil to a 12" skillet over MEDIUM heat. When pan is very hot, add diced onions and a pinch of salt. Sauté stirring occasionally until tender about 3-5 minutes.
- Add ground beef, breaking up with a wooden spoon. Sprinkle with 2 pinches of salt. Cook continuing to break up with a wooden spoon until a small amount of pink remains about 4-5 minutes.
- Add minced garlic and spices: salt, chili powder, cumin, garlic powder, and black pepper. Stir to combine and until spices are fragrant about 30 seconds.
- Move the meat mixture to the sides of the pan leaving an opening in the center. Add tomato paste to the center of the pan and toast stirring frequently until deeper red in color about 1 minute. Stir into the meat mixture.
- Add diced tomatoes and beef broth to combine. Increase heat to MEDIUM-HIGH and bring to a boil. Reduce to MEDIUM-LOW cover with a lid and simmer covered for 1 hour.
- Remove the lid. Add beans, increase heat to just under MEDIUM and continue to simmer uncovered for 20 minutes. Turn off heat and allow chili to set uncovered on warm burner 10 minutes. Enjoy!
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