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–+ servings
Bowl of classic chili garnished with jalapeño slices, sliced green onions, and a tortilla chip.

Classic Skillet Chili {Gluten Free}

Katie AdamsKatie Adams
This thick, chunky chili recipe is brimming with tender ground beef, creamy kidney beans, garlic, chili powder and cumin.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Course Main Course, Soup
Cuisine American
Servings 5
Calories 559 kcal

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.
    Onions cooking in a cast iron skillet.
  • 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.
    Ground beef and onions cooking in a skillet.
  • 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.
    Ground beef, onions, spices, and tomato paste cooking in a skillet.
  • 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.
    Uncooked classic chili in a skillet.
  • 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!

Nutrition

Calories: 559kcalCarbohydrates: 43gProtein: 41gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 93mgSodium: 1854mgPotassium: 1141mgFiber: 13gSugar: 7gVitamin A: 937IUVitamin C: 7mgCalcium: 143mgIron: 8mg
Keyword comfort food, fall recipes, stove top, winter recipes
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