Weeknight Skillet Chili
Description
This chili from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray has none of the dusty chili powder flavor that comes with some spice-packet shortcut recipes. Store-bought pico de gallo adds a fresh, vibrant character as it joins forces with other big-flavor ingredients like canned chipotles in adobo, Mexican chorizo, fire-roasted tomatoes, and fresh poblano in this weeknight-friendly staple.
Ingreadient :
- 1 tablespoon canola oil
- 1 cup finely chopped yellow onion
- 1 poblano chile, stemmed, seeded, and chopped (about 1/2 cup)
- 3 garlic cloves
- 8 ounces 90% lean ground beef
- 8 ounces chorizo
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 (14 1/2-ounce) can fire-roasted diced tomatoes
- 1 (15 1/2-ounce) can kidney beans, drained and rinsed
- 1 cup pico de gallo
- 3/4 cup unsalted beef or chicken stock
- 1 tablespoon chopped chipotle chile in adobo plus 2 tablespoons adobo sauce (such as La Morena)
- Crumbled queso fresco, cilantro leaves, sliced jalapeños, sliced radishes, and tortilla chips, for serving
Direction :
-
Heat oil in a large, straight-sided skillet over medium-high. Add onion, poblano, and garlic; cook, stirring often, until slightly softened, about 3 minutes. Crumble beef and chorizo into skillet; sprinkle with paprika, cumin, and salt. Cook, stirring often to break up meat into small pieces, until browned, about 5 minutes.
-
Stir in tomatoes, beans, pico de gallo, stock, and chipotle chile and adobo sauce. Bring mixture to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes. Ladle evenly into 4 bowls; serve with queso fresco, cilantro, jalapeños, radishes, and tortilla chips.
