Weeknight Skillet Chili
Ingredients
- 1 tablespoon canola oil
- 1 cup finely chopped yellow onion
- 1 poblano chile, stemmed, seeded, and chopped (about 1/2 cup)
- 3 garlic cloves, finely chopped (about 1 tablespoon)
- 8 ounces 90% lean ground beef
- 8 ounces fresh Mexican chorizo, casings removed
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 (14.5-ounce) can fire-roasted diced tomatoes (undrained)
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 cup fresh pico de gallo (see Note)
- 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
Instructions
- 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.
