Kickin' Skillet Chili

This one-skillet chili comes together in about an hour with no special equipment beyond an electric skillet or a good heavy pan. Ground beef browns with onions, gets hit with chili seasoning and pickled jalapenos, then simmers with Mexican-style stewed tomatoes until thick and rich.

The pickled jalapenos are what give this batch its kick. They bring vinegary heat that’s sharper and more immediate than fresh peppers or dried chili flakes. Add as many or as few as your crowd can handle.

Kidney beans go in near the end and only simmer for 10 minutes. That keeps them intact with a little firmness instead of turning to mush.

Kitchen Tips

• Look for Mexican-flavored stewed tomatoes if you can find them. They come pre-seasoned with cumin, garlic, and peppers, which layers with the chili seasoning
• Drain and rinse the kidney beans well. The canning liquid is starchy and can make the chili gluey
• Don’t rush the 30-minute simmer. The tomatoes need time to break down and thicken the sauce
• Load up the toppings. Sour cream cools the heat, sharp cheddar adds salt and richness, and diced red onion gives a fresh crunch

Variations

• Turkey chili: Swap ground turkey for beef for a leaner bowl
• Three-bean version: Add pinto and black beans alongside the kidney beans
• Cornbread on top: Drop spoonfuls of cornbread batter over the chili during the last 20 minutes and cover to steam-bake