Smoky Ancho Chili Beef and Bean Skillet

• 1 pound ground beef
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon ancho chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup beef broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and bell pepper, cook until softened.
3. 3 Stir in garlic, ancho chili powder, smoked paprika, and cumin.
4. 4 Add ground beef, breaking it up with a spoon, and cook until browned.
5. 5 Stir in diced tomatoes and beef broth, then bring to a simmer.
6. 6 Add kidney beans and cook for 10 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Large skillet

Variations

• Use ground turkey or chicken for a leaner option.
• Add a splash of beer for depth of flavor.

Substitutions

• Substitute ancho chili powder with regular chili powder for a milder flavor.

Pairings

• Corn tortillas
• Mexican rice
• Guacamole

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper.
• Serve with a dollop of sour cream or avocado for added creaminess.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Serving Suggestions

• Pair with warm corn tortillas and a fresh salad.
• Top with shredded cheese or a squeeze of lime for extra flavor.

FAQ