Weeknight Skillet Chili

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. 

Frequently asked questions
What are chipotles in adobo?
Chipotles in adobo sauce can be found in the canned ingredient section of your grocery. Dried, smoked jalapeños are reconstituted in Mexican adobo sauce (which usually contains onion, garlic, sugar, vinegar, paprika, and herbs, plus salt and sugar) until they are softened. Both the sauce and the chiles are used in recipes like this one.

What is the difference between Mexican and Spanish chorizo?
Mexican chorizo is a fresh pork sausage seasoned with vinegar, garlic, chiles, paprika, and other spices. Spanish chorizo is a dry, cured, smoked sausage.

What is pico de gallo?
Pico de gallo is a chopped mixture of tomato, cilantro, jalapeño, and lime juice. It can be found in the refrigerated produce section of most grocery stores. Homemade pico de gallo is also easy to make. 

Notes from the Food & Wine Test Kitchen
The flavor of this recipe is excellent — very bold and smoky, with a surprising freshness and a medium heat level. It’s super easy and super quick. ”It's hearty and deeply savory and packed full of flavor,” one tester commented. “A solid recipe for a quick and easy weeknight meal.” This recipe would also be good with avocado or lime wedges.

Make ahead
The chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat it on the stove over medium-low heat.

Suggested pairing
Choose a ripe, dark-fruited red blend, such as Tensley Fundamental Red Blend.
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

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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.

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