These Skillet Chipotle Beef Chili Bowls are packed with flavor, simple to make, and have quickly become a family favorite around here! Perfect comfort food for any night of the week!
We all know how much I love Skillet meals, and these Skillet Chipotle Beef Chili Bowls are one of my newest obsessions with them.
If you love chili, then you’re going to love these chili bowls. They are comfort food at its best and so simple to make. Maximum flavor going on with minimal fuss.
You can keep these skillet chipotle beef chili bowls simple and eat them with just the chili and rice, or you can jazz them up with fresh cilantro, avocado, grated cheese, pickled jalapeños, or whatever else. I do highly recommend the lime-cilatnro crema, even if you want to keep them simple. Either way these are going to be phenomenal.
The instructions had you cook the rice a skillet and then pour it into individual bowls and keep warm in the oven while you next cook the beef mixture in that same skillet. I decided that it would definitely be quicker to make the meat mixture while the rice was cooking. So yes, I ended up dirtying two pans instead of one, but definitely worth it because these are done start to finish in about 30 minutes.
Dinners that come together that quick and are this delicious are my kind of dinner.
CAN I USE MINUTE RICE?
Toasting and simmering the long-grain rice and then flavoring it with lime zest and juice, is what really brightens up the flavor of the rice. I highly recommend using long-grain rice. However, if you’re in a pinch you could use minute rice, but I would definitely add the lime juice and zest to it.
CHILE POWDER VS. CHILI POWDER
This recipe calls for dried chipotle chile powder, not chili powder. They are not the same thing. Chili powder (with an “i”) typically contains ground dried chile peppers plus seasonings such as cumin and oregano. Chipotle chile powder (with an “e”) is made from smoked chipotle chiles and dried jalapeños. It has a rich smoky flavor and definitely give these chili bowls a delicious, smoky, amazing flavor. Most grocery stores have a section of spices on the Mexican food aisle. They’re usually packaged in a cellophane bags rather than shaker bottles/jars. They’re also really inexpensive which is nice. That is where I found my chile powder.
CAN I USE DIFFERENT BEANS?
Of course! If you’re not a fan of black beans, go ahead and use pinto or kidney beans. You could even use a couple different kinds of beans if you’d like.
You’re going to love these bowls!Print
Recipe Source: Adapted slightly from Cook’s Country Magazine October/November 2020
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