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!
- 1⁄2 cup sour cream
- 1⁄4 cup minced fresh cilantro, divided
- 2 teaspoons grated lime zest, divided
- 3 tablespoons lime juice, divided
- 1/4 teaspoon salt
- 1 tablespoon vegetable or canola oil
- 1 cup long-grain white rice
- 1/2 teaspoon salt
- 2 cups water
- 1 teaspoon lime zest
- 2 tablespoons lime juice
Ground Beef Mixture
- 1 tablespoon oil
- 1/3 cup onion, chopped fine
- 1 red bell pepper, chopped
- 1 lb extra lean ground beef
- 1 tablespoon ground cumin
- 2 garlic cloves, minced
- 2 teaspoons dried chipotle chile powder (*See Notes)
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans, rinsed
- 1 cup frozen corn
- 1 teaspoon salt
- Grated Cheese
- Fresh cilantro
- Whisk sour cream, 2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and salt together in bowl; cover and refrigerate until ready to serve.
- Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes.
- Add the water and 1/2 teaspoon salt and bring to boil. Cover, reduce heat to low and simmer until liquid is absorbed and rice is tender, about 20 minutes.
- Remove from the heat and add the remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate.
Ground Beef Mixture:
- While the rice is cooking, heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until just beginning to brown, 5 to 7 minutes. Add the ground beef, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes.
- Stir in cumin, garlic and chili powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn and salt and cook until slightly thickened, about 3 minutes.
- Spoon chili over rice in bowls, sprinkle with remaining 2 tablespoons cilantro, and serve with lime-cilantro crema.
- 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 chipotle chiles, which are smoked and dried jalapenos. It has a rich smoky flavor and definitely give these chili bowls a delicious, smoky, amazing flavor.
Recipe Source: Adapted slightly from Cook’s Country Magazine October/November 2020
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