Name: Cast Iron Weeknight Beef Chili
Total time: 1 h 15 min
Cuisine: US & Canada
Ingredients: 2 tablespoons chili powder; 2 1/4 teaspoons minced fresh oregano or 3/4 teaspoon dried; 2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1/8 teaspoon cayenne pepper; 3/4 teaspoon red pepper flakes; Salt and pepper; 3 tablespoons vegetable oil; 1 onion , chopped fine; 1 red bell pepper , stemmed, seeded, and cut into 1/2-inch pieces; 2 tablespoons tomato paste; 4 garlic cloves , minced; 1 pound 85 percent lean ground beef; 1 1/2 cups chicken broth; 1 (15-ounce) can red kidney beans , rinsed; 1 (15-ounce) can tomato sauce

Why This Recipe Works

The trouble with cooking chili in cast iron is that simmering acidic ingredients like tomatoes for a long period of time can strip away the pan's seasoning and leave a metallic off-flavor. But we were determined to find a way to cook our chili in cast iron so we could take advantage of all the other assets the pan had to offer for this meaty dish. Our solution? Reserve the tomatoes until the very end of cooking. Instead of starting with the tomato base, we began by sweating onion and bell pepper and adding tomato paste and chili powder reinforced with cumin, oregano, coriander, red pepper flakes, and cayenne. (The tomato paste wasn't acidic enough to be problematic in this early stage.) We stirred in our beef and allowed it to brown, then we added kidney beans and chicken broth, which provided enough liquid to simmer our chili without the tomatoes. Cooking the chili with the lid off for half the simmering time resulted in a rich, thick consistency. Stirring in a can of tomato sauce at the very end of cooking and simmering for just a few minutes allowed the flavors to meld without any threat of damage to our pan or our food. Using sauce rather than crushed tomatoes helped keep this late addition from adding raw flavor to the cooked chili.

Before You Begin

For best results, serve within 15 minutes and transfer leftovers to an airtight container. Serve with your favorite chili toppings.

Instructions

Combine chili powder, oregano, cumin, coriander, cayenne pepper, pepper flakes, and ¼ teaspoon salt in bowl.

Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add onion and bell pepper and cook until softened, about 5 minutes. Stir in spice mixture, tomato paste, and garlic and cook until fragrant, about 1 minute.

Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink, 5 to 7 minutes. Stir in broth and beans, scraping up any browned bits, and bring to simmer. Reduce heat to gentle simmer, cover, and cook for 20 minutes.

Uncover and continue to cook, stirring occasionally, until beef is tender and chili is thickened, about 20 minutes. (If chili begins to stick to bottom of skillet, stir in water as needed.) Stir in tomato sauce and cook until flavors meld, about 5 minutes. Season with salt and pepper to taste. Serve.