This 20-minute ground beef chili is made in one skillet and is perfect for a quick and easy weeknight dinner.
If you’re like me, sometimes you want a good hearty chili but don’t have hours to let it simmer. That’s where this recipe comes in. It’s quick, simple, and still packed with that rich, comforting flavor we all love.
Everything cooks in one skillet, making it a great no-fuss meal for busy nights. Serve it up with some toasted bread or your favorite toppings, and you’ve got a satisfying supper in no time.
This 20-minute ground beef chili is made in one skillet and is perfect for a quick and easy weeknight dinner.
If you think a good chili needs to simmer all afternoon, this recipe will surprise you. It comes together in about 20 minutes using simple pantry ingredients, but still delivers that rich, hearty flavor you’d expect from a slow-cooked chili.
This one-skillet chili is loaded with seasoned ground beef, beans, and tomatoes, then simmered just long enough to bring everything together into a thick, satisfying meal. It’s perfect for busy nights when you want real comfort food without the wait.
Serve it with toasted bread, cornbread, or your favorite toppings for a warm, filling supper the whole family will love.
Add the ground beef to a pan over medium high heat. Stir and fry until cooked through and browned. Push to one side and add in the bell pepper, onion, and garlic. Stir and sauté until fragrant and the bell pepper begins to soften.
Add in the tomatoes, red beans, and black beans. Mix until well combined. Put the BBQ sauce and cola in. Once again mix until combined. Add the chili powder, smoked paprika, cumin, Italian seasoning, salt, and pepper. Stir one more time until combined. Reduce the heat to medium low and allow to simmer for about 15 minutes.
Taste and adjust the seasoning. Garnish with cilantro or parsley. Serve with some toast or buns. I nice green salad or fries is good too.
Enjoy your Dockside Chili with a Twist!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Make it thicker:
If you prefer a thicker chili, mash a few of the beans right in the skillet as it simmers. This adds body without needing extra ingredients.
Adjust the flavor:
Taste and adjust before serving. A splash of Worcestershire sauce or a pinch of brown sugar can deepen the flavor and balance the acidity.
Spice level:
This chili is mild to medium. For more heat, add a pinch of cayenne pepper or chopped jalapeños.
Make it your own:
Swap the beans or use what you have on hand. Pinto or white beans work just as well.
Serving ideas:
Serve with toasted bread, cornbread, or over rice. Top with cheese, sour cream, or green onions.
Leftovers:
Store in the fridge for 3–4 days. It often tastes even better the next day.
Freezing:
Let cool completely, store in airtight containers, and freeze for up to 2 months. Reheat gently on the stovetop.
