Description
This One-Skillet Smoky Honey Chili Beef recipe combines ground beef with aromatic vegetables, smoky spices, and a touch of honey for sweetness. Cooked all in one skillet with rice and beef broth, it delivers a hearty, flavorful, and comforting meal in just 30 minutes—a perfect weeknight dinner that’s easy to prepare and clean up.
Ingredients
Scale
Meat and Protein
- 1 lb (450g) ground beef
Rice and Broth
- 1 cup uncooked rice (jasmine or long-grain)
- 2 cups beef broth
Vegetables and Aromatics
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 2 tbsp honey
- 1 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional, for extra spice)
- 2 tbsp soy sauce
Oils
- 1 tbsp olive oil
Instructions
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion, red bell pepper, and minced garlic. Cook for 3-4 minutes until softened and fragrant, forming the flavor base for the dish.
- Brown the beef: Add the ground beef to the skillet and cook until browned, breaking it up into smaller pieces as it cooks. Once fully browned, drain any excess fat from the skillet to keep the dish from being greasy.
- Add seasonings: Stir in smoked paprika, chili powder, cumin, onion powder, cayenne pepper if using, and tomato paste. Cook the mixture for about 1 minute to toast the spices and release their smoky, rich flavors.
- Mix in the rice: Add the uncooked rice to the skillet, stirring well to coat each grain with the seasoned beef and spices, ensuring even flavor distribution.
- Simmer: Pour in the beef broth, honey, and soy sauce. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Allow it to simmer gently for 15-20 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Fluff and serve: Remove the skillet from heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork to separate the grains and serve the dish hot for a satisfying, smoky, and slightly sweet chili beef meal.
Notes
- Use jasmine or long-grain rice for best texture; avoid quick-cook rice as it might overcook in this preparation.
- Adjust cayenne pepper to control the heat level; omit if you prefer a milder dish.
- This recipe can be customized by adding vegetables like corn or black beans for extra color and nutrition.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
