Skillet Chili with Onions and Jalapenos over Wilted Greens (Serves 1-2)
I shared a recipe for “skillet chili” back in January, but my approach has become simpler so here is an updated version. Skillet chili is a 25-minute version made in a skillet. Well, actually, I made my last batch in a wok because my wok is bigger and has an easier to manage lid than my cast iron skillet. Maybe I should call this version Wok Chili, but that would suggest Asian spices when this stuff is all classic southwestern flavors.
Prep and Cook Time: 20-25 minutes
1 pound of ground beef
1 sweet yellow onion
1 handful of jalapeno slices (from a jar)
1 big bunch of fresh kale or other greens
Apple cider vinegar
Extra virgin olive oil
Unsweetened cocoa – 2 tablespoons
Chili powder – 1 teaspoon
Ground cumin – 1 teaspoon
Ground coriander – 1 teaspoon
Garlic powder – 1 teaspoon
Salt – 1 teaspoon
Directions: Rinse greens and cut into bite-size pieces with a pair of kitchen shears. Melt 1 tablespoon of coconut oil in a large skillet or wok over medium high heat. Peel and chop onion into small bite-size pieces. Add to skillet and cook until soft, stirring occasionally. Add ground beef and stir with a wooden spoon or spatula as the meat browns. Add spices and stir to mix. Add a generous splash of balsamic vinegar to add quick depth to the chili. Chop jalapeno slices into small pieces and stir into chili to add flavor and heat. Taste the mixture and add spices as needed to achieve the taste you like. I often need to add more salt and sometimes need to add more chili powder. Meanwhile, heat 1 or 2 tablespoons of olive oil over medium heat in a large skillet. Add greens and season with salt and garlic powder to taste. Add a generous splash of apple cider vinegar. Turn the greens with a pair of forks as the greens wilt. When greens are done, transfer to a plate and top with skillet chili. Enjoy!
Note: After losing a series of fresh jalapeno peppers by not using them fast enough, I bought a jar of jalapeno slices to use in recipes. The slices last for months in the refrigerator and make adding jalapeno spice to meals fast and easy with no waste.
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