📖 Instructions

1. Before you start, gather all your ingredients and chop the onion, mince the garlic, and dice the bell pepper. This 'mise en place' step makes the cooking process so much smoother and faster.
2. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (a cast iron skillet works wonderfully here for even heating and a great sear!) over medium-high heat. Allow the oil to get shimmering, but not smoking.
3. Add the ground beef to the hot skillet. Using a sturdy wooden spoon or a spatula, break the beef up into smaller pieces. Cook, stirring occasionally, until the beef is fully browned and no pink remains. This usually takes about 5-7 minutes.
4. Once the beef is browned, carefully tilt the skillet and use a spoon to drain off any excess grease. This keeps your dish from being too oily and allows the flavors to shine. Transfer the drained beef to a plate and set aside.
5. Reduce the heat to medium. Add the chopped onion and bell pepper to the same skillet (no need to clean it; those flavorful browned bits are gold!). Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
6. Stir in the minced garlic. Cook for just 1 minute more, until the garlic is fragrant. Be careful not to burn it, as burnt garlic can taste bitter.
7. Return the cooked ground beef to the skillet with the sautéed vegetables. Sprinkle in the chili powder, ground cumin, and dried oregano. Stir well to coat the beef and vegetables evenly with the spices. Let the spices toast for about 1 minute, stirring constantly, to release their aromas.
8. Add the tomato paste to the mixture and stir it in thoroughly. Cook for 2-3 minutes, stirring, allowing the tomato paste to deepen in color and caramelize slightly. This adds a fantastic depth of flavor.
9. Pour in the beef broth. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook gently for 10 minutes. This allows the flavors to meld beautifully.
10. While the beef simmers, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth. There should be no lumps.
11. Uncover the skillet and pour in the cornstarch slurry, stirring constantly. The sauce will begin to thicken almost immediately. Continue to cook for another 2-3 minutes, stirring, until the sauce reaches your desired consistency. It should be rich and slightly glossy.
12. Season the chili-fired skillet beef with salt and black pepper to taste. Start with a little and add more if needed. Remember, you can always add more, but you can't take it away!
13. Remove the skillet from the heat. Stir in the fresh cilantro and a squeeze of fresh lime juice. This adds a burst of freshness that really brightens up the dish. Give it a final taste test to adjust any seasonings.
14. Serve your Chili-Fired Skillet Beef hot! It’s fantastic over fluffy white rice, with warm tortillas, or even as a filling for tacos or burritos. Enjoy your delicious, home-cooked meal!