SKILLET CHILI
This makes a very thick chili. For a thinner chili, omit the tomato paste. For a chili soup, omit tomato paste and sauce and use 1 can (16 ounces) tomatoes with liquid and add 1/2 cup water and 1 beef bouillon cube.
Provided by Andrew Chinn
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Stir in onion, green pepper, tomato sauce, tomato paste and chili beans. Season with chili powder, hot sauce, seasoning salt, cayenne pepper and garlic powder.
- Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).
Nutrition Facts : Calories 417.1 calories, Carbohydrate 25.4 g, Cholesterol 85.4 mg, Fat 24.6 g, Fiber 6.5 g, Protein 26.7 g, SaturatedFat 9.5 g, Sodium 1097.8 mg, Sugar 9.6 g
CHILI SKILLET
Like most farmers, my husband loves a good hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper-and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. -Katherine Brown, Fredericktown, Ohio
Provided by Taste of Home
Time 55m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next 7 ingredients; simmer, covered, until rice is tender, about 25 minutes., Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cook, covered, until cheese is melted, about 5 minutes. If desired, top with green onions.
Nutrition Facts : Calories 599 calories, Fat 26g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1557mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 38g protein.
MEXICAN CHILI SKILLET
This is an easy and inexpensive one-dish meal and a crowd-pleaser as well. My wife scavenged the recipe from an old cookbook (alas! gone now!) and we have this dish at least once a month. All our house guests have pretty much asked for the recipe.
Provided by Bone Man
Categories One Dish Meal
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium heat. Briefly sauté onion, green pepper and garlic. Push to one side of skillet after a couple of minutes.
- Break ground round into skillet. Sauté the beef until it is no longer pink, then stir in the chili powder and cook 30 seconds longer.
- Add tomato juice, kidney beans, olives, oregano, salt and rice. Blend all ingredients and bring to a boil.
- Cover and reduce heat to a simmer for 25 minutes, stirring occasionally, and then stir in the corn. Cover and cook for five more minutes.
- Sprinkle cheese over top, turn off the burner and cover, allowing the cheese to melt.
- Serve over taco chips. Possible toppings include guacamole, sour creme, shredded lettuce, Tabasco sauce, and/or salsa.
Nutrition Facts : Calories 374.1, Fat 17.5, SaturatedFat 4.2, Cholesterol 22, Sodium 374.6, Carbohydrate 43.2, Fiber 6, Sugar 1.5, Protein 13
MEXICAN CHICKEN CHILI
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio
Provided by Taste of Home
Time 5h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.
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TEX-MEX CHILI - PATI JINICH
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4.6/5 (11)Category Main CourseCuisine American, MexicanTotal Time 1 hr 25 mins
- In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.
- Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.
- Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.
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5/5 (45)Total Time 8 hrs 25 minsCuisine AmericanCalories 340 per serving
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- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Makes: 8 to 10 main-dish servings
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