Skillet Chili

Skillet Chili

64
Andrew Chinn 0

"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."

Ingredients 1 h 15 m {{adjustedServings}} servings 417 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).
Tips & Tricks
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Reviews 64

  1. 80 Ratings

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SPARKS84
7/10/2003

This chili was extremely good. I eat a high protein/low carbohydrate diet and simply cut the beans in half and also the tomato paste. This is going in my permanent file since we eat chili every New Years Day and up to now, haven't found one that I felt fit the bill. Thank you Mr Chinn.

imaflipn
8/18/2003

I made this chili over the weekend while camping, and let me tell you, it was wonderful!!! We were originally going to modify the ingredients, but then decided to follow it exactly, and were glad we did. We love thick chili, and it came out nice and thick and tasted great! And even better the next day! Thanks for a great recipe! We will definately make again and again!

lisascooking
8/12/2006

I made it with the canned chopped tomato and tomato sauce instead of paste. VERY GOOD, thanks for the recipe!