Skillet Chili

Skillet Chili

65

"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
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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).
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

65
  1. 81 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ever...

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 gl...

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