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Skillet Chili

Skillet Chili

  • Prep

    5 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 15 m
Andrew Chinn

Andrew Chinn

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.

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Original recipe yields 6 servings

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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

Directions

  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).
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Reviews

SPARKS84
109

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
57

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
52

lisascooking

8/12/2006

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

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