Skillet Chili58 Reviews
- Prep: 5 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 15 min
“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.” - by Andrew Chinn
Original recipe yields 4 -6 bowls
- 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).
Amount Per Serving (6 total)
- 417 cal
- 24.6 g
- 25.4 g
Based on a 2,000 calorie diet
Reviews (58)Rate This Recipe
"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 ..." See moreYears Day and up to now, haven't found one that I felt fit the bill. Thank you Mr Chinn."
"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 ..." See moredid. 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!"
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