Skillet Chili

58 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

Directions

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

Amount Per Serving (6 total)

Calories
417 cal
21%

Fat
24.6 g
38%

Carbs
25.4 g
8%

Based on a 2,000 calorie diet

Reviews (58)

Rate This Recipe

106

SPARKS84

Jul. 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 ..." See moreYears Day and up to now, haven't found one that I felt fit the bill. Thank you Mr Chinn."

imaflipn

Aug. 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 ..." 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!"