Skillet Chili


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Serves 4 to 6 servings | Prep Time 23 minutes | Cook Time 60 minutes

Why I Love This Recipe

I found this chili recipe on 'Allrecipes', and it was submitted by Andrew Chinn. I pretty much followed the original recipe, except that I added a can of diced tomatoes (we like tomatoes in our chili), and instead of chili beans I used kidney beans; instead of seasoned salt, I substituted ground cumin; and instead of using cayenne pepper, I used ground black pepper (I was out of cayenne).


Ingredients You'll Need

1 1/2 lbs. ground beef
1 onion, finely diced
1/4 cup chopped green bell pepper
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (16 oz.) can chili beans (I used kidney beans)
1 Tbsp. chili powder
1 tsp. hot pepper sauce
1/2 tsp. seasoning salt (I used ground cumin)
1/2 tsp. ground cayenne pepper (I used ground black pepper)
1/4 tsp. garlic powder


Directions

Place ground beef in a large, deep skillet; cook over medium high heat; drain excess fat.


Stir in onion, green pepper, tomato sauce, tomato paste and beans; season with chili powder, salt, hot pepper sauce, cayenne pepper and garlic powder.


Cook over low heat, stirring occasionally until desired consistancy (at least one hour for best flavor.


Questions, Comments & Reviews


I haven't tried it yet, but I've tried this guy's other recipes, and he's always spot on. Can't wait to try it. Do you think its better with the extra tomatoes?

Looks good, I think I need a lot of water before we eat skillet chili...


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