Chili Skillet
INGREDIENTS
  • Cooking Time: 35 minutes
  • Servings: 4 servings
  • Preparation Time: 20 minutes
  • 1 lb. ground beef
  • 1 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1 clove garlic, minced
  • 1 cup tomato juice
  • 1 can red kidney beans, undrained
  • 4 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 cup uncooked long-grain rice
  • 1 can diced tomatoes (the recipe didn't call for these, but I like tomatoes in my chili!)
  • 1 cup canned or frozen corn
  • 1/2 sliced black olives
  • 1 cup Cheddar or Monterey Jack cheese, shredded
DIRECTIONS
  1. In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is brown and vegetables are tender; drain fat.
  2. Add tomato juice, kidney beans, chili powder, oregano, salt, rice and tomatoes (optional); cover and simmer for 25 minutes or until rice is tender.
  3. Stir in corn and olives; cover and cook 5 minutes more.
  4. Sprinkle with cheese, cover and cook only until cheese melts, about 1 to 2 minutes.
RECIPE BACKSTORY
This chili recipe comes from the January/February 1991 Issue of 'Country Woman Magazine', and was submitted by Katherine Brown of Fredericktown, OH.