Skillet Chili Recipe -
Skillet Chili Recipe
  • READY IN hrs

Skillet Chili

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 -6 bowls Change Servings
  • PREP

    5 mins
  • COOK

    1 hr 10 mins

    1 hr 15 mins


  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 More Reviews

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

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 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!

Aug 12, 2006

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

Dec 02, 2010

I'm a 25 year old living by myself and I don't really cook very often but I was craving some homemade chili and didn't have my mom's recipe (not to mention I've never made chili in my life), so I tried this and it was PERFECT. The perfect amount of spicyness, the right thickness, EVERYTHING. Delicious. And easy, too! Great with some sour cream and cheddar cheese on top.

Mar 15, 2012

I made chili tacos last night, as requested by my oldest son. I made this whole recipe in my cast iron skillet. I used red pepper in place of the green bell pepper and I added a mess of fresh minced garlic. After tasting it, I did add a few more spices which goosed it up a bit. I ate this as is with a dollop of reduced fat sour cream but the boys ate this like tacos in either hard taco shells or flour tortillas. Out of this whole skillet, there's only enough for lunch for one person today. The boys all told me that I'm to make this again.

Oct 04, 2010

really good and easy to make chili! the only thing I would add would be some corn cause the chili is pretty spicy and I think the corn would be a good counter to the spicy. But otherwise it is really good and I would definitely make it again!

Nov 17, 2008

I like it thinner, so I do the recommendations for that and then add 1 teas cumin. Adds a nice flavor.

Oct 26, 2007

I wasn't a huge fan of this. Missing something. I've never used tomato paste in chili before, usually petite diced tomatoes. Maybe I should've stuck with that. Also, I did use the garlic powder, per the recipe, and I normally use actual garilic. I probably would have given it a 3, but speed and ease of preparation made it worth 4. Also the fact that it didn't have any "unusual" ingredients, just items I already had on hand. Makes this a weeknight chili rather than a weekend chili and that's just what you need sometimes. Having said all this, I would try it again with a few changes. Thanks!


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  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 26.7 g
  • 53%
  • Sodium
  • 1098 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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