Recipe by Andrew Chinn
"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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1 1/2 pounds
lean ground beef
onion, finely diced
chopped green bell pepper
1 (15 ounce) can
1 (16 ounce) can
chili beans, drained
hot pepper sauce
ground cayenne pepper
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.
Skillet Chili Haiku: "Missed the tomatoes. Just paste and sauce, not for us. Tasted pretty good." We eat ALOT of chili in our house, just about every Mon. trying out a new chili recipe, so I'm always happy to test out a new one. This skillet chili was very easy to prepare, and while this sounds cliche to say, it really didn't have that much depth. I don't need my chilis to have wacky, out-there ingredients to enjoy them, but nothing about this one was really mind-blowing. A decent chili that would be better on top of fries or a hot dog.
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!
I made it with the canned chopped tomato and tomato sauce instead of paste. VERY GOOD, thanks for the recipe!
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.
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.
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!
I like it thinner, so I do the recommendations for that and then add 1 teas cumin. Adds a nice flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 221
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