Skillet Chili

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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.

—SPARKS84

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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!

—imaflipn

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73 Ratings

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Aug 12, 2006

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

—lisascooking

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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.

—baaaates

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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.

—Sarah Jo

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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!

—punka

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Nov 17, 2008

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

—Denise

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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!

—CATMANIACS

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Nutrition

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.

Nutritional Information

Skillet Chili

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 417
Calories from Fat: 221

% Daily Value *
Total Fat 24.6g 38 %
Saturated Fat 9.5g 48 %
Cholesterol 85mg 28 %
Sodium 1098mg 44 %
Potassium 1154mg 32 %
Total Carbohydrates 25.4g 8 %
Dietary Fiber 6.5g 26 %
Protein 26.7g 53 %
** Sugars 9.6g
Vitamin A 27 %
Vitamin C 34 %
Calcium 8 %
Iron 47 %
** Thiamin 16 %
** Niacin 87 %
** Vitamin B6 32 %
** Magnesium 17 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.