Chili Skillet Recipes

SKILLET CHILI

Steps:

• 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.
• Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).

CHILI SKILLET

Steps:

• In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next 7 ingredients; simmer, covered, until rice is tender, about 25 minutes., Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cook, covered, until cheese is melted, about 5 minutes. If desired, top with green onions.

EASY CHILI SKILLET BAKE

Steps:

• Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat chili in skillet over medium heat, stirring occasionally, just until simmering. Remove from heat.
• Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup of the cheese over batter.
• Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean. Immediately sprinkle remaining 1/2 cup cheese over center. Let stand 5 minutes before serving.

CHILI PASTA SKILLET

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, brown meat with onions and garlic in large skillet. Add zucchini, corn and chili powder; cook 7 min. or until vegetables are tender, stirring occasionally. Stir in tomatoes and salsa; cook 3 min. or until heated through, stirring occasionally.
• Drain pasta. Add to meat mixture; mix lightly. Stir in 1/2 cup cheese. Serve topped with remaining cheese.

CHILI BEEF NOODLE SKILLET

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, chili powder, salt and pepper. Cook and stir for 2 minutes or until heated through., Drain noodles; stir into beef mixture and heat through. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.

ONE-SKILLET HEARTY CHILI AND CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
• Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
• While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
• Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

MEXICAN CHILI SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Briefly sauté onion, green pepper and garlic. Push to one side of skillet after a couple of minutes.
• Break ground round into skillet. Sauté the beef until it is no longer pink, then stir in the chili powder and cook 30 seconds longer.
• Add tomato juice, kidney beans, olives, oregano, salt and rice. Blend all ingredients and bring to a boil.
• Cover and reduce heat to a simmer for 25 minutes, stirring occasionally, and then stir in the corn. Cover and cook for five more minutes.
• Sprinkle cheese over top, turn off the burner and cover, allowing the cheese to melt.
• Serve over taco chips. Possible toppings include guacamole, sour creme, shredded lettuce, Tabasco sauce, and/or salsa.

KICKIN' SKILLET CHILI

Steps:

• Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.

CHILI CORNBREAD SKILLET RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
• Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
• Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
• Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
• While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
• Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
• Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
• Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
• Scoop the chili and cornbread into bowls and garnish with cilantro.
• Enjoy!

EASY CHILI SKILLET BAKE

Steps:

• Heat oven to 400°F
• Spray a 10-inch ovenproof skillet with cooking spray.
• Heat chili in skillet over medium heat, stirring occasionally, just until simmering. Remove from heat.
• Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until blended.
• Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup of the cheese over batter.
• Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean.
• Immediately sprinkle remaining 1/2 cup cheese over center. Let stand 5 minutes before serving.

CHILI MAC SKILLET RECIPE

Steps:

• In a large skillet pan, brown ground beef and diced onions until beef is fully cooked. Drain grease and return to skillet.
• Add in beans, tomato sauce, diced tomatoes with green chilis, uncooked macaroni, water, garlic salt, ketchup, and Worcestershire sauce.
• Bring contents of pan to boiling, then reduce heat to medium-low. Cover with lid and simmer for about 20 minutes or until macaroni starts to get tender, stirring often.
• Sprinkle with cheese, then cover with lid and let cheese melt. Serve warm.