Mexican Chili Skillet Recipes

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SKILLET CHILI



Skillet Chili image

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.

Provided by Andrew Chinn

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 ½ pounds lean ground beef
1 onion, finely diced
¼ cup chopped green bell pepper
1 (15 ounce) can tomato sauce
6 ounces tomato paste
1 (16 ounce) can chili beans, drained
1 tablespoon chili powder
1 teaspoon hot pepper sauce
½ teaspoon seasoning salt
½ teaspoon ground cayenne pepper
¼ teaspoon garlic powder

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).

Nutrition Facts : Calories 417.1 calories, Carbohydrate 25.4 g, Cholesterol 85.4 mg, Fat 24.6 g, Fiber 6.5 g, Protein 26.7 g, SaturatedFat 9.5 g, Sodium 1097.8 mg, Sugar 9.6 g

CHILI SKILLET



Chili Skillet image

Like most farmers, my husband loves a good hearty chili. With all the vegetables, cheese and meat in it, this dish makes a super supper-and it comes together in one skillet on top of the stove. I serve it frequently in fall and winter. -Katherine Brown, Fredericktown, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 15

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 cup tomato juice
1/2 cup water
4 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 cup uncooked long grain rice
1 cup canned or frozen corn
1/2 cup sliced ripe olives
1 cup shredded cheddar or Monterey Jack cheese
Thinly sliced green onions, optional

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.

Nutrition Facts : Calories 599 calories, Fat 26g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1557mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 38g protein.

CHILI MAC SKILLET



Chili Mac Skillet image

Speedy stovetop preparation makes this flavorful zippy main dish a winner at my table.-Tracy Golder, Bloomsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups uncooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
2 tablespoons chili powder
1/2 to 1 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup shredded pepper Jack cheese

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. , Drain the macaroni and add to skillet; stir to coat. Sprinkle with cheese.

Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 402mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.

MEXICAN CHILI



Mexican Chili image

Provided by Christy Vega

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon canola oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 pounds lean ground beef, preferably organic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon Mexican chile paste (homemade or store-bought)
Two 15-ounce cans diced tomatoes, in juice
One 15-ounce can no-salt-added kidney beans, rinsed and drained
One 15-ounce can no-salt-added pinto beans, rinsed and drained
1/2 cup enchilada sauce
3 tablespoons unsweetened chopped chocolate
Crema
Cotija cheese, crumbled
Tortilla strips
Chopped cilantro
Lime wedges

Steps:

  • Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
  • Garnish the chili with your desired toppings and serve.

MEXICAN CHILI SKILLET



Mexican Chili Skillet image

This is an easy and inexpensive one-dish meal and a crowd-pleaser as well. My wife scavenged the recipe from an old cookbook (alas! gone now!) and we have this dish at least once a month. All our house guests have pretty much asked for the recipe.

Provided by Bone Man

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

1 tablespoon cooking oil
1/2 cup onion, minced
1/4 cup green bell pepper, chopped
1 fresh garlic clove, minced
1/2 lb ground round
2 teaspoons chili powder
1/2 cup tomato juice
15 ounces dark red kidney beans, drained and rinsed
1/2 teaspoon dried oregano
1/2 teaspoon table salt
1/4 cup long-grain rice, uncooked
1/2 cup frozen corn
1/2 cup cheddar cheese, shredded
1/2 cup sliced black olives, drained (optional)
14 ounces tortilla chips

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.

Nutrition Facts : Calories 374.1, Fat 17.5, SaturatedFat 4.2, Cholesterol 22, Sodium 374.6, Carbohydrate 43.2, Fiber 6, Sugar 1.5, Protein 13

SUNNY'S TEX-MEX CHILI MAC SKILLET



Sunny's Tex-Mex Chili Mac Skillet image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
3 tablespoons chili powder
1 tablespoon ground cumin
1 pound ground beef (80 percent meat/20 percent fat)
1 teaspoon kosher salt
Freshly ground black pepper
2 cups marinara sauce (pick one with personality!)
One 8.5-ounce bag microwaveable pasta, such as rotini, elbows or penne
2 cups shredded Mexican cheese blend
2 jalapenos, thinly sliced into rounds
Greek yogurt or sour cream and sliced scallions, for garnish

Steps:

  • Preheat the oven or a grill to 375 degrees F.
  • Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
  • Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.

MEXICAN SKILLET



Mexican Skillet image

Make and share this Mexican Skillet recipe from Food.com.

Provided by Sioux Chef

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 medium onion
1 green pepper
1 garlic clove
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper
1 (14 ounce) can diced tomatoes (partially drained)
1 (14 ounce) can pinto beans
3 cups cooked long-grain rice
1 teaspoon cayenne pepper (optional)
1 (4 ounce) can diced chilies (optional)

Steps:

  • Brown ground beef, onion, green pepper and garlic. Season with the chili powder, garlic and salt/pepper (optional:cayenne pepper).
  • Add diced tomatoes and pinto beans (optional: diced chiles). Simmer for 10 minutes.
  • Stir in cooked rice.
  • Serve and enjoy.

Nutrition Facts : Calories 595.6, Fat 18.6, SaturatedFat 7, Cholesterol 77.1, Sodium 313.7, Carbohydrate 72.3, Fiber 12.5, Sugar 6.6, Protein 35

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