Skillet Chili
“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.”
Original recipe yield:
4 -6 bowls
PREP TIME 5 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 15 Min
INGREDIENTS
1 1/2 pounds lean ground beef
1 onion, finely diced
1/4 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
1/2 teaspoon seasoning salt
1/2 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
DIRECTIONS
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).