Stovetop Chili Recipes

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

Ingredients

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.

STOVETOP CHILI

Stovetop Chili image

Need a no-brainer, great chili recipe? One that is made with pantry ingredients, is flavorful enough for adults, but not too spicy for kids? Our Stovetop Chili checks all the boxes and more. Not only that, but it makes a great freezer meal. Yes, you can freeze chili! We'll show you how. P.S. Or, use this Instant Pot Chili recipe to make it in the pressure cooker.

Provided by Thriving Home

Categories Soup

Time 30m

Yield 6

Number Of Ingredients 15

Ingredients

1-2 tablespoons avocado oil or olive oil
1 medium onion, diced
2 cloves of garlic, minced
1 pound lean ground beef
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
2 (8 ounce) cans tomato sauce
2 cups beef broth
1 tablespoon tomato paste
1 (28 ounce) can petite diced tomatoes
3 tablespoons chili powder
1 tablespoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

In a large stock pot or dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and saute until tender, about 4-5 minutes. Add in the garlic and saute another 30-60 seconds.
Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if necessary. (Tip: Place a metal colander over a large bowl and drain the meat. Then discard the cooled grease into the trash later.)
Stir in the kidney beans, black beans, tomato sauce, broth, tomato paste, diced tomatoes, chili powder, cumin, cayenne, salt, and pepper. (Freezing instructions begin here.)
Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.
Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings, like shredded cheese, sour cream, avocado, green onion, or any other favorite toppings.

Nutrition Facts : Calories 264 calories, Sugar 6.2 g, Sodium 967.7 mg, Fat 6.2 g, SaturatedFat 1.7 g, TransFat 0.1 g, Carbohydrate 28.5 g, Fiber 9.8 g, Protein 25.9 g, Cholesterol 45.2 mg

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