Chili Skillet
Taste of Home Cast Iron Skillet Cookbook
If you like chili with meat, beans & cheese,
you'll love this is a quick meal-in-one dish. Perfect to make in Fall and Winter.
Ingredients
- 1 lb. ground sirloin
- 1 c. chopped onion
- ½ c. chopped green pepper
- 1 garlic clove, minced
- 16 oz. can light kidney beans, rinsed & drained
- 1 c. tomato juice
- ½ c. water
- 4 t. chili powder (I like to use medium)
- 1 t. dried oregano
- 1 t. salt
- ½ c. uncooked long grain rice (Uncle Ben’s brown)
- 1 c. frozen or canned corn
- ½ c. sliced black olives
- green onions, thinly sliced with greens, garnish
Instructions
In a large skillet, over medium heat, cook beef, onion, green pepper and minced garlic until meat is no longer pink and is thoroughly cooked. Drain grease.
Add kidney beans, tomato juice, water, seasonings and rice. Cover and simmer until rice is tender (about 25 minutes).
Stir in corn and black olives. Cover and cook another 5 minutes.
Sprinkle cheese over all, cover and cook until cheese is melted (about 5 minutes).
Top with slice green onions.
NOTE: Serves 4