Best 20 Chili Skillet Recipes

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Tantalize your taste buds with a culinary adventure in the realm of flavors as we embark on a journey to discover the ultimate chili skillet recipe. Perfectly balancing the robust flavors of chili with the hearty comfort of a skillet, this dish promises an explosion of taste that will leave you craving for more. With endless variations to explore, from traditional beef chili to vegetarian delights, the chili skillet is a canvas for creativity and culinary exploration. Let's dive into the world of spices, textures, and aromas to find the perfect recipe that will make your chili skillet the star of your next meal.

Here are our top 20 tried and tested recipes!

CHILI BEEF NOODLE SKILLET



Chili Beef Noodle Skillet image

A friend gave me this recipe. My husband likes this entree's hearty blend of beef, onion and tomatoes. I like it because I can get it to the table so quickly. -Deborah Elliott, Ridge Spring, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (8 ounces) egg noodles
2 pounds ground beef
1 medium onion, chopped
1/4 cup chopped celery
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon chili powder
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 to 1 cup shredded cheddar cheese

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.

Nutrition Facts :

CHILI CORNBREAD SKILLET RECIPE BY TASTY



Chili Cornbread Skillet Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, garlic cloves, jalapeño, ground beef, tomato paste, diced tomato, kidney bean, chili powder, ground cumin, cinnamon, dried oregano, kosher salt, water, shredded cheddar cheese, yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, milk, large eggs, vegetable oil, fresh cilantro

Provided by Pepsi

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 jalapeño, seeded and diced
1 lb ground beef
3 tablespoons tomato paste
1 can diced tomato
1 can kidney bean, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
½ teaspoon dried oregano
1 teaspoon kosher salt
1 cup water
1 cup shredded cheddar cheese
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon kosher salt
1 cup milk
3 large eggs
¼ cup vegetable oil
1 tablespoon fresh cilantro, chopped

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!

Nutrition Facts : Calories 681 calories, Carbohydrate 54 grams, Fat 35 grams, Fiber 5 grams, Protein 36 grams, Sugar 13 grams

SKILLET CHILI 'N EGGS



Skillet Chili 'N Eggs image

Delicious, quick and easy meal. Add your favorite toppings like sour cream, chives, salsa, etc.!

Provided by Dacifilia

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 20m

Yield 4

Number Of Ingredients 4

2 (15 ounce) cans chili with beans
1 (7 ounce) can whole-kernel corn, drained
4 eggs, room temperature
3 slices American Cheese, cut diagonally into halves

Steps:

  • Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
  • Break eggs onto chili mixture and top eggs with American cheese.
  • Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.

Nutrition Facts : Calories 426.1 calories, Carbohydrate 34.9 g, Cholesterol 241.7 mg, Fat 23.6 g, Fiber 10.2 g, Protein 24.3 g, SaturatedFat 10.8 g, Sodium 1628.8 mg, Sugar 4.5 g

CORNBREAD TOPPED CAST-IRON SKILLET CHILI



Cornbread Topped Cast-Iron Skillet Chili image

Cook chili, bake cornbread and serve dinner in a single skillet. The steam from this chunky, spicy, deep-red chili gives the cornbread topping an extra-fluffy texture.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 1/2 pounds beef chuck, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3/4 cup fine cornmeal, plus 1 tablespoon for dusting beef
3/4 cup all-purpose flour, plus 1 tablespoon for dusting beef
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, sliced
3 to 4 tablespoons chili powder
2 teaspoons ground cumin
3 cups low-sodium chicken broth
Two 10-ounce cans diced tomatoes with chiles, drained
One 14.5-ounce can kidney beans, drained and rinsed
4 tablespoons sugar
3/4 teaspoon baking soda
1 large egg
1/2 cup milk
1/4 cup sour cream, plus more for serving
3 tablespoons unsalted butter, melted
3/4 cup (about 3 ounces) shredded Cheddar cheese

Steps:

  • Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
  • Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
  • Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
  • Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.

SKILLET CHILI NACHOS



Skillet Chili Nachos image

Whip up our easy beef chili in advance, and you can get this giant pan of nachos on the table in just 20 minutes. It's all about layering the meat with tortilla chips, cheese, and beans.

Provided by Riley Wofford

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 6

10 cups tortilla chips
2 cups Easy Beef Chili
1 can (15 ounces) drained and rinsed black beans
2 cups shredded cheddar cheese
Sliced radishes and jalapenos, and cilantro leaves, for topping
Sour cream, salsa, and sliced avocado, for serving

Steps:

  • Preheat oven to 425 degrees, with rack in upper third.
  • Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese.
  • Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with radishes, jalapenos, and cilantro; serve with sour cream, salsa, and avocado.

VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD



Vegetarian Skillet Chili Topped with Cornbread image

A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 23

2 tablespoons vegetable oil
1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1 medium onion, finely chopped
4 tablespoons chili powder, or to taste
2 teaspoons ground cumin
3 cups low-sodium vegetable stock
Two 14.5-ounce cans diced tomatoes with chiles, drained
One 14.5-ounce can kidney beans, drained and rinsed
1 tablespoons sugar
5 ounces (about 6 cups lightly packed) baby spinach
3/4 cup fine cornmeal
3/4 cup all-purpose flour
3/4 teaspoon baking soda
3 tablespoons sugar
Kosher salt
1/2 cup whole milk
1/4 cup sour cream, plus more for serving
1 large egg
3 tablespoons unsalted butter, melted
3/4 cup shredded Cheddar (about 3 ounces)
Pickled jalapenos, for serving

Steps:

  • For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.
  • Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.
  • For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
  • Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.

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.

CHILI'S COPYCAT SKILLET QUESO RECIPE



Chili's Copycat Skillet Queso Recipe image

Love Chili's Queso Dip? Now you can make it right at home. It's the perfect party appetizer.

Provided by Six Sisters Stuff

Yield 8-10

Number Of Ingredients 9

1 (16 ounce) box Velveeta Cheese
1 cup milk
2 teaspoons paprika
1/2 teaspoon ground cayenne pepper
1 (15 ounce) can chili (No Beans)
4 teaspoons chili powder
1 Tablespoon lime juice
1/2 teaspoon ground cumin
1 (14 ounce) bag tortilla chips - optional

Steps:

  • Cut the Velveeta cheese into cubes.
  • Combine the cheese with the remaining ingredients in a medium saucepan over medium heat.
  • Stir frequently until cheese melts.
  • Enjoy with tortilla chips or bread.

Nutrition Facts : Servingsize 1 serving, Calories 1931 kcal, Fat 103 g, SaturatedFat 58 g, Cholesterol 315 mg, Sodium 5094 mg, Carbohydrate 112 g, Sugar 22 g, Protein 137 mg

VEGETARIAN SKILLET CHILI WITH EGGS AND CHEDDAR



Vegetarian Skillet Chili With Eggs and Cheddar image

This soul-warming weeknight chili is made in a skillet because the shorter sides of the pan allow the liquid to evaporate more freely, encouraging it to thicken faster than it would in a traditional pot. Eggs are nestled right into the chili, so the whites cook and the yolks stay molten, in a preparation similar to a shakshuka, another popular eggs-for-dinner dish. Shower the chili with Cheddar, simmer for a few minutes and there you have it: a hearty vegetarian meal. Serve with any toppings you like and something starchy like tortillas to mop everything up.

Provided by Ali Slagle

Categories     dinner, weekday, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 large yellow onion, coarsely chopped
Kosher salt and black pepper
4 garlic cloves, coarsely chopped
1 tablespoon ground cumin
4 teaspoons chili powder
1/4 cup tomato paste
1 (28-ounce) can crushed or diced fire-roasted tomatoes
2 (14-ounce) cans of beans, such as pinto, black or any bean you like in chili, with their liquid
1 teaspoon apple cider vinegar
4 large eggs
1 cup grated extra-sharp Cheddar
Cilantro sprigs, for serving (optional)
Warm tortillas, tortilla chips or tostadas, for serving

Steps:

  • In a large (preferably cast-iron) skillet, melt the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chili powder, stir to combine, and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns the color of rust, about 2 minutes.
  • Stir in the tomatoes and both cans of beans with their liquid. Bring to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt.
  • Reduce the heat to low. If your chili is thick enough, make four divots evenly spaced in the chili and crack an egg into each divot. (If the chili is not thick enough to hold the divots, don't worry, just crack the eggs on top.) Using a fork or spoon, gently cover the whites with chili. (This helps the whites cook faster and more evenly). Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 5 to 7 minutes. Garnish, if desired, with cilantro sprigs. Serve with tortillas, tortilla chips or tostadas alongside.

SKILLET CHILI PIE WITH CORNBREAD TOPPING



Skillet Chili Pie With Cornbread Topping image

You will love this, it's really a tasty meal. I have made this many times in the fall and winter season, but it is still good on cool rainy days too, and is very easy to put together. Make certain that you have a large oven-proof skillet for this recipe, as the whole thing is baked in the skillet. Try not to overbake the cornbread topping.

Provided by Kittencalrecipezazz

Categories     Meat

Time 38m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/4 cups chopped onions
2 -3 fresh minced garlic cloves
1 small green bell pepper, chopped
1/2-3/4 lb lean ground beef
salt and pepper
1 1/2 cups canned corn niblets, drained
3 teaspoons chili powder (or to taste)
1 teaspoon cumin
1/2 teaspoon sugar
3/4 cup water
1 (14 ounce) can pinto beans, drained
1 (14 ounce) can stewed tomatoes
1 (5 1/2 ounce) can tomato paste
1 (4 ounce) can chopped green chilies, drained
1/2 cup flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup buttermilk
1 egg white, s, ightly beaten

Steps:

  • To make the chili: cook onion, garlic and green pepper with the ground beef in a large oven-proof skillet over medium heat until meat is browned and crumbly; drain VERY well.
  • Add in all remaining ingredients (except the topping ingredients); mix well and bring to a boil.
  • Cover and reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  • Remove the skillet with the ground beef mixture from heat; set aside.
  • To make the corn bread topping: combine dry ingredients in a bowl.
  • In another small bowl, combine the egg white and buttermilk; add to the dry ingredients, stirring until moistened.
  • Spoon evenly over the gound beef mixture in the skillet.
  • Set oven to 400 degrees.
  • Bake for about 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
  • Delicious!

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.

EASY SKILLET CHEESE-TOPPED CHILI MACARONI



Easy Skillet Cheese-Topped Chili Macaroni image

This is a quick and easy recipe for a weeknight meal. Its very tasty and very filling. DH loves it when I make this and always takes leftovers to work!

Provided by Little Bee

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup chopped onion
1 lb lean ground beef
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
8 ounces elbow macaroni, cooked al dente
1 (16 ounce) can kidney beans, undrained
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon chili powder
1/2 teaspoon cumin (optional)
1 teaspoon salt
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, brown onion and garlic with ground beef.
  • Drain and return to pan.
  • Add kidney beans, tomato sauce, water, chili powder, and salt.
  • Cover and simmer for 15-20 minutes.
  • Add cooked macaroni and stir.
  • Add grated cheddar to top, cover and simmer just until cheese melts.

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.

CHILI CORNBREAD SKILLET PIE



Chili Cornbread Skillet Pie image

Make and share this Chili Cornbread Skillet Pie recipe from Food.com.

Provided by Mirj2338

Categories     Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1 large onion
1 green pepper
2 -4 cloves garlic, chopped
2 teaspoons chili powder
1/2 teaspoon cumin
1 (15 ounce) can chili beans
1 (8 ounce) can tomato sauce
1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1 (15 ounce) can corn, drained and liquid reserved
2 eggs, beaten

Steps:

  • Heat a large skillet.
  • Brown ground beef.
  • Add garlic, onion, green pepper, chili powder and cumin.
  • Add tomato sauce and chili beans.
  • Cook for 10 minutes and top with cornmeal topping.
  • Preheat oven to 350 degrees F.
  • For the topping------------.
  • Combine cornmeal, sugar and salt in a saucepan.
  • Pour reserved corn liquid into a measuring cup and add enough water to make 2 3/4 Cups.
  • Whisk liquid into cornmeal.
  • Add corn.
  • Stir over medium high heat until mixture is thick and starts to boil, about 10 minutes.
  • Let cool for 15 minutes and mix in eggs.
  • Spread on top of chili and bake for 40 minutes.

CHILI-MACARONI SKILLET



Chili-Macaroni Skillet image

Yummy! This isn't pictured with green peppers because I didn't have any on hand when I made it.

Provided by Amy H.

Categories     Beef

Time 35m

Number Of Ingredients 9

1 lb ground beef
1 small onion, chopped
1/2 c chopped green pepper
8 oz dry macaroni noodles
1 can(s) (15 oz.) tomato sauce
1 can(s) (15 oz.) diced tomatoes
2 Tbsp sugar
1 tsp salt
2 Tbsp chili powder

Steps:

  • 1. Combine beef, onion and green pepper in a heavy skillet; cook until beef is browned, stirring to crumble. Drain well.
  • 2. Stir in next 6 ingredients. Add 2 soup cans of water. Cover, reduce heat and simmer 20-25 minutes, or until pasta is thoroughly cooked and all liquid is absorbed, stirring occasionally. Yield 6 servings
  • 3. Add water in half cup intervals if pasta hasn't cooked and too much liquid has absorbed.

LIGHT CHILI MAC SKILLET SUPPER



Light Chili Mac Skillet Supper image

Make and share this Light Chili Mac Skillet Supper recipe from Food.com.

Provided by ChipotleChick

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces 90% lean ground beef
1 medium onion, chopped
1 (15 1/2 ounce) can drained red kidney beans
1 (8 ounce) can tomato sauce
7 1/4 ounces cans diced tomatoes
1/2 cup elbow macaroni
1/2 cup chopped green bell pepper
1/4 cup water
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 cup shredded low-fat cheddar cheese

Steps:

  • In a large skillet cook meat aond onion until done.
  • Drain fat and stir in kidney beans, tomato sauce, undrained tomatoes, uncooked macaroni, green pepper, water, chili powder, and garlic powder.
  • Bring to a boil, reduce heat, cover and simmer 20 minutes, stirring often.
  • Remove skillet from heat and sprinkle with cheese.
  • Cover to melt cheese and serve.

VEGETARIAN SKILLET CHILI



Vegetarian Skillet Chili image

If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren't strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.

Provided by Melissa Clark

Categories     easy, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Steps:

  • Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
  • Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
  • Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 14 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 959 milligrams, Sugar 11 grams

EASY CHILI SKILLET BAKE



Easy Chili Skillet Bake image

Chili with a baked-on crust is a main dish so delicious it's hard to believe it's so easy! Your family will love this variation on a long-time favorite, and you'll love how easy it is to make.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 5

2 cans (15 ounces each) chili with beans
1/2 cup Original Bisquick™ mix
1/4 cup milk
1 egg, beaten
1 package (4 ounces) shredded Cheddar cheese (1 cup)

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.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 55 mg, Fiber 5 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 740 mg

CHILI-PASTA SKILLET



Chili-Pasta Skillet image

Calling all moms....if you have a hungry teenage boy this will serve 4. If not it will serve 6. This is a great home-style comforting dish. The best part is it can be on the table in half an hour and can be a complete meal with a wedge of ice burg lettuce with ranch dressing. I hope your family enjoys this dish as much as my...

Provided by Tammy Brownlow

Categories     Beef

Time 30m

Number Of Ingredients 9

1 lb ground beef
1 medium onion chopped
1 can(s) 15 oz pinto beans, drained (red or black may be substituted
1 can(s) 14 1/2 oz can stewed tomatoes chopped with juice
1 can(s) tomato soup, condensed
1 1/2 c dried elbow macaroni (any shape will work)
1 diced pepper of your choice, bell, poblano, jalepeno (i used jalepeno)
2 pkg taco seasoning mix
1 c shredded cheddar cheese

Steps:

  • 1. In a large skillet cook ground beef, onion, and pepper until ground beef is browned. Drain grease.
  • 2. Stir in beans, tomatoes with juice, dried pasta, tomato soup, taco seasoning, and just enough water to cover mixture. Bring to boiling and then reduce heat so simmer. Cook covered 20 minutes or until pasta is done - stirring often. Add water during this time if needed to finish cooking pasta.
  • 3. Remove skillet from heat, top with cheese, and recover with lid for a couple minutes to let the cheese melt.

Tips for Making the Best Chili Skillet:

  • Choose the right ground beef. For the best flavor, use a lean ground beef, such as 80/20 or 90/10. This will help to ensure that the chili is not too greasy.
  • Don't overcrowd the skillet. When browning the ground beef, be sure to do it in batches so that the meat has enough room to brown properly. If you overcrowd the skillet, the meat will steam instead of brown, resulting in a less flavorful chili.
  • Use a good quality chili seasoning. There are many different chili seasonings available, so choose one that you like the flavor of. You can also make your own chili seasoning using a combination of spices, such as chili powder, cumin, garlic powder, and onion powder.
  • Don't skimp on the vegetables. Vegetables add flavor, texture, and nutrients to chili. Be sure to use a variety of vegetables, such as onions, bell peppers, and tomatoes.
  • Simmer the chili for at least 30 minutes. This will allow the flavors to meld and develop. The longer you simmer the chili, the better it will taste.
  • Serve the chili with your favorite toppings. Some popular toppings for chili include cheese, sour cream, onions, and jalapeños.

Conclusion:

Chili skillet is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a quick and easy weeknight meal or a hearty weekend lunch. With so many different variations to choose from, there is sure to be a chili skillet recipe that everyone will love. So next time you are looking for a satisfying and flavorful meal, give chili skillet a try!

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