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Chili Skillet Recipe

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Meet the Cook: Like most farmers, my husband loves chili. And with all of the vegetables, cheese and meat in it, this quick dish makes a real meal-in-one. I serve it frequently in fall and winter. I began cooking young. My mom taught me a lot...so did years of 4-H! My husband and I have a dairy farm, and we also make maple syrup. I'm the mother of two small boys. They don't care for the olives in this recipe - but the rest they eat right up! -Katherine Brown, Fredericktown, Ohio

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Chili Skillet Recipe

Prep: 10 min. Cook: 35 min.

Yield: 4 Servings

10 35 45

Ingredients

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 cup tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
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 (4 ounces) shredded cheddar or Monterey Jack cheese

Directions

In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the tomato juice, kidney beans, chili powder, oregano, salt and rice; cover and simmer about 25 minutes or until rice is tender.
Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cover and cook about 5 minutes or until cheese is melted. Yield: 4 servings.

Originally published as Chili Skillet in Country Woman January/February 1991, p29

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Reviews for Chili Skillet (3)

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Reviewed on Oct. 18, 2011 by TexasCookie

This was extremely tasty, the blend of flavors was just right. However, I had trouble with my rice cooking even though I followed the directions exactly! Very annoying. I think in the future I will precook my rice. But I will make it again.