Chili Skillet Recipe
Chili Skillet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

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

Directions

In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next seven 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. Yield: 4 servings.
Originally published as Chili Skillet in Country Woman January/February 1991, p29

  • 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
  1. In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next seven ingredients; simmer, covered, until rice is tender, about 25 minutes.
  2. 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. Yield: 4 servings.
Originally published as Chili Skillet in Country Woman January/February 1991, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChili Skillet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
4angels9798 User ID: 6476419 218896
Reviewed Jan. 26, 2015

"I have been making this same recipe from a Taste of Home magazine since 2009. The 2009 recipe calls for 3 cups of juice. Bring to a boil before you cover and simmer this chili for the 25 minutes and the rice will be cooked. YUM. I always double this recipe and freeze lunch-sized portions."

MY REVIEW
Steph502 User ID: 996066 12258
Reviewed Aug. 4, 2014

"LOVE this recipe! It is excellent with ground venison instead of beef. Either way, I always add some cayenne pepper to spice it up but otherwise its delicious! Also, I use regular old instant rice and have never had the rice problem others have had."

MY REVIEW
vewebber58 User ID: 998755 12737
Reviewed Jan. 4, 2014

"This was good......just added a salad to make a complete meal. It could have used a little more seasoning, which is something easily taken care of and is a matter of personal taste, and I did add more water as it was cooking - quite a bit more - maybe as much as one cup. I'd add a little, then more when I checked it again, and I did that several times. I thought I may have detected a grain or two of rice that wasn't quite cooked through, but all in all the rice seemed to have been fine. Adding a little more water or tomato juice and cooking it a bit longer is all it needs to insure that the rice is cooked. I like this dish...simple, quick, easily tweaked to satisfy personal taste, and it tastes good. I will make it again."

MY REVIEW
amberjcarothers User ID: 4822390 27735
Reviewed Feb. 9, 2013

"quick and easy one dish meal :o)

I also had a hard time geting the rice cooked all the way , but other than that it was very good."

MY REVIEW
TexasCookie User ID: 4277703 201340
Reviewed Oct. 18, 2011

"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."

MY REVIEW
Yankee Fan User ID: 1715437 37309
Reviewed Apr. 18, 2011

"I fix this several time each month. quick and easy after a long day at work."

MY REVIEW
nayner555 User ID: 1383120 12729
Reviewed Feb. 15, 2009

"very good chili...the leftovers are even a good 'taco' dip with corn chips...a family pleaser for sure"

Loading Image