skillet texas chili
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From a Stokely-Van Camp cookbook published in the early 80's. It's perfect for quiet evenings at home when you don't need a big batch of chili, and of course can be doubled when more is needed. I listed the green peppers as "optional" because my husband and I can't eat them, and the chili is great without them!
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yield
4 serving(s)
prep time
10 Min
cook time
35 Min
method
Stove Top
Ingredients For skillet texas chili
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1/2 lblean ground beef
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1/2 cchopped onion
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1/2 cchopped green pepper (optional)
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1/4 cchopped celery
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1 pkg(1-1/4 oz) chili seasoning mix
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1 cantomato sauce (8 oz)
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1 canred kidney beans (15 oz)
- FOR GARNISH: CHOPPED ONION, CHOPPED GREEN PEPPER, GRATED CHEESE, OR COMMERCIAL SOUR CREAM
How To Make skillet texas chili
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1Place beef, onion, green pepper, and celery in large skillet. Cook over medium heat, stirring constantly, until meat is browned and vegetables are tender. Drain excess fat.
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2Stir in remaining ingredients, cover, and simmer for 30 minutes.
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3Top with chopped onion, chopped green pepper, grated cheese, or sour cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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