Skillet Chili Best Family Recipes

Wednesday, April 14, 2010

Skillet Chili

"This makes a totally thick chili. For a thinner chili, omit the tomato paste. For a chili soup, miss tomato paste and sauce and use 1 can (16 oz) tomatoes with liquid and upload half cup water and 1 red meat bouillon cube."

Ingredients :

1 half kilos lean ground red meat
1 onion, finely diced
1/four cup chopped inexperienced bell pepper
1 (15 ounce) can tomato sauce
6 ounces tomato paste
1 (sixteen ounce) can chili beans, tired
1 tablespoon chili powder
1 teaspoon hot pepper sauce
half teaspoon seasoning salt
half of teaspoon ground cayenne pepper
1/four teaspoon garlic powder

Instructions :

Prep : 5M	Cook : 6M	Ready in : 1H15M

Place floor red meat in a massive, deep skillet. Cook over medium-excessive heat until evenly brown. Drain extra fats, and fall apart. Stir in onion, inexperienced pepper, tomato sauce, tomato paste and chili beans. Season with chili powder, warm sauce, seasoning salt, cayenne pepper and garlic powder.
Cook over low warmness, stirring from time to time, until preferred consistency (at least 1 hour for high-quality taste).

Notes :

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