15-Minute Beef and Bean Chili Skillet
"Stovetop skillet cooking is especially handy for quick meals. This dinner will only take a few minutes to prepare but it rewards with a big bold taste. Serve it up for a weekend meal along with a tossed green salad and you will have a sure winner."
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 29.58 ml vegetable oil
- 236.59 ml onion, chopped (divided)
- 118.29 ml green bell pepper, chopped
- 453.59 g ground beef
- salt and pepper, to taste
- 453.59 g can whole tomatoes, coarsely chopped
- 236.59 ml canned green beans, rinsed and drained
- 236.59 ml canned dark red kidney beans, rinsed and drained
- 236.59 ml canned black-eyed peas, rinsed and drained
- 118.29 ml ketchup
- 42.52 g chili seasoning mix, mix (About 1 1/2 envelopes)
- red pepper flakes, to taste
- 157.80 ml water
- 236.59 ml sharp cheddar cheese, shredded
- corn chips, crumbled (Fritos )
directions
- In a large, heavy-bottom skillet heat the oil over medium-high heat; add 1/2 cup onion and the bell pepper. Cook until soft.
- Crumble the ground beef and add to the skillet; combine with the onions and green peppers. Cook meat until well browned. Season with salt and pepper. Pour off excess meat drippings.
- Add the tomatoes, green beans, kidney beans and blackeye peas to the skillet; give a good stir to throughly combine.
- In a small mixing bowl add the ketchup, chili seasonings, red pepper flakes, and water; mix well.
- Add chili-ketchup mixture to skillet; mix well to incorporate flavors. Cook and stir for 5 - 7 minutes.
- Just before serving, sprinkle the remaining 1/2 cup chopped onion, and the shredded cheddar and corn chips over the top.
- A freshly tossed green salad and warm cornbread will make this meal complete.
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Reviews
-
Absolutley wonderful. a real winner for us! Quick, easy, tasty and on the table in a flash.......why bother making chili any other way! I had to adjust the heat, as my husband is a bit of a wimp when it comes to chili, but I just added some hot chili sauce on my plate! Served this with grated cheese, chopped green onions and tortilla chips.........DELICIOUS thanks! Made for PAC Autumn 2009 - such a wonderful recipe, thanks! FT:-)
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It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured.
Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking.
On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen.
If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!"
Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn.
I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry.
I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen.
Buon appetito!
