Weeknight Chili in a Skillet - A Recipe for Chili Served Over Rice
Weeknight Chili in a Skillet, a recipe for chili served over rice will satisfy the hunger of the whole family without hurting your wallet.
Servings: 8 people
Ingredients
- 1 pound ground pork sausage
- 1 small onion, diced
- 1 green pepper, diced
- 15 ounces canned, diced tomatoes, do not drain
- 15 ounces chili beans, do not drain
- Cooked White Rice, optional
- Shredded Cheddar Cheese, optional
Instructions
- Cook ground pork sausage in a large skillet. Once cooked, remove to a paper-towel lined plate. If there's an excess amount of grease left, remove from pan leaving 2-3 tablespoons.
- Sauté diced onion and peppers in grease left from ground sausage until softened.
- Add cooked sausage, and undrained tomatoes and chili beans to the pan with onion and peppers. Stir.
- Simmer for 20-30 minutes or until thickened.
- Eat as is or serve over cooked white rice. Top with shredded cheese, if desired.
Notes
- Use mild, medium or hot ground pork sausage.
- Red, yellow or orange peppers can be used instead of green peppers, if desired.
- For some extra heat, add a diced jalapeno or ground chili powder to the Chili Skillet recipe.
- Do not drain the diced, canned tomatoes or the chili beans.
- This would taste amazing with some cornbread. Try our favorite recipe, Maryann's Sweet Cornbread.
- Skillet Chili can be eaten as is or to make it stretch farther, serve over cooked white rice.