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Chili Skillet


  • 1 lb. ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 cup tomato juice
  • 1 can kidney beans, undrained
  • 4 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 cup uncooked long grain rice
  • 1 cup canned or frozen corn
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  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • olives, opt.


In a large skillet over medium heat cook beef, onion, green pepper, and garlic until meat is brown and vegetables are tender. Drain fat. Add tomato juice, kidney beans, chili powder, oregano, salt and rice; cover and simmer about 25 minutes or until tender. Stir in corn and olives; cover and cook 5 more minutes. Sprinkle with cheese; cover and cook only until cheese melts, about 5 minutes. The best!

By Robin from Washington, IA

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October 18, 20110 found this helpful

This sounds really good, but not only am I too lazy to let something simmer for 25 minutes most of the time, I'd probably forget it & set my kitchen on fire, lol!


Have you ever thought of trying this with instant rice? I wonder if it would be as good? I may try it both ways & see. If I could make it with instant, I bet my son's Boy Scout troop would like this as a camping recipe.

Thanks for sharing, sounds like it would be pretty adaptable, could probably even toss it in the crockpot.

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