Chili in a skillet UNTRIED

Original recipe from AllRecipes.com

NOTES: Suggestions from the original website include adding a teaspoon of cumin and/or substituting a can of diced tomatoes for the tomato paste, especially for a less-thick chili.

Serves 6.

INGREDIENTS

1-1/2 lbs. lean ground beef
1 onion, finely diced
1/4 cup chopped green bell pepper
1 (15 ounce) can tomato sauce (or about 2 cups)
6 oz. tomato paste (optional, for thicker chili)
1 (16 oz) can chili beans or red kidney beans, drained
1 Tbl chili powder
1 tsp hot pepper sauce (e.g. Tabasco)
1/2 tsp seasoning salt
1/2 tsp ground cayenne pepper
1/4 tsp garlic powder
up to 1 tsp cumin (optional)

PREPARATION

1. In a large deep skillet, brown the meat and drain fat.

2. While the meat is browning, dice the onion and chop the green pepper.

3. Stir in onion, green pepper, tomato sauce, tomato paste and chili beans.

4. Add chili powder, hot sauce, seasoning salt, cayenne pepper and garlic powder.

5. Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).