Recipe Background
Down on grandpa's farm there are some pretty cool things. But this time, grandma gets the credit for making Farm Chili Skillet! She uses all that she can from her garden to make this hearty, tangy take on the classic chili. It goes hard on the hearty, that's for sure, which makes sense because you should always leave her house with a full heart and belly. We're on the way, not to see the animals, but to chow down on some Farm Chili Skillet!
Down on grandpa's farm there are some pretty cool things. But this time, grandma gets the credit for making Farm Chili Skillet! She uses all that she can from her garden to make this hearty, tangy take on the classic chili. It goes hard on the hearty, that's for sure, which makes sense because you should always leave her house with a full heart and belly. We're on the way, not to see the animals, but to chow down on some Farm Chili Skillet!
Ingredients
- 1 pound ground beef
- 1 cup onion chopped
- 1/2 cup green pepper chopped
- 1 clove garlic minced
- 1 (16-ounce) can kidney beans rinsed and drained
- 1 cup tomato juice
- 1/2 cup water
- 4 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 cup long-grain rice uncooked
- 1 cup canned or frozen corn
- 1/2 cup ripe olives sliced
- 1 cup cheddar or Monterey Jack cheese shredded
- green onions optional, to taste, chopped
Directions
- In a large skillet over medium heat, add the beef, the onion, the green pepper, and the garlic and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes. Drain the excess grease.
- Add the beans, the tomato juice, the water, the chili powder, the oregano, the salt, and the rice to the beef mixture and simmer, covered, until the rice is tender, about 25 minutes.
- Stir the corn and the olives into the beef mixture and cook until they are heated through, about 5 minutes.
- Sprinkle the cheese over the beef mixture and cook, covered, until the cheese has melted, about 5 minutes.
- Sprinkle the chili with the green onions.
- Serve.
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