Skillet Chili
Ingredients:
- oil - 1/2 T
- chopped onion - 1 1/2 c
- chopped bell pepper - 1/2 c
- jalapenos, chopped - 1 - 2
- ground beef - 1 pound
- breakfast sausage - 1 pound
- minced garlic - 1 T
- chili powder - 2 1/2 T - to desired taste
- cumin - 1/2 t
- dried oregano - 1/4 t
- Kosher salt and black pepper - to desired taste
- diced tomatoes - 14.5 ounce can
- tomato sauce - 8 ounce can
- green chilies - 7 ounce can
- water - 2 c
- pinto or red kidney beans, drained and rinsed - 15.5 ounce can
- dry pasta, shells, macaroni or etc - 1 1/2 c
- shredded Cheddar cheese, divided - 1c plus more for garnish
Instructions:
In a skillet heat oil over medium high heat; add onion and peppers, cook until vegetables are tender. Add beef, sausage and garlic, (crumble the meat), cook, until no longer pink. Drain off any excess fat. Stir in chili powder, cumin, oregano, salt and pepper; adjust seasoning to desired taste.
Add tomatoes, tomato sauce and chilies; stir. Add water, beans, pasta and 1/2 c cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer 20 minutes until pasta is cooked through; uncover, stir, simmer, uncovered, until reduced to desired consistency. Sprinkle 1/2 c cheese over top, cover and cook over low until cheese melts. If desired garnish with sliced green onions, fresh diced tomatoes, sour cream, etc.
