Skillet Chili N Eggs Food

SKILLET CHILI 'N EGGS

Steps:

• Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
• Break eggs onto chili mixture and top eggs with American cheese.
• Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.

KICKIN' SKILLET CHILI

Steps:

• Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.

VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD

Steps:

• For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.
• Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.
• For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
• Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.

CHILI SKILLET

Steps:

• In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next 7 ingredients; simmer, covered, until rice is tender, about 25 minutes., Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cook, covered, until cheese is melted, about 5 minutes. If desired, top with green onions.

SKILLET EGGS WITH CHIPOTLE PEPPERS AND BLACK BEANS

Steps:

• Make the salsa: in a bowl, combine all the salsa ingredients; set aside.
• Heat the oil in a large nonstick skillet over medium heat.
• Add in the onion and bell peppers; cook, stirring, until the onions are golden and the bell peppers are lightly browned, about 10 minutes.
• Add in the garlic; cook for 1 minute.
• Stir in the beans, chipotles, and cumin; cover, decrease heat to low and cook for 5 minutes; season with salt and pepper.
• Break eggs one at a time into a small cup and place them (the eggs, not the cup) on top of the bean mixture, spacing them evenly.
• Sprinkle with cheese; cover; increase heat to medium and cook until the whites are set and the yolks are cooked to desired doneness, 5-8 minutes.
• Transfer to plates and garnish with Tomato-Avocado Salsa and serve with the tortillas.