Mexican Chili Skillet

• 1 tablespoon cooking oil
• 1/2 cup onion, minced
• 1/4 cup green bell pepper, chopped
• 1 fresh garlic clove, minced
• 1/2 lb ground round
• 2 teaspoons chili powder
• 1/2 cup tomato juice
• 15 ounces dark red kidney beans, drained and rinsed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon table salt
• 1/4 cup long-grain rice, uncooked
• 1/2 cup frozen corn
• 1/2 cup cheddar cheese, shredded
• 1/2 cup sliced black olives, drained (optional)
• 14 ounces tortilla chips

1. Heat oil in a large skillet over medium heat. Briefly saute onion, green pepper and garlic. Push to one side of skillet after a couple of minutes.
2. Break ground round into skillet. Saute the beef until it is no longer pink, then stir in the chili powder and cook 30 seconds longer.
3. Add tomato juice, kidney beans, olives, oregano, salt and rice. Blend all ingredients and bring to a boil.
4. Cover and reduce heat to a simmer for 25 minutes, stirring occasionally, and then stir in the corn. Cover and cook for five more minutes.
5. Sprinkle cheese over top, turn off the burner and cover, allowing the cheese to melt.
6. Serve over taco chips. Possible toppings include guacamole, sour creme, shredded lettuce, Tabasco sauce, and/or salsa.

cooking oil, onion, green bell pepper, garlic, ground round, chili powder, tomato juice, kidney beans, oregano, salt, longgrain rice, frozen corn, cheddar cheese, black olives, tortilla chips

Taken from www.food.com/recipe/mexican-chili-skillet-180678 (may not work)