Sweet and Spicy Skillet Chili {Gluten Free}

It's still 100+ degrees outside, but I am dreaming of Fall.  I'm dreaming of pumpkins, winter squash, cool weather, chili, football, and more.  

I didn't think my husband would be a fan of me turning the AC down to 60 degrees so I can put on jeans and a vest, so I thought making chili would be the next best way for me to feel like Fall has arrived.

I've always been a crock-pot chili person, but lately getting organized for dinner in the morning has been impossible.  Therefore, I opted for this Skillet Chili I can whip up all in one pot/pan in 30 minutes.

It's sweet and spicy (unless you have pansy kiddos like me and you have to seriously tone down the spice) and has some banging flavor.  This skillet chili is thicker than your normal pot/crock-pot chili so it is perfect for topping a hot dog, or dunking tortilla chips into a bowl of it's deliciousness.

I love chili.  It's a healthy comfort food I can get behind and one that kids and adults alike enjoy.  

Sweet and Spicy Skillet Chili
Recipe: Alohamora
Active Time: 30 minutes
Inactive Time: 0 minutes
Servings: 4-6

Ingredients: 
2 tsp olive oil
1 lb ground beef
1 tsp liquid smoke
1/3 c. onion, diced
2 cloves garlic, minced  
1 c. corn, frozen
1 bell pepper, diced
1 (15oz) can kidney beans, rinsed and drained
1 (15 oz) can tomatoes, diced
1 (6oz) can tomato paste
1 Tbsp Chili powder* (this is mild flavoring, add more for more spice)
1 Tbsp ketchup
1 Tbsp brown sugar
2 tsp mustard
Optional Toppings: shredded cheddar cheese, diced green onions
*check for gluten free

Directions: 

1. In a large pan brown the meat with the olive oil and liquid smoke.
2. Add the next 4 ingredients (onion, garlic, corn, and bell pepper) and cook until the vegetables are soft. You can add the vegetables with the meat while browning if you are pressed for time. 
3. When the onions are soft add the remaining ingredients.  Stir to combine everything and let the chili cook and simmer for at least 10 minutes on medium to low heat.  You can let it simmer at this point for as long or little as you want.  
4. Top the chili with cheese and green onions right in the pan and serve. You can serve the chili with cornbread (this is the best recipe ever) or tortilla chips.  This thick Skillet Chili is great to top a hot dog or nachos or eating plain.  It's just delicious!. 
5. Enjoy!
6. Store leftovers in the refrigerator. 

Happy Sweet and Spicy Skillet Chili in a Flash eating, and happy Fall feeling, no matter what time of year it is!