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    Chili with Brown Rice

    one pound Ground beef
    15 oz can Red beans or kidney beans, drained and rinsed
    15 oz can Black beans, drained and rinsed
    two 15 oz cans Diced tomatoes with chili spices added
    one 15 oz can Tomato sauce
    One medium onion, chopped
    Two tablespoons olive or vegetable oil
    one small green pepper, chopped
    3/4 cup dry brown rice
    One tablespoon cumin
    One teaspoon chili powder to taste
    Black pepper to taste
    red seasoning salt
    15 oz of optional extra liquid -water, beef broth, or tomato sauce

    Optional fixin’s
    Red pepper flakes
    Shredded cheddar or colby jack cheese
    Sour cream
    Soda crackers

    Get out a heavy pot with a lid, add the oil and get it hot. Add the onion,
    green pepper, and beef, seasoning with pepper and some red seasoning salt.
    When the onion and beef is browned and crumbly, drain the fat if needed
    and return the beef mixture to the pot. Add the tomatoes, tomato sauce,
    and beans, and optional liquid if desired (see below). Add the cumin and
    chili powder, more or less to your taste. Bring to a high simmer, add the
    brown rice. Cover and allow to simmer slowly for one hour or until the
    delicious smells overwhelm you and you must eat it. This is a thick
    chili due to the rice, so if you like it soupier be sure to add the
    optional extra liquid.
    Add the fixin’s to your individual bowls as you like.

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