Chili and Rice Recipe

365 recipes in 365 days

This recipe is easy to make and stretches a long way. You can adjust how spicy it is to your liking.

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Ingredients

  • 1lb. Ground Beef
  • 3 tablespoons Chili Powder
  • 1 tablespoon of Tumeric
  • 1 teaspoon onion salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon red pepper flakes
  • 1 clove garlic
  • 1/2 small onion, diced
  • 2 12-15 oz cans kidney beans
  • 3 cups of rice
  • 1 can tomato sauce
  • 1 24-28oz Mexican Diced Tomatoes
  • Hershey Cocoa Powder
  • 1/4 cup of shredded cheese

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1. Brown Ground Beef with onions and drain.

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2. Put tomatoes, tomato sauce and kidney beans in a large pot over medium heat.

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3. Add all spices and pressed garlic to the beans and tomatoes.

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4. Add beef and stir until spices are mixed in.  Simmer on medium, stirring frequently for 25 minutes.

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5. Prepare Rice as per package.  I use my Cuisinart rice cooker.. perfect rice every time!

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6. Add one heaping teaspoon of unsweeted Cocoa powder to the Chili.

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7. Serve chili over rice. Garnish with a sprinkle of cheese and parsley.


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  • Anne

    Okay, I have to have your rice cooker! I have a cheapo Black and Decker one. But it doesn’t have a timer and you have to take the rice out immediately or it burns.

  • http://www.snagabargain.com Maggie @ Snag A Bargain

    Can I ask why you would add the Unsweetened Cocoa Powder?

    • Anne

      Some Mexican dishes call for unsweetened cocoa. Example, Mole has cocoa in it.

  • http://familystampingfood.blogspot.com Candi

    Yummy! I never thought about putting chili over rice. We do cornbread or baked potatoes. Going to give it a try next time we have chili.