CentMenu / Dinner · Lunch
Beef and bean chili with rice
Beans and tomatoes stretch ground beef in a classic American chili.
Ingredients
4 servings · US + metric
- 14.11 oz (400 g) ground beef
- 1.06 lb (480 g) kidney beans
- 9.88 oz (280 g) long-grain rice
- 1.76 lb (800 g) canned chopped tomatoes
- 1 onion
- 1 red bell pepper
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1¾ tsp (4 g) chili powder
- 1½ tsp (3 g) ground cumin
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Add 14.11 oz (400 g) ground beef and fry over medium-high heat for 7 minutes, breaking up clumps; dice 1 red bell pepper and add with 1¾ tsp (4 g) chili powder and 1½ tsp (3 g) ground cumin.
Drain and rinse 1.06 lb (480 g) kidney beans; add with 1.76 lb (800 g) canned chopped tomatoes and ½ tsp (3 g) salt and simmer over low heat for 25 minutes, until thick and the beef reaches 160 °F (71 °C).
Meanwhile, cook 9.88 oz (280 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Serve the chili over the rice.