A rich and hearty chili is served over a bed of rice. This chili and rice recipe much quicker to throw together than a traditional chili recipe.
Being a parent is about more than driving around town in that sexy minivan or the thrill of endless games of peek-a-boo. Rather, in my opinion, being a parent is about teaching a child how to become an adult. This involves more than simply keeping them alive, which is hard enough at times. Raising a child to become an adult means teaching them. I teach them to cook. I teach them to hunt. Teach them who you are and why.
This Chili and Rice recipe was cooked by our seven-year-old, with my assistance. He picked this meal out himself and I helped him with the recipe. It was a big hit with the family, even our two-year-old raved about it. I could tell he was really proud of himself.
The chili in this recipe is not a traditional saucey chili and it is lighter on chili seasonings as well, if you are looking for that I recommend checking out my recipe for the “worlds best chili“. Click the link and you’ll see why it is in quotes. Instead, this is a thick and chunky chili that is perfect for slathering over a bed of rice.
You can use traditional white rice if you wish, however, I really enjoy the clean taste and texture of basmati rice for this recipe. I also find the chili fits perfectly in a saute pan, however, if you do not own one you can use a pot instead. A traditional skillet likely will be too small.
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- 1 lb ground beef
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 28 oz canned chopped tomatoes
- 14 oz can red kidney beans
- 4 oz canned diced green chilis
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 bay leaf
- salt and pepper to taste
- 1 cup basmati rice
- Sour cream
Add beef and chopped onions to saute pan over medium heat and cook until beef is browned and onions are tender. Add garlic and cook for two minutes more.
Add remaining chili ingredients to the pan and simmer for 45 minutes, or until mixture thickens.
While chili simmers, rinse the rice in a strainer then cook according to package instructions as chili nears the end of cooking.
Serve chili over a bed of rice with a dollop of sour cream.
IF YOU LIKED THIS RECIPE you will love my traditional chili recipe too!
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