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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Chili and Rice
- 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.
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