READY IN 1 hr
Chili with Rice Recipe

Chili with Rice

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

chili (sometimes spelled 'chilli' or 'chile') is a hot dish originating from Mexico and, in European countries, is generally served on a bed of plain boiled rice (which helps remove some of the 'afterburn'. Whilst I eat my chili very hot, this recipe is for a medium strength chili which you can adjust as necessary with more or less chili powder.

      Preparation Time: 30 Minutes

      Cooking Time: 30 Minutes

Ingredients for Chili with Rice

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2 - 3:
 
corn oil or duck fat
8 oz
minced beef (ground beef)
1 heaped tablespoon
chili powder
1
medium onion
1 teaspoon
paprika
1 x 8oz can
cooked, peeled tomatoes
1 x 8oz can
red kidney beans
1 teaspoon
purée (concentrated tomato paste)
1 clove
garlic (peeled and crushed)
 
salt
1 cup
Basmati rice

 

How to Cook Chili with Rice

  1. Place the duck fat or oil in a frying pan and add the beef. Fry gently for two minutes to lightly brown the meat, then sprinkle the chili powder on top. Stir and continue frying for a further 5 minutes then remove from the frying pan with a slotted spoon, and place into a large saucepan, leaving the surplus juices in the frying pan.
  2. Peel and roughly chop the onion and fry gently in the meat juices for about 5 minutes. Sprinkle on the paprika then fry for a further 5 minutes until the onion softens slightly. Turn the onion occasionally whilst frying and add a little more duck fat (oil) if required. Remove from the pan with a slotted spoon and add to the beef in the saucepan.
  3. Put the tomatoes (with the juice) and the kidney beans (drained) into the pan with the beef and onions and add the garlic, tomato puree and salt to taste. Bring the mixture to the boil then immediately turn down the heat, cover and simmer for 30 minutes, stirring from time to time to prevent the contents sticking to the bottom of the pan.
  4. While the chili is cooking, you can prepare the rice according to our recipe for Boiled Rice.
  5. This is one of those dishes than benefits from being left standing! By all means leave it to cool and then reheat it the following day... the flavour just oozes out!

 
Graham GRAHAM'S HOT TIP:
For light, fluffy rice, boil a kettle of water and, when the rice is cooked, drain it in a colander and pour the boiling water over the top. This removes any excess starch and helps separate the grains of rice.
 
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Reviews of Chili with Rice

Rating 4 out of 5 - Many cooks will make this recipe again February 28 2015
Good, easy chili recipe. Simple to follow. Lots of good taste. Nice!
(19 reviews)
 

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