Loading Search Bar...
Chili with Rice Recipe

Chili with Rice

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

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
medium onion
1 teaspoon
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)
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!

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.
Print Kitchen-Friendly View

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)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

93 Starters and Appetizers
93 Starters and Appetizers

The main course is often the easiest to plan but, when entertaining, what do you use as a starter course? Here are some great choices.

145 Comfort Foods
145 Comfort Foods

Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.

346 Family Dinners
346 Family Dinners

Delicious hand-picked meals that were made for sharing. Your family is special so they deserve something special, don't they!

Other Beef Recipes

Spiced Bobotie with Apricot Glaze
Spiced Bobotie with Apricot Glaze

Spiced Bobotie with Apricot Glaze is of Indonesian origin, consisting of spiced minced meat baked with an egg-based topping - a real depth of flavours

Flank Steak With Cabrales Cheese
Flank Steak With Cabrales Cheese

Steak and blue cheese are a popular combination, and this delicious recipe features juicy flank steak topped with Spain's famous Cabrales blue cheese.

Springtime Brisket Roast
Springtime Brisket Roast

Springtime Brisket Roast uses meat from the brisket muscles. As cattle do not have collar bones, these muscles support about 60% of the body weight.


ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.