Cheddary Rice on Chili
Serving Size1 cup chili; ¾ rice mixture
- 4 lbs ground chuck
- 2 lbs green bell pepper, chopped
- 2 (32-ounce) cartons of beef broth (reduced sodium/regular)
- 4 (14.5-ounce) cans of diced tomatoes
- 3 (15.5-ounce) cans of pinto beans, rinsed and drained
- 3 (1-ounce) taco seasoning mixes
- 4 cups long grain rice, uncooked and rinsed
- 2 cups onions, chopped
- 6 cups water
- 1 tablespoon salt
- 1 lb sharp cheddar cheese, shredded
- 4 (7-ounce) cans of mild chopped green chilies
- ⅓ cup extra virgin olive oil
- Heat a large stock pot over high heat. Add the beef and cook until no longer pink, stirring occasionally. Add peppers, broth, tomatoes, and beans. Cover and bring mixture to a boil. Remove cover, reduce heat and simmer, uncovered, for 30 minutes. Stir in in the taco seasonings and continue cooking, uncovered, for 30 minutes or until thickened.
- Meanwhile, combine onions, water, and salt in a separate stock pot. Bring to a boil, stir in the rice, return to a boil. Stir rice again, reduce heat to low, cover and cook 15 minutes or until just tender.
- Remove rice from heat, stir in green chilies and oil until well blended. Stir in the cheese until melted.
- Serve chili in bowls topped with rice mixture.
Makes about 16 cups rice mixture and 24 cups chili total. Serves 24; ¾ cup rice mixture and 1 cup chili per serving
Recipe NotesAs with most chilis, the flavors develop overnight and the texture will thicken. May make the chili a day ahead, but make the rice mixture the day of serving.
This is great on the food budget. 4 lbs. beef serves 24! Adding the rice helps to stretch the food dollars and increases the serving size while providing plenty of protein per serving!
- Serving 454g
- Calories 480
- Total Fat 19g
- Saturated Fat 8g
- Trans Fat .5g
- Cholesterol 65mg
- Sodium 1340mg
- Carbohydrates 46g
- Dietary Fiber 6g
- Sugar 6g
- Protein 25g