• Servings
  • Serving Size
    1 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 Notes

As 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!

Nutrition Facts

  • 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