Chili and Cheese Rice

It has been pretty cold here in DC and I wanted to have something hearty that had rice in it.  After coming up with a few ideas, I finally settled on making something that utilized chili.  When I make chili I usually make a ton of it.  I made chili from scratch to make this recipe, but you can use your favorite chili to make this.  All you need is about 8 cups of chili.

Coated in cheese and full of ground beef this works as a side or a main course.

Chili Cheese Rice

• 8 cups of your favorite chili or use all of the recipe below
  
  • 1 lb ground beef
  • 1 bell pepper
  • 1 medium onion
  • 1 – 28oz can diced tomatoes
    
  • 1 can kidney beans
  • 1 can chili bean – seasoned bush’s bean
  • 2 – 3 tbs tomato paste
  • 2 tbs vegetable oil
  • 3 clove garlic
  • 3 tbs chili powder
  • 1 tbs hot chili powder
  • 1 tbs Worcestershire sauce
  • 2 tsp cumin
  • 2 tsp oregano
  • 1/2 tsp cayenne pepper
  • 3 tsp salt
    
  • 1/2 tsp pepper
  • Salt for fine tuning the flavor
• 12 oz cheese
• 2 cups uncooked rice – cooked and folded in

The first step is to make the chili.  If you want to use your favorite chili recipe, skip this step otherwise this chili is rather tasty and makes the right amount.

Start by adding 2 tbs vegetable oil to a large pan.  Over medium/high heat sweat the onions, bell pepper and garlic.  Once the onion starts to turn translucent add the ground beef.

Cook until no longer pink (6-8 minutes).  Add the seasonings and stir.  Once the seasonings are distributed throughout the mixture add the kidney and chili beans.  Then add the tomatoes and tomato paste.  Stir and let simmer uncovered for 20 minutes.

Start the rice.  Cook the 2 cups of rice in the method that you prefer.  I prefer using a rice cooker. I find that a rice cooker takes the guessing game out of cooking rice.

When the rice is done turn it out into a large bowl.  Then add 6 cups of the chili to it.  Mix well.  Taste the combination, if it needs salt or a little more spice add it now.

Preheat the oven to 350 degrees

Grease a 13×9 pan and then spread the chili rice mixture evenly in the pan.

Now pour the remaining two-three cups of chili over the rice mixture.

Finally add the cheese.

Bake in a 350 degree oven for 20-25 minutes or until the cheese is all melted and starting to brown.

As you can see the chili rice mixture thickened up nicely.

Serve as a side dish or as a main course.

Add a dollop of sour cream, fresh parsley or even some freshly diced green chilies.