Beef Chili with Red Beans and Rice (AKA Chili Cheese and Rice)
Hearty beef chili with red beans and rice. This warm and yummy chili is the perfect dinner for a cold day.
Prep Time: 5 minutes
Cook Time: 2 hours and 30 minutes
Total Time: 2 hours and 35 minutes
Chili Cheese and Rice
Chili cheese and rice is the perfect accompaniment to a cold day. As an alternative you can use spaghetti instead of rice, sometimes known as (Three way chili).
During the winters in New Mexico, we grew up eating this dish in our cabin where we cooked the chili and beans in a large cast iron pot and cast iron skillet. The chili was cooked over a wood burning stove, keeping the temperatures just right with adjustments to the flue and the amount of wooded added to the firebox. This recipe was passed down from 3 generations. The smell from the kitchen was always amazing and it brings back many childhood memories. The taco seasoning packet was added in the last generation, it reduces the need to add onion powder, garlic powder and a bit of a thickening agent such as (corn starch or masa flour).
Ingredients
- 1/3 kilo red beans (3/4 pounds red beans)
- 1 medium sized onion
- 1 green bell pepper
- 3 cloves of garlic
- 1/2 kilo ground beef
- 6 pieces of tomatoes
- 1 ear of corn
- 5 small Thai chili peppers
- salt and pepper to taste
Directions
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Sort and clean your red beans
To sort the beans place 25-50 beans at a time on a clean table or large plate. Look for any rocks or foreign debris and remove.
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Prep your veggies
- Chop your onions in small 3/8 inch squares
- Dice your Thai chili peppers (1/8 inch max)
- Remove the corn kernels from the cob using a large knife
- Smash your garlic cloves and finely chop
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Rinse your beans
Rinse your beans in cold water at least 2-3 times and then drain the water.
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Simmer and cook your red beans
Place the 12 ounces of beans in a large pot and cover with 2 inches of water. Start the beans on medium low heat and simmer for 1 1/2 to 2 hours, stirring to ensure no beans stick on the bottom of the pan.
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Check your beans
Check your beans by removing one bean and letting it cool it should be tender but not mushy. When beans are tender remove from heat.
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Start your beef
Start your chili by adding 1lb of ground beef, onions, garlic and bell peppers to a large skillet on medium heat.
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As meat begins to brown
Add chili power, salt and pepper to the ground beef, onions, and bell peppers.
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Once beef is browned
Add one packet of Taco seasoning and combine with the beef and veggies. Stir well to combine taco seasoning and beef, then continue to cook for 5 mins.
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Start your chili
Do not drain your beans unless there is excess water. The water should be roughly 1 inch above your beans.
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Combine Beans, Fresh Tomatoes, Fresh Corn and Ground Beef
Add the ground beef to the large pot of beans. At this point the chili should be slightly soupy. Add your fresh tomatoes and fresh corn to the pot. Stir well.
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Cook and season
When cooking chili it's important to get the salt, chili and pepper seasoning just right. After 30 mins, use a tasting spoon to taste the chili sauce. If the chili needs additional salt add 1/2 teaspoon at a time every 15-20 mins. Note: As the chili thickens the salt flavor will increase, so always salt your chili less than you think is required.
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Serving Instructions
Place 1/3 to 1/2 cup of cooked rice into a bowl, then top the rice with chili, cheese and a drizzle of sour cream.
