Chili con Carne

Makes 9 (1 cup chili and 2/3 cup rice each) Servings

5 Member Ratings


2 Tbsps oil
2 onion, chopped
1 green bell pepper, chopped
2 each minced garlic
1 1/2 lbs lean ground beef
1 can whole peeled tomatoes in tomato sauce, undrained, cut up (28 oz.)
1 can (19 oz.) red kidney beans, undrained
1 can (14 oz.) beef broth
1 can tomato paste
2 Tbsps chili powder
2 tsps dried oregano leaves
1 tsp salt
1 tsp ground cumin powder
1/2 tsp crushed red pepper flakes
6 cups hot cooked Minute® White Rice
1 cup shredded Cheddar cheese
1 cup sour cream


  • Heat oil in 6-qt. saucepan on medium-high heat. Add onions, green bell pepper and garlic. Cook and stir 5 minutes or until vegetables are tender. Add meat; cook and stir 5 minutes.
  • Add tomatoes and beans with their liquid, broth, tomato paste and seasonings; bring to boil. Reduce heat to low.
  • Simmer partially covered, 1 hour or until chili is thickened, stirring occasionally. Serve over rice. Top with the cheese and sour cream.