Chili Over Rice Recipe

Prep aromatics

Finely chop the onion and dice the green pepper. Mince the garlic. Measure spices and open canned tomatoes and beans so everything is ready.

Brown meat

Heat 1 tablespoon vegetable oil in a large skillet or medium saucepan over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until no longer pink and starting to brown, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon in the pan for flavor.

Cook vegetables

Add the chopped onion and diced green pepper to the browned beef. Cook, stirring occasionally, until vegetables are softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Build the chili

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor. Add 1 cup diced tomatoes (with juices), 1 cup beef broth, and 1 cup drained kidney beans. Stir to combine.

Season

Add 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon brown sugar, and 1 tablespoon Worcestershire sauce. Stir well and bring the mixture to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered or partially covered, for 15–20 minutes, stirring occasionally, until the chili thickens slightly and flavors meld. If it becomes too thick, add up to 1/4 cup water or more beef broth to reach desired consistency.

Adjust seasoning

Taste and adjust salt, spice, or sweetness as needed. If you prefer more heat, add a dash of hot sauce or a pinch of cayenne. Keep warm while the rice finishes.

Rinse 1 cup long-grain white rice under cold water until the rinse water runs clear to remove surface starch. Drain.

In a small saucepan, bring 1.5 cups water and 1/4 teaspoon salt to a gentle boil. Add the rinsed rice and 1 teaspoon butter or oil if using. Stir once to distribute.

Cover, reduce heat to low, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 5 more minutes to steam.

Fluff rice with a fork before serving.

Place a portion of fluffy rice in a shallow bowl or plate (about 1/2 cup cooked rice per serving). Spoon 3/4 to 1 cup of hot chili over the rice.

Top with optional shredded cheddar, a dollop of sour cream, sliced green onions, and hot sauce to taste.

Serve immediately while hot.