Chili

  • Ingredients:
  • 1 lb. (16 oz.) lean ground beef

    Ground beef

  • 2 jars Prego® Traditional tomato sauce

    Prego Traditional Sauce

  • 1 cup (8 oz.) white rice

  • 2 cups (16 oz.) water in a measuring cup

    Water

  • 1 tablespoon vegetable oil

  • ½ teaspoon salt

  • Vegetable spray: I use Pam® Non-stick spray

  • 1 green bell pepper

  • 1 medium-sized onion (preferably white)

  • 1 can Del Monte® Diced Tomatoes with Green Pepper & Onion

    Del Monte Diced Tomatoes with Green Pepper & Onion

  • 1 can Bush's® Dark Red Kidney Beans

    Bush's Dark Red Kidney Beans

  • McCormick® Ground (Cayenne) Red Pepper

    McCormick Ground Cayenne Red Pepper

  • Chili Powder

    Chili Powder

  • Saltine crackers or Ritz crackers (to dip in later)

  • Kraft® Mexican Cheese (or shredded cheddar blend) to top with:

    Shredded cheddar cheese blend



  • Equipment:

  • 1 large pot w/lid and soup ladle (for the chili)

  • 1 medium-sized pot w/lid & ladle (for the rice)

  • Can opener

  • Paring knife & cutting board

  • A few paper towels & a couple of plastic bags (for clean-up)

  • 2 bowls, 2 spoons, & 2 additional napkins (for serving)

~ This meal serves at least 4 & takes less than an hour to prepare! ~


  • Preparation:
  • Begin by draining the can of kidney beans...
    • Remove the lid from the can of diced tomatoes (but do NOT drain!):
      I always rinse the top of the cans prior to opening & then dry off (it's cleaner);
      And then I rinse & dry my can opener.

  • Now, rinse the green pepper under lukewarm water
    (remove any sticker & make sure YOUR hands are dry!)
    • Place one of the plastic bags inside the other & set in your sink...
    • Using the paring knife & cutting board,
      slice off the top off the green pepper (approx. ½ inch)
    • 'Gut' out the insides into the bag & peel away the inner 'cheeks'
      (and throw away), rinse to remove seeds
    • Trim off the stem & throw away...cut the 'top' into small squares
    • Be sure to also throw away any part that is white
      (less flavor, tougher to cook down, etc.)
    • Julienne the pepper by slicing into long strips,
      and cross-cut each of those strips into small squares.
    • Place onto a paper towel and put off to the side for now...

  • Next, place the onion on its side onto the cutting board & cut off both ends
    (to be thrown away); be generous!
    • Using your hands, peel off the entire outer layer
      (or outer 2 layers, depending on flakiness) & throw away
    • Place the onion on its side & slice in half...
    • For each "half" slice into 8ths
      (Think: Cut North-->South, East-->West, NW-->SE, SW-->NE)
    • Try to separate the layers (using your hands)
      onto a paper towel and move to the side for now...

  • Coat the bottom of the large pot with the non-stick vegetable spray...

  • Make sure this pot is on a large burner with the heat turned on medium-high.

  • Now add the lean ground beef (if you used scissors to open, clean to avoid E. Coli)

  • Stir (using the ladle) and try to 'chop' into smaller pieces rather than larger chunks...

  • When ALL of the beef is brown (and NO pink) you can attempt to drain any excess fat:
    • Tilt the pot towards the drain of your sink using the ladle to hold back the beef...
    • You may need to wipe that side with one of the extra paper towels.

  • Next, add both jars of tomato sauce & turn the heat on medium-low & stir well.

  • Now add the green pepper, chopped onion, red kidney beans, & diced tomatoes...

  • "Dust" the surface of the chili with the chili powder,
    and the red (cayenne) pepper & stir well...

  • One more time, "dust" the surface of the chili w/the chili powder,
    and the red cayenne pepper & stir well...

  • Turn the heat down to low & place the lid on it.

  • If you start making your rice now, the chili will be ready when the rice is done...

  • However, meals like chili are best for a cold day off to let it simmer low and slow...

  • So, whenever you feel you are ready, give yourself approx. 25 min. to cook the rice:

  • In the medium-sized pot on a small burner, add the 2 cups of water & 1 cup of rice...

  • Turn the heat on high & add the ½ teaspoon of salt & tablespoon of vegetable oil...

  • Turn the heat down to medium-low just before it begins to boil, stir & cover...

  • Set a timer for 20 min. & stir the chili, prepare drinks, clean-up,
    get out the cheese & crackers, etc.

  • When the timer goes off, turn the heat off of both burners & stir both the rice & chili...

  • Add a scoop (or two) of the rice first into the serving bowls,
    then add at least a couple of ladle fulls of the chili...

    Chili

  • Top with the shredded cheddar cheese blend & serve w/crackers & plenty of water!

  • TIP:
    Sprinkle just a little more red (cayenne) pepper & the chili powder over each serving bowl,
    ~ Mix well & enjoy! ~