- Yield: 16 cups rice mixture and 24 cups chili
- Serving: 24
Nutrition facts (per portion)
- Calories: 480
- Carbohydrate Content: 46g
- Cholesterol Content: 65mg
- Fat Content: 19g
- Fiber Content: 6g
- Protein Content: 25g
- Saturated Fat Content: 8g
- Serving Size: 454g
- Sodium Content: 1340mg
- Sugar Content: 6g
- Trans Fat Content: .5g
- 4 lbs Ground Chuck
- 2 lbs Green Bell Pepper, chopped
- 2 32oz Cartons of Beef Broth (reduced sodium/regular)
- 4 14.5oz Cans of Diced Tomatoes
- 3 15.5oz Cans of Pinto Beans, rinsed and drained
- 3 1oz Taco Seasoning Mixes
- 4 cups U.S.-grown Long Grain Rice, uncooked and rinsed
- 2 cups Onions, chopped
- 6 cups Water
- 1 tbsp Salt
- 1 lb Sharp Cheddar Cheese, shredded
- 4 7oz Cans of Mild Chopped Green Chilies
- 1/3 cup Extra Virgin Olive Oil
Heat a large stock pot over high heat. Add the beef and cook until no longer pink, stirring occasionally. Add peppers, broth, tomatoes, and beans. Cover and bring mixture to a boil. Remove cover, reduce heat and simmer, uncovered, for 30 minutes. Stir in in the taco seasonings and continue cooking, uncovered, for 30 minutes or until thickened.
Meanwhile, combine onions, water, and salt in a separate stock pot. Bring to a boil, stir in the rice, return to a boil. Stir rice again, reduce heat to low, cover and cook 15 minutes or until just tender.
Remove rice from heat, stir in green chilies and oil until well blended. Stir in the cheese until melted.
Serve chili in bowls topped with rice mixture.
Makes about 16 cups rice mixture and 24 cups chili total. Serves 24; 3/4 cup rice mixture and 1 cup chili per serving
-As with most chilis, the flavors develop overnight and the texture will thicken. May make the chili a day ahead, but make the rice mixture the day of serving.
- This is great on the food budget. 4 lbs. beef serves 24! Adding the rice helps to stretch the food dollars and increases the serving size while providing plenty of protein per serving!