Rics Chili Beans Recipes

Steps:

• In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
• Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
• Fluff with fork and garnish with green onions.

Steps:

• In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

Steps:

• In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
• In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.
• In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
• In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
• Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Steps:

• On Medium high heat brown ground beef in a skillet or dutch oven.
• Add 1/4 tsp blk pepper and the onion salt with seasoned salt. Drain.
• Add beans and tomato sauce, chili powder and 1/4 tsp black pepper.
• Simmer 15 minutes, stirring occasionally.
• Seve as a side to meat or serve in bowls as a meal.
• We enjoy saltine crackers, chips or tortillas with this chili.

Steps:

• In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender., Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.

Steps:

• Cover chili with very hot water. Let stand until chili is soft; drain. Seed and finely chop chili.
• Heat oil in 2-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until onion is tender.
• Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
• Stir in chili and remaining ingredients except avocado. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring frequently. Top each serving with avocado.

Steps:

• Cook bacon in 10-inch skillet over medium-high heat, stirring occasionally, until crisp; drain on paper towels. Set aside.
• Add remaining ingredients except cheese and bacon to skillet. Heat to boiling; reduce heat to medium.
• Cover and simmer 5 minutes; remove from heat. Sprinkle with bacon and cheese. Cover and let stand about 5 minutes or until liquid is absorbed and cheese is melted.

Steps:

• In small bowl, rub onion and 1/2 teaspoon salt together with fingers. Add enough water to cover onion; pour onion and water into strainer to drain. Return onion to bowl. Repeat rinsing and draining several times to remove harshness. Drain well, removing all excess water. In medium bowl, mix onion and remaining salsa ingredients. Refrigerate until serving time.
• In small bowl, place rice and enough water to cover. Let stand about 15 minutes. Pour rice and water into strainer to drain well. In 3-quart saucepan, heat vegetable oil over medium-high heat. Cook and stir garlic in oil until light golden brown. Add rice; cook 3 minutes, stirring often. Add 3 cups water and 1 teaspoon salt. Heat to boiling over high heat; reduce heat. Cover; simmer 15 minutes. Remove garlic slices from rice with fork before serving.
• Meanwhile, in 4-quart Dutch oven, mix all chili ingredients. Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
• In small bowl, mix Salsa Cream ingredients.
• To serve, spoon 1 cup rice on one side of large shallow soup bowl. Spoon 1 1/2 cups chili next to rice. Top with Salsa Cream and 3-Pepper Salsa.