There are a million different versions of chili and most people have their tried and true favorite. Nick and I typically don’t like very spicy dishes, so this chili recipe that my mom passed along to me from another family member fits the bill for us. It’s warm, hearty and not too spicy (not spicy at all if you leave out the chili powder!). The addition of rice and omition of beans certainly make this nontraditional! This chili can be thrown together in less than 30 minutes so it’s also perfect for a quick meal!
3/4 lb. ground beef
1/3 cup chopped onion
1 tablespoon chili powder
1/2 teaspoon dry mustard
1 pkg (10-oz) frozen sweet whole kernel corn
1 cup diced green pepper
1 can (15-oz) tomato sauce
1/2 cup water
1 cup instant rice
1/2 cup shredded cheddar cheese
1. Brown beef and onion in a skillet over medium-high heat.
2. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to a full boil, stirring occasionally.
3. Stir in rice, reduce heat, cover and simmer for 5 minutes.
Sprinkle with cheese.
Filed under: Beef