Hello friends! Today I’m excited to share another recipe with you. I’ve only shared a few recipes on the blog so far but I have at least one more coming up pretty soon. You know the cooler weather makes us think of warm comfort food, and the approaching holidays make me think of sweet treats. Today’s recipe is part of a group challenge titled “Bloggers Best Chili – Cook-n-Share.” It’s a virtual chili cook off and I’m submitting my Easy Chili With Beans Over Rice.
At the bottom of this post you’ll find links to all the other 18 recipes that are being submitted. We hope you’ll try a few, or all, of the yummy recipes we’re sharing.
Now I know that’s a lot of chili eatin’ but it’ll be fun to try everyone different recipes because no two are alike. I know most people don’t eat their chili over rice; I never did either until I met my husband. That’s how he ate it growing up so I always make rice for him; I actually like it better with rice now.
Gather up all the ingredients and let’s get started. Just look at all the yummy spices that you’ll be adding!
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Easy Chili with Beans over Rice
Here’s what you’ll need
- 2 pounds Ground Beef
- 1-1/2 medium-sized Onions, diced
- 1-1/2 Bell Pepper, diced
- 3 Tbsp Olive Oil
- 3 14 ounce cans Diced Fire Roasted Tomatoes
- 2 -14 ounce cans Tomato Sauce
- 3 tablespoons Chili Powder
- 1-1/2 teaspoons Cumin
- 2 teaspoons Pink Himalayan Salt
- 1 teaspoon Paprika
- 3/4 teaspoon Ground Pepper
- 1/2 teaspoon Oregano
- 1/4 teaspoon Cayenne Pepper or Red Pepper flakes
- 2 teaspoons dried Fire Roasted Tomatoes (optional)
- 2 cloves Garlic or 1/2 tsp Garlic Powder
- 2 cans Chili Beans and or Pinto Beans
- 1 can Black Beans, rinsed
- Sour Cream
- Shredded Cheese
- Diced Avocados
With a sharp chef’s knife chop onion, garlic (if using fresh) and bell pepper. Next saute in olive oil in an 8 quart stock pot until the onion is slightly softened. Next, add the ground beef and brown. You can drain the fat if you like but I use grass-fed beef with very little fat so I never drain it because it has so much flavor.
Next add the tomato sauce, the diced tomatoes (I love this brand), and all the spices and stir. Cover and simmer on medium to medium-low heat for 45 minutes stirring occasionally. Adjust the temperature so it doesn’t stick or burn. Add all the beans and simmer for another 30 minutes.
That’s it, easy peasy, now serve your easy chili with beans over rice and add the yummy toppings you love best.
How yummy does that look?
I hope you enjoy this easy recipe; please visit my friends and try out their recipes as well.
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