[ recipe ] :: chili soup over rice

While we were snowed in this week, I took a few liberties with one of my favorite go-to recipes - my Stupid Easy "Can" Chili. Well, I forgot to add the onion, thought I needed to add water (I didn't), and let it simmer for a while...and somehow miraculously made a delicious soupy chili that I served over rice. The Hubs and I gobbled it up so fast we forgot to top it with the cheese I bought to go on top! A big, leafy green salad on the side rounded out the veggies for this meal.

Ingredients

1 lb lean ground beef, turkey, or chicken
1 14.5 oz can diced tomatoes with green chiles
2 14.5 oz cans of beans (any kind, but kidney, pinto, black, and great northern beans work best)
about 3 cups water (I just fill up two cans with water and use that to measure the water)
1 8 oz can of tomato paste
3 cloves garlic, minced (about 1 tbsp)
1 packet of chili seasoning
1 tbsp chili powder*
1 tbsp cumin*
2 cups rice, uncooked (makes 4 cups cooked)

*adjust the amount of spices according to your chili seasoning - some seasonings need an extra kick, and some don't!

Directions

In a large pot, thoroughly brown and crumble the ground meat. Drain fat from meat by placing the cooked meat on a stack of paper towels. Return meat to pot.

Over medium-high heat, add beans, garlic, chili seasoning, chili powder, cumin, tomato paste, and diced tomatoes. Stir well to combine. Then add the water and continue stirring until well-mixed. Reduce the heat to medium-low, cover, and let simmer for 20 minutes or more.

Meanwhile, cook the rice and set aside. When ready to serve, place 3/4c cooked rice in a bowl and top with chili soup. Makes 4 huge servings.

- Maggie White