Serves: 40
Prep Time: 70 minutes
Meal Occasion: Side Dish, Main Dish, Afternoon Snack, Lunch, Dinner
Cuisine Type: Santa Fe, Southwestern, Tex-Mex
Ingredients
| 4 | cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 6 | lb. lean ground beef |
| 4 | cups green bell pepper seeded and cut into large diced pieces |
| 100 | fl. ozs. kidney beans canned, rinsed and drained |
| 100 | fl. ozs. canned tomatoes diced |
| 4 | cups onion coarsely diced |
| 6 | cups cheddar cheese shredded |
| 1 | Tbsp. ground cumin |
| 1/2 | cup chili powder |
| 4 | cups reduced sodium beef stock |
Instructions
1. Sauté beef, onion and peppers in a large sauce pan/stock pot until onions are translucent and beef is no longer pink. Drain excess fat.
2. Add tomatoes, beans, beef stock, seasonings and rice.
3. Bring to a boil over medium-high heat, stirring frequently.
4. Reduce heat and allow to simmer for 15 minutes.
5. Remove from heat, cool and spoon into individual oven proof dishes.
6. Sprinkle with cheese and hold in the service refrigerator.
7. To serve: Reheat chili in a 400°F oven for 10 - 15 minutes, or reheat in the microwave for 2-3 minutes for the cheese to melt.
