Beef and Black Bean Chili with Rice

Rice and beans is a dish, which are a staple of Latin American, Caribbean and Southwestern cuisine; and of course, chili and the culinary of the American southwest are nearly inseparable. However, how would you feel about a recipe which splits the difference?
This is exactly such a recipe. Instead of plain pinto beans, a Texas-style chili (with the addition of pinto beans, of course) is served over rice, which you will agree once you try it, is a perfect combination.

If you like your chili bold, spicy, and thick, then this is the chili con carne recipe for you. You could simply serve it in a bowl, but this particular recipe begs to be served over a bed of tender, perfectly cooked rice. This recipe calls for long grain white rice, but if you prefer brown or any other variety, go ahead and substitute your favorite type. Chili is a flexible kind of recipe and this one is no exception.

Chili Con Carne Over Rice

Summary: coming soon


2 cups long grain white rice, cooked
2 pounds chuck roast, cut into ½” cubes
2 15-ounce cans black beans, drained and rinsed
2 large yellow or white onions, diced
2 jalapeno peppers, diced
6 garlic cloves, minced
2 tbsp chili powder
2 tbsp oregano
1 tbsp cumin
1(12-ounce) can beer
1 cup water, or as needed
A little cornmeal as needed to thicken the chili
Salt and black pepper, to taste
Diced onion and chopped cilantro, for serving


Start by browning the cubed chuck roast in a Dutch oven with a little oil, turning to cook all sides evenly.
Add the onions, jalapeno and spices and cook for 3-4 minutes or until the onion and garlic become translucent, stirring regularly to prevent burning.
Add the beans, beer and water and bring to a boil, then reduce to a simmer and cook, covered for 1-2 hours or until the beef is thoroughly cooked, adding more water if needed.
Thicken with cornmeal and serve over long grain white rice.
Preparation time: 1 minute(s)

Cooking time: 1 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Photo Description:

Chili con carne served over rice is an unbelievably satisfying meal which can sate even the largest of appetites in a hurry. This chili con carne recipe is especially good, offering everything that a chili lover or a fan of rice and beans could ask for, all served up on one plate. If you’re making this chili for a larger group of diners or want to make sure that you have plenty of leftovers (you’ll want leftovers, trust us here), double or triple the recipe – like other chili recipes, this tastes even better leftover and freezes well if you’d like to keep some aside for later.
Beef and Black Bean Chili with Rice Beef and Black Bean Chili with Rice Reviewed by looking every things on July 14, 2017 Rating: 5

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