Beef Chili with Brown Rice

Ingredients

• Lean ground beef 120 g
• Cooked brown rice 150 g
• Kidney beans 50 g
• Diced tomatoes 50 g
• Chili spices 1 tbsp
• Onion 1/4 medium
• Garlic 1 clove
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare Ingredients. Gather all ingredients. If your brown rice is not cooked, cook it according to package instructions before starting. Finely chop the onion and mince the garlic if using.
   Tip: Cooking rice ahead of time or using leftover rice saves time.
2. Sauté Onion and Garlic. Heat 1 tablespoon of olive oil in a medium non-stick pan over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent. Add minced garlic and cook for another 30 seconds until fragrant.
   Tip: Keep stirring to prevent garlic from burning as it cooks quickly.
3. Cook Ground Beef. Add the lean ground beef to the pan with the onions and garlic. Break the meat apart with a wooden spoon or spatula. Cook for about 6-8 minutes until the beef is browned and no longer pink, stirring occasionally.
   Tip: Drain any excess fat from the pan if needed to keep the chili lean.
4. Add Spices and Tomatoes. Sprinkle the chili spices over the cooked beef and stir well to evenly coat the meat. Pour in the diced tomatoes and stir. Let it simmer for 5 minutes to allow flavors to blend.
   Tip: Adjust the amount of chili spices to your taste, adding more if you like it spicier.
5. Add Kidney Beans and Simmer. Add the drained kidney beans to the chili mixture. Stir and cook for another 3-4 minutes until beans are heated through. Season with salt and black pepper to taste.
   Tip: If the chili seems too thick, add a splash of water or broth to loosen it.
6. Serve with Brown Rice. Place the cooked brown rice on a plate or bowl. Spoon the hot beef chili over the rice. Serve immediately while warm.
   Tip: Garnish with fresh cilantro or a dollop of sour cream if desired.

Pro tips

• Use lean ground beef to reduce fat content and keep the chili healthy.
• Prepare brown rice in advance or use leftover rice to save cooking time.
• Adjust chili spices to suit your heat preference; start with less and add more gradually.