Beef Chili with Kidney Beans and Brown Rice

Ingredients

• Lean ground beef 5 oz
• Kidney beans, cooked 1 cup
• Brown rice, cooked 1 cup
• Tomato sauce 1/2 cup
• Chili powder 1 teaspoon
• Ground cumin 1/2 teaspoon
• Garlic powder 1/2 teaspoon
• Onion powder 1/2 teaspoon
• Salt to taste
• Black pepper to taste
• Olive oil 1 tablespoon

Method

1. Prepare Ingredients. Gather all your ingredients. If your kidney beans and brown rice are not cooked yet, cook them according to package instructions before starting the chili.
   Tip: Using pre-cooked or canned kidney beans can save time.
2. Heat the Pan and Cook Ground Beef. Place a medium-sized skillet or saucepan on the stove over medium heat. Add 1 tablespoon of olive oil and let it warm up for about 30 seconds. Add the lean ground beef to the pan. Use a wooden spoon or spatula to break the beef into small pieces as it cooks. Stir occasionally to ensure even cooking.
   Tip: Cook the beef until it is browned and no longer pink, about 6-7 minutes.
3. Add Spices. Once the beef is browned, sprinkle in the chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Stir well to coat the beef evenly with the spices. Cook for another 1-2 minutes to let the spices release their aroma.
   Tip: Adjust the amount of chili powder depending on how spicy you like your chili.
4. Add Tomato Sauce and Kidney Beans. Pour 1/2 cup of tomato sauce into the pan with the beef and spices. Add the cooked kidney beans as well. Stir everything together gently to combine.
   Tip: If the chili looks too thick, add a splash of water to reach your desired consistency.
5. Simmer the Chili. Reduce the heat to low and let the chili simmer uncovered for about 10 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld together.
   Tip: Simmering longer can deepen the flavor, but 10 minutes is enough for this recipe.
6. Heat Brown Rice. While the chili simmers, warm the cooked brown rice. You can microwave it for 1-2 minutes or warm it in a small pan over low heat.
   Tip: Fluff the rice with a fork before serving for a better texture.
7. Serve. Spoon the warm brown rice onto a plate or bowl. Ladle the beef chili with kidney beans over the rice. Enjoy your hearty and nutritious meal!
   Tip: Garnish with fresh cilantro, shredded cheese, or a dollop of sour cream if desired.

Pro tips

• Use lean ground beef to reduce fat content and keep the chili healthy.
• Cooking the spices with the beef helps to enhance their flavors.
• If you prefer a thicker chili, mash some of the kidney beans before adding them.