Hearty chili over rice with cheddar, sour cream and green onion

$6.50/serving$6.68at the cheapest of your stores this week · 14 ingredients on sale

Ingredients

• ground beef450 g
• basmati rice1 cup
• kidney beans1 can (540 ml), drained
• yellow onion1 ea
• bell pepper1 ea
• garlic3 cloves
• roma tomato4 ea
• chili powder1 tbsp
• cumin2 tsp
• paprika1 tsp
• beef stock1 cup
• cheddar cheese80 g
• sour cream¼ cup
• green onion2 stalks

Method

1Prep

• •Dice the onion and bell pepper.
• •Mince the garlic.
• •Chop the tomatoes into 1/2 inch pieces.
• •Grate the cheddar.
• •Thinly slice the green onions.

2Brown the beef

• •Heat 1 tbsp oil in a heavy pot over medium-high heat.
• •Add the beef in one layer and brown undisturbed 3 minutes.
• •Break up the beef and cook until no pink remains.
• •Move the beef to a bowl, leaving the fat in the pot.

3Build the chili

• •In the same pot, soften the onion and bell pepper 5 minutes, scraping up the browned bits.
• •Add the garlic, chili powder, cumin and paprika and stir 45 seconds until fragrant.
• •Return the beef to the pot with the tomatoes and beef stock.
• •Simmer uncovered on low 25 minutes, stirring occasionally, until thick.

4Start the rice

• •Meanwhile, rinse the rice in a fine mesh sieve until the water runs clear.
• •Combine the rice with 1½ cups salted water in a small pot and bring to a boil.
• •Cover and cook on low 15 minutes until the grains are tender.
• •Let it rest for 5 minutes.

5Simmer the beans

• •Stir the kidney beans into the chili.
• •Simmer 10 minutes until thick.
• •Taste and season to taste with salt.

6Plate

• •Fluff the rice into bowls.
• •Ladle the chili over the rice.
• •Top generously with the cheddar, sour cream and green onions.