Chili with Rice
Submitted by Pammie
A 25-minute ground beef chili with kidney beans and zesty tomato sauce served over rice. Uses a chili seasoning packet for speed, making it the fastest chili for busy weeknights.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minWhen you need dinner on the table in under 30 minutes and you want something warm and filling, this chili over rice gets the job done without any fuss.
Ground beef, kidney beans, green pepper, and a can of zesty tomato soup come together with a packet of chili seasoning for a no-brainer one-pot meal.
Is it gourmet? Nope. Is it the kind of reliable, satisfying weeknight dinner that disappears from the pot before you can sit down? Absolutely.
Spoon it over a bed of rice and you’ve got a complete meal that even picky eaters will clean their plates for.
Pro Tips
- Brown the beef well and drain the fat thoroughly. Nobody wants greasy chili sitting on top of their rice.
- If you want more depth, add a splash of Worcestershire sauce or a pinch of smoked paprika to the mix. Small additions, big payoff.
Ingredients
Directions
Brown beef in skillet;drain fat.
Stir in kidney beans, soup, water and seasoning mix.
Bring to a boil. Reduce heat;cover and simmer 5 minutes, stirring occasionally.
Serve over cooked rice.
Comments
