Recipe Talk

Looking for a chili recipe that has rice instead of beans. With cubes of beef not ground beef. Had many years ago.

Cube Steak Beef Chili

RECIPE INGREDIENTS:

2 tsps. vegetable oil

1 lb. beef cubed steaks

4-1/2 tsps. Spicy Seasoning Mix*, divided

1 medium onion, chopped

1 can (28 oz.) plum tomatoes, undrained

2 cups frozen whole kernel corn

*SPICY SEASONING MIX

3 tbsps. chili powder

3 tsps. ground cumin

1-1/2 tsps. garlic powder

3/4 tsp. dried oregano leaves

1/2 tsp. ground red pepper

*Combine all ingredients. Store, covered, in airtight container. Shake before using to blend. Yield: about 1/3 cup.

1. Heat oil in deep large skillet over medium heat 5 minutes. Meanwhile cut each beef steak lengthwise into 1" strips; cut crosswise into 1" pieces. Sprinkle beef with 2 teaspoons spicy seasoning. Stir-fry beef and onion 2 to 3 minutes. Season with salt, if desired. Add tomatoes (break up with back of spoon), corn and remaining 2-1/2 teaspoons spicy seasoning. Bring to a boil; reduce heat to medium-low and simmer, uncovered, 18 to 20 minutes. Makes 4 servings.

** Serve over rice or in a bowl with salad as a side dish..
Great Recipe.

Chili with Rice

Ingredients

1 pound ground beef

15 1/2 ounces kidney beans drained (optional)

1 small green bell pepper chopped

11 oz sauce condensed, zesty tomato

3/4 cup water

1 3/4 ounces chili seasoning mix

1 each minute rice cooked

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.

www.foodtv.com

Chili on Rice

Recipe courtesy Kathleen Daelemans

Prep Time: 15 min Inactive Prep Time: 0 min Cook Time: 55 min Level:

Easy Serves:

8 servings Ingredients

3 teaspoons olive oil

1 medium onion, diced

1/2 red pepper, diced

1 large carrot, diced or shredded

1 clove garlic, minced

1/2 tablespoon chili powder

1 teaspoon ground cumin

1 (15-ounce) can whole or chopped tomatoes

1 cup broth (vegetable, chicken, tomato juice or water)

1 (28-ounce) can black beans

1 ear corn, kernels removed

Coarse salt and freshly ground black pepper

Perfect Microwaveable Rice, recipe follows

Directions

In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious.

Add the tomatoes, broth, black beans and corn to the pot with the vegetables. Bring to a boil, reduce to a simmer. Cook 10 to 20 minutes, until flavors are well combined. Taste and adjust seasonings with salt and pepper.

Serve over rice.

Note: If the chili seems too thick, thin out with water or chicken stock.

Perfect Microwave Rice:

2 cups long grain rice

3 1/2 cups water or stock

1 1/2 teaspoons butter or oil

Salt and freshly ground black pepper

Place all ingredients in a large glass measuring or any microwave safe bowl. The rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.

Yield: 6 to 8 servings