Monday, October 11, 2010

College Cooking Class: Beef Chili With Rice

The spices used to cook up this hearty meal make the kitchenette portion of my studio apartment smell amazing. I also got several of the ingredients at the 99¢ Store, making it an incredibly affordable dish that included six servings.

- 2 cups rice
- 1 pound ground beef
- 2 cans of diced tomatoes
- 1 can of pinto beans
- 1 can of black beans
- 1 can of kidney beans
- spices: salt, pepper, chili powder, red pepper flakes, garlic powder, oregano (or anything else you like, such as cumin)
- cheddar cheese (as much or as little as you like to put on top)
- 1/2 pound of broccoli
- olive oil

1) Cook rice and set aside. If you have a rice cooker, I am jealous. If you don't, add two cups of rice and four cups of water in a large pan, bring to a boil, then turn turn and stir slowly until the water evaporates and rice is fluffy)

2) Coat a skillet with some olive oil. Brown the ground beef and add a dash each of salt and pepper. Cover and set aside.

3) Combine cans of tomatoes and three types of beans into a large pot on high heat. Stir in small amounts (i.e. a teaspoon of salt, pepper, chili powder, red pepper flakes, garlic powder, and oregano), and then add more of which ever spices you prefer (some people like it really spicy!). Switch to medium heat and cover, but remember to stir occasionally.

4) Meanwhile, steam broccoli in the microwave by covering it with water and plastic wrap. Then strain in a colander and cover to keep warm.

5) Strain the ground beef in a colander, then mix into the pot of chili.

6) Do a taste test and add a few more spices if necessary.

7) Grab a bowl, add some rice, spoon on some chili, and sprinkle with cheese. Don't forget to serve some broccoli on the side to balance out the meal.

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