Chili Beans with Rice

Louisiana style chili beans with ground beef and pinto beans, served over rice.
Ingredients

Main Course
  • 2 cups (1 pound) dry pinto beans OR 4 15-ounce cans pinto beans, drained
  • 1 pound ground beef or ground turkey
  • 2 cups uncooked white rice
  • 1 yellow onion, chopped (about 1 1/2 cups)
  • 2 cloves garlic, chopped (about 1 teaspoon)
  • 2 Tbsp olive oil
  • 1 to 2 Tbsp chili powder
  • 1 Tbsp chopped parsley
  • 1 14-ounce can of crushed or whole peeled tomatoes
  • 1 jalapeño pepper (cooked, canned), sliced (Note concerning the tomatoes and jalapeño pepper: my mother will substitute these on occasion with a cup of Pace brand salsa - works fine)
  • Salt
  • 1 teaspoon sugar
  • 1/2 cup of fresh cilantro leaves
Directions
  • If using dry beans, cook the beans: (If using canned beans, skip this step.) Put the pinto beans into a large pot and cover with at least 3 inches of water (about 3 quarts of water). Add 2 teaspoons of salt. Bring to a boil and lower the heat to a simmer. Simmer, covered, for 2 to 2 1/2 hours or until the beans are tender.
  • Cook the rice: While the beans are cooking cook the rice according to the instructions on the rice package. Add a Tbsp of butter to the rice while it is cooking for flavor.
  • Sauté the onions: In a large skillet, sauté onions 2 Tbsp of olive oil until translucent on medium high heat, about 4 minutes. Add the garlic and chili powder and cook for a minute more. Remove from pan to a bowl, setting aside.
  • Brown the meat: Increase the heat to high and add the meat to the pan. Let cook for a minute or two without moving so that the meat gets browned, then turn to brown on the other sides.
  • Combine meat and onions, add tomatoes and jalapeño: Add back the onions and garlic. Taste for spiciness and add more chili powder if desired. Add one can of tomatoes. Add sliced Jalapeno pepper. Add chopped parsley. Add 1 teaspoon of salt. Add 1 teaspoon of sugar to counteract the acidity of the tomatoes.
  • Add the cooked beans: Once the beans are cooked, drain them. Add the beans to the meat and onions, adding another teaspoon of salt to the beans as they go in. Simmer for 5-10 minutes, tasting and adding more salt if needed to taste. Stir in cilantro leaves right before serving, or sprinkle on top. Serve over rice or with warm corn tortillas.

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