4 cups UNCLE BEN'S® Original Converted® Brand Rice,
6 lbs. ground beef lean
4 cups onions, coarsely diced
4 cups green bell pepper, seeded and cut into large dice
100 fl. oz. (2 cans) canned tomatoes, diced
100 fl. oz. kidney beans, canned, rinsed and drained
4 cups beef stock
1/2 c. chili powder
1 Tbsp. cumin, ground
salt and pepper to taste
6 c. cheddar cheese, shredded
Sauté beef, onion and peppers in a large sauce pan/stock pot
until onions are translucent and beef is no longer pink. Drain
excess fat.
Add tomatoes, beans, beef stock, seasonings and Uncle Ben's® Converted®
Brand Rice. Bring to a boil over MEDIUM-HIGH heat, stirring frequently.
Reduce heat and allow to simmer for 15 minutes. Remove from heat, cool
and spoon into individual oven proof dishes.
Sprinkle with cheese and hold in the service refrigerator.
To serve: Re-heat chili in a 200ºC (400ºF) for 10 - 15 minutes
-
OR - re-heat in the microwave for 2-3 minutes and brown
the
top under the salamander (broiler).
Hint: A vegetarian version of this dish can be made
with a
variety of canned beans and added seasonings such as
garlic, smoke flavour and cilantro. Frozen corn niblets
and diced red pepper can be added for extra colour.
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