Chili with Rice

  • 1 lb Ground Chuck
  • 1/2 cup Green Pepper, diced
  • 1/2 tsp ADAMS GARLIC SALT
  • 1 tsp ADAMS SEASONING SALT
  • 2 Tbl ADAMS CHILI POWDER
  • 4 Tbl ADAMS CHOPPED ONION or ADAMS DICED ONION
  • 2 cups Cooked Pinto Beans (or 1- 15 oz. can Pinto or Kidney Beans, drained
  • 3 cups Cooked Rice
  • 1 Tbl Vegetable Oil
  • 2 Tbl Flour
  • 2 cups Tomatoes (1- 16 oz. can)
Cook pinto beans and rice according to directions on packages. Heat oil in a large pan or skillet. Brown meat and flour. Drain grease off. Add green pepper. Cook over moderate heat 5-7 minutes, stirring frequently. Add pinto beans, tomatoes, ADAMS GARLIC SALT, ADAMS SEASONING SALT, ADAMS CHILI POWDER AND ADAMS ONION. Cook uncovered 5 minutes. Serve over hot fluffy rice. Yield: About 6 servings

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chili with rice

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