Enjoy a comfort food classic with Chili con Carne with Rice. Chili con Carne with Rice is all the flavor you loved served with toppings on a bed of rice.
What You Need
Original recipe yields 9 servings
2 Tbsp. oil
2 onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef
1 can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up
1 can (15.5 oz.) red kidney beans, drained
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
2 tsp. dried oregano leaves
1 tsp. ground cumin
1/2 tsp. crushed red pepper
6 cups hot cooked long-grain white rice
1 cup KRAFT Shredded Cheddar Cheese
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oil in 6-qt. saucepot on medium-high heat. Add onions, green peppers and garlic; cook and stir 5 min. or until vegetables are crisp-tender. Add meat; cook and stir 5 min.
Add tomatoes, beans, broth, tomato paste and seasonings; stir. Bring to boil; simmer, partially covered, on low heat 1 hour or until thickened, stirring occasionally.
Serve over rice. Top with cheese and sour cream.
Prepare using KRAFT 2% Milk Shredded Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
How to Cut Up Tomatoes
Use a small knife to cut up tomatoes right in the can.
This chili freezes well. Prepare as directed; cool completely. Ladle into 1-qt. freezer containers and freeze up to 3 months. Thaw in refrigerator before heating to serve.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 46g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 9 servings, 1-2/3 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.