Description
This spicy bowl recipe Chili-Red Beef And Rice is a satisfying, flavorful, and easy weeknight meal, featuring ground beef simmered in a rich chili-red sauce and served over fluffy rice.
Ingredients
- 1 lb lean or regular ground beef
- 1 cup white or brown rice, cooked
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp smoked paprika
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1.5 cups beef broth
- 1 can (15 oz) kidney beans, drained (optional)
- 1 Tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef, crumble it, and cook until no pink remains and it’s nicely browned (5-7 minutes). Drain excess fat.
- Sauté Aromatics: Reduce heat to medium. Add chopped onion to the skillet, stirring until it softens and becomes translucent (3-4 minutes). Stir in the minced garlic for about 1 minute until fragrant.
- Build Flavor Base: Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are wonderfully fragrant and lightly toasted. (If it looks dry, splash in 1-2 Tbsp beef broth to prevent scorching.)
- Simmer Chili Goodness: Pour in the canned diced tomatoes and beef broth. Add drained kidney beans, if using. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it meld for 20-25 minutes, stirring occasionally.
- Cook the Rice: While the chili-red beef simmers, prepare your chosen rice according to package directions (15-20 minutes).
- Combine and Serve: Ladle generous portions of the hot, flavorful chili-red beef mixture over a bed of fluffy rice. Top with your favorite additions for a satisfying meal.
Notes
For Keto/Low-Carb, swap regular rice for cauliflower rice and skip or reduce kidney beans. For Dairy-Free, omit shredded cheese and sour cream; use plant-based alternatives. Add a pinch of cayenne pepper (up to 0.5 tsp) for extra heat or a splash of apple cider vinegar (1-2 tsp) for brightness. Diced bell peppers or corn can be added with the tomatoes for more vegetables and color. To avoid overcrowding the pan, cook ground beef in two batches if your skillet isn’t large enough. Toasting spices briefly activates their oils and deepens their flavor. Taste and adjust seasonings as the chili simmers.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 350 g)
- Calories: 390 calories
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 60 mg