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Easy Chili & Rice For A Crowd: Date Added: 29 Jul 2011
Listed in: Rice & Grains

5 pounds ground beef or ground turkey
4 cups chopped onions
4 cloves garlic, minced
1/3 cup chili powder
1 tablespoon ground cumin
2 teaspoons black pepper
2 cans (29 ounce each) crushed tomatoes
2 cups beef broth
4 cans (15 ounce each) red kidney beans, drained
7 cups water
2 tablespoons butter, optional
2 teaspoons salt, optional
4 cups uncooked long grain rice

Cooking Instructions

Servings: 20 servings (1 cup chili, 3/4 cup rice)

1. In two batches, brown the beef in 4-5 quart stock pot or Dutch oven over medium-high heat, stirring occasionally; drain excess fat.
2. Return beef to pot; add onion, garlic, chili powder, cumin, pepper, tomatoes and broth. Simmer 15 minutes, stirring occasionally.
3. Add beans and simmer 15 minutes longer. Add salt to taste. Serve over rice. For Smoky Chipotle Chili: Add 1 to 2 tablespoons chopped chipotle peppers in adobo sauce.

STOVETOP METHOD: The traditional way to cook rice in a large pot with a tight cover. Bring water, butter and salt to boil in a 5-quart stock pot or Dutch oven over high heat; add rice and stir with a fork. Reduce heat to low, cover tightly and simmer according to the time given on package. Remove from heat, let stand 5 minutes. Fluff with a fork. OVEN METHOD: An advantage is you won't tie up stovetop space needed to cook other dishes. Preheat oven to 350 degrees. Bring water, butter and salt to boil over high heat in a saucepan. Place 13-inch by 9-inch metal or disposable foil baking pan on a flat baking sheet; add rice. When water boils, place baking sheet with pan in oven. CAREFULLY pour the boiling water into the pan. Stir with a fork, cover tightly with foil and bake 25 minutes. Turn off oven; let stand 5 minutes. Fluff with a fork. For Firmer Rice, reduce water by 1/2 cup; for Softer Rice, increase more water by 1/2 cup.

Recipe used with permission by the USA Rice Federation. For more information about rice, visit

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