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Shelby's Chili and Rice

Shelby's Chili and Rice

A Texas-inspired chili rice recipe made with ground beef, no beans, rich sauce, and endless topping options. Comfort food done right.
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Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 12 Servings

Equipment

  • Normal Kitchen Utensils

Ingredients
  

  • 3 Lbs Ground Beef You can also sub Pork or Turkey
  • 3 C Beef Broth
  • 1 C Beer, Water or Additional Broth
  • 2 C White Rice
  • 1 Large Yellow Onion, Diced
  • 1 10 Oz. Can Tomatoes with Green Chilies, Drained
  • 1 6 Oz. Can Tomato Paste
  • 6 Cloves Garlic, Minced
  • 6 Tbsp Chili Powder
  • 1 Tbsp Smoked Paprika or Regular Paprika
  • 1 Tbsp Ground Cumin
  • 1 tsp Mexican Oregano Or Regular Oregano
  • 1 tsp Black Pepper
  • 1 tsp Salt Plus more to taste
  • 1/4-1/2 tsp Cayenne Pepper (Optional)
  • 1/4 tsp Cinnamon (Optional)

Instructions
 

  • Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks. Cook in batches if you have to. You want to be able to spread the meat out in the pan to get some crispy edges.
    3 Lbs Ground Beef
  • Save 2 Tbsp of the beef fat and drain the rest off. Remove the beef from the pot and set aside.
  • Return the reserved beef fat to the pot and add the diced onion. Sauté over medium-high heat for 4-5 minutes with a heavy pinch of salt, until the onion is softened. Add the garlic and sauté another 30 seconds.
    1 Large Yellow Onion, Diced, 1 tsp Salt, 6 Cloves Garlic, Minced
  • Stir all the spices in with the onion and garlic and cook another 30 seconds until fragrant, stirring often. The spices will form into a paste.
    6 Tbsp Chili Powder, 1 Tbsp Smoked Paprika, 1 Tbsp Ground Cumin, 1 tsp Mexican Oregano, 1 tsp Black Pepper, 1/4-1/2 tsp Cayenne Pepper, 1/4 tsp Cinnamon
  • Add the tomato paste and the tomatoes and chilies. Stir another minute to combine everything and cook the tomato paste.
    1 10 Oz. Can Tomatoes with Green Chilies, Drained, 1 6 Oz. Can Tomato Paste
  • Return the beef to the pan and stir in the broth and beer.
    3 C Beef Broth, 1 C Beer, Water or Additional Broth
  • Once everything is mixed through, bring to a simmer, cover partially, and simmer gently for at least an hour, stirring occasionally. You can easily simmer this for up to 3 hours, or you can add it to a slow cooker and cook on high for up to 8 hours.
    Note: keep an eye on the liquid level while simmering. If the chili gets too thick, add a little water.
  • 30 minutes before serving, check the thickness of the chili. If it is too thin, take the lid off and let it reduce via steam. If it is too thick, add a little more water.
  • Prepare your rice using the package directions (usually add it to 4 C of boiling water, cover and steam on low for 20 minutes).
    2 C White Rice
  • Once the rice is cooked, check the chili one last time for salt and pepper.
  • Serve the chili over the rice. You can add whatever toppings you like (ideas in the notes), but Shelby's go-to is with a side of buttered corn.

Notes

Here are some extra additions you can consider for this chili (add right before simmering):
A can of black, pinto or kidney beans (this is not the Texas way!)
A diced bell pepper or jalapeño
Even a can of corn
Here are some topping ideas:
Sliced jalapeños
Grated cheddar or Monterey jack cheese
Sour cream
Fresh diced onion
Green onions
Cilantro
Lime
Keyword Beef, Beer, Chili, Cumin, Garlic, Hot, Onion, Red, Rice, Spices, Stew, White