Servings: 6
Calories: 622kcal
INGREDIENTS
- 1 lb extra lean ground beef (450g)
- 2 tbsp vegetable oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 jalapeno peppers (seeded and finely sliced)
- 1 tsp McCormick chili seasoning
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp dried basil
- ¼ tsp ground pepper
- 1 can dark red kidney beans (rinsed and drained) (15.5 oz/440g)
- 1 can diced tomato (14.5 oz/410g)
- 1 can tomato sauce (8oz/227g)
- 1 tsp brown sugar
- 1 tsp salt (or to taste)
- 1 oz semi-sweet baking chocolate
For Tomato Rice
- 2 cups long grain rice (rinsed and drained) (400g)
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (chopped)
- 1 tsp cumin seeds
- 1 cup diced tomatoes with juice
- 2 cups water (480ml)
- 1 cup frozen green peas (140g)
- 1 tsp salt
INSTRUCTIONS
- In a large pot, heat vegetable oil. Sauté onion, garlic, and jalapeno peppers until tender.
- Add ground beef and cook until lightly brown.
- Add chili seasoning, paprika, cumin, basil, and pepper.
- Stir in kidney beans, diced tomatoes, and tomato sauce.
- Bring to a boil, add sugar, salt, and chocolate. Reduce heat and let simmer for 30 minutes. If it gets too thick, add ½ cup water.
For Tomato Rice
- In a pot, add olive oil. Sauté onions and garlic until soft. Add cumin and rice, stir to mix well with onions and garlic, about 2 minutes.
- Pour in diced tomatoes and water. Bring to a boil, add green peas and salt. Reduce heat and let it simmer for 10 to 15 minutes or until all water is absorbed.
- Turn heat down to the lowest setting and leave pot on stove for another 5 minutes. Turn off heat, remove pot. Let sit for 10 minutes.
NUTRITION
Calories: 622kcal
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