3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Looking for a cozy, satisfying dish that brings everyone to the table? Our Hearty Beef Chili with Shredded Cheese and Rice is the answer. This easy beef chili recipe packs a punch of flavor with tender ground beef, hearty beans, and a zesty tomato base. Top it off with melty cheese and serve alongside fluffy yellow rice for a comforting weeknight dinner that’s sure to please.
Why You’ll Love This Recipe
This Hearty Beef Chili is not only delicious but also incredibly easy to prepare. It’s perfect for busy weeknights and can be customized to fit your family’s taste. Here’s why you’ll want to make it:
- Flavor-packed: A blend of spices and ingredients that deliver a robust taste.
- Easy to make: Quick prep and simple steps mean less time in the kitchen.
- Versatile: Customize with your favorite toppings and sides.
- Meal prep friendly: Great for leftovers and can be frozen for later.
- Comforting: Perfect for chilly evenings or when you need a little pick-me-up.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cups cooked yellow rice
- 1 cup beef broth or water
- 1 tbsp olive oil
How to Make Hearty Beef Chili
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and ground beef to the pot. Cook, breaking up the meat with a spoon, until the beef is browned and cooked through, approximately 5-7 minutes.
- Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another minute to toast the spices.
- Add the crushed tomatoes, kidney beans, and beef broth. Stir well to combine.
- Bring the chili to a simmer. Reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally. This allows the flavors to meld.
- While the chili simmers, prepare the yellow rice according to package instructions.
- Once the chili is thickened to your liking, taste and adjust seasoning if needed. Serve hot, topped with shredded cheese and alongside the yellow rice.
Tips for the Best Results
- For extra depth of flavor, let the chili simmer longer, even up to an hour if time allows.
- Use a mix of beans for added texture and flavor—black beans or pinto beans work great.
- Adjust the spice level by adding chopped jalapeños or a dash of hot sauce if you like it spicy.
Easy Variations
- Substitute ground turkey or chicken for a leaner option.
- Add diced bell peppers or corn for extra veggies.
- For a vegetarian option, swap the beef for lentils or more beans and use vegetable broth.
What to Serve With It
- Crusty bread or cornbread for dipping.
- A fresh salad to balance the richness of the chili.
- Sour cream or guacamole for added creaminess.
- Tortilla chips for a crunchy side.
Storage and Reheating
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. This chili also freezes well—just let it cool completely before transferring to a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cups cooked yellow rice
- 1 cup beef broth or water
- 1 tbsp olive oil
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
- Add garlic and ground beef; cook until beef is browned.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper; cook for another minute.
- Add crushed tomatoes, kidney beans, and beef broth; stir to combine.
- Bring to a simmer, reduce heat, and cook for 20-25 minutes.
- Prepare yellow rice according to package instructions.
- Serve chili hot, topped with cheese and alongside yellow rice.
Notes: For extra flavor, let the chili simmer longer. Adjust spices to taste.
