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Chili Beans with Rice
Chili Beans with Rice
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
175 minutes
Quick and tasty chili beans with beef and pinto beans, ready in under 45 minutes. Serve over rice for a satisfying weeknight meal.
Ingredients:
  • 2 cups (1 pound) dry pinto beans OR 4 15-ounce cans pinto beans, drained
  • 1 pound ground beef or ground turkey
  • 2 cups uncooked white rice
  • 1 yellow onion, chopped (about 1 1/2 cups)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped (about 1 teaspoon)
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon chopped parsley
  • 1 (14-ounce) can crushed or whole peeled tomatoes
  • 1 jalapeño pepper (cooked, canned), sliced (Note concerning the tomatoes and jalapeño pepper: my mother will substitute these on occasion with a cup of Pace brand salsa - works fine)
  • 1 teaspoon sugar
  • 1/2 cup of fresh cilantro leaves
Instructions:
  • For dried beans: Stovetop Method: In a pot, cover 2 1/2 cups of dry beans with at least 3 inches of water (about 3 quarts). Bring to a boil, then simmer covered for around 2 1/2 hours until soft and skins start to break. Pressure Cooker Method: Place 2 1/2 cups of dry beans in a 4-quart pressure cooker. Fill with water up to 2/3 capacity, and cook for 30 to 35 minutes until beans are soft and skins are just beginning to open. Allow pressure cooker to cool before opening. Strain beans from the cooking water.
  • Prepare the rice: In a medium thick-bottomed pot, combine 2 cups of rice with 3 cups of water (adjust if needed), 1 tablespoon of butter, and a teaspoon of salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat, let it steam covered for 10 minutes before serving.
  • In a large skillet over medium-high heat, cook onions in 2 tablespoons of olive oil until translucent, about 4 minutes. Stir in the garlic and chili powder, and cook for an additional minute. Transfer the onions to a bowl.
  • Increase the heat to high and add the meat to the pan with the onions. Sear for 1 to 2 minutes without stirring until the meat is nicely browned, then flip to brown the remaining sides.
  • Reunite the meat and onions with tomatoes and jalapeño. Mix in the onions and garlic. Adjust spiciness with extra chili powder if needed. Add tomatoes, sliced jalapeño, parsley, 1 tsp salt, and 1 tsp sugar. Stir well to blend flavors.
  • - Drain the cooked beans and combine with the meat and onions. Sprinkle in an extra teaspoon of salt as you add the beans. Simmer for 5 to 10 minutes, adjusting salt to taste.
  • Serve the dish by gently folding in fresh cilantro leaves just before serving or sprinkling them on top. Accompany the flavorful dish with rice or warm corn tortillas.

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