1 lb. ground beef
1 cup onion, chopped
1/2 cup green pepper, chopped
1 clove garlic, minced
1 cup tomato juice
1 can red kidney beans, undrained
4 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
1/2 cup uncooked long-grain rice
1 can diced tomatoes (the recipe didn't call for these, but I like tomatoes in my chili!)
1 cup canned or frozen corn
1/2 sliced black olives
1 cup Cheddar or Monterey Jack cheese, shredded
In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is brown and vegetables are tender; drain fat.
Add tomato juice, kidney beans, chili powder, oregano, salt rice and tomatoes (optional); cover and simmer for 25 minutes or until rice is tender.
Stir in corn and olives; cover and cook 5 minutes more.
Sprinkle with cheese, cover and cook only until cheese melts, about 1 to 2 minutes.
Pairs Well With
This chili recipe comes from the January/February 1991 Issue of 'Country Woman Magazine', and was submitted by Katherine Brown of Fredericktown, OH.