• Cooking Time: 35 minutes
  • Servings: 4 servings
  • Preparation Time: 20 minutes


  • 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.


This chili recipe comes from the January/February 1991 Issue of 'Country Woman Magazine', and was submitted by Katherine Brown of Fredericktown, OH.

Author Credit: Katherine Brown

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!