Chili Beans with Rice

Very good recipe. I did it a little different to make it more of a one pot meal. I slowly cooked two pieces of bacon which yielded about 2 tbls of grease, took the bacon out to cool and added the onions and garlic per the recipe till translucent. I then added the rest of the ingredients minus the meat, rice and water for the rice until hot. Once hot I added the water for the rice, let it come to a boil, added the rice and let it simmer for about hour per the amount of time needed for the rice. For the meat, instead of doing it per the recipe, I grilled/smoked some beef ribs. To plate, I put a ladle of the pot contents on a plate and added slices of the grilled/smoked beef ribs on top. Slightly different, but very good.

Beans cooked in a pressure cooker can be hazardous. the bean will sometimes cover the hole at the top and the pressure cooker can explode.

This is why it is especially important to be careful when cooking beans in a pressure cooker. Never fill the cooker to capacity when cooking beans. ~Elise

Served over cornbread, dee-lish! Instead of canned jalapenos, I bought a whole one and roasted it on the gas stove. It added a kick to the dish, but the cheese and sour cream countered that nicely. Simple, healthy high-protein meal. Thanks Elise!

Hello, Elise!
I was wondering if I can use fresh tomatoes instead of canned? Would it make any difference?

Thanks for your site, I am from France and I use your recipes daily.

Tereze

Hello Tereze, yes you can. You may need to cook them longer in that last step, as canned tomatoes are already cooked. ~Elise

I liked the flavors and heartiness of this recipe. It was easy to make using canned pintos. I prefer my chili a little more saucy so I added a large can of tomato sauce and it was just right. Without the sauce, it was more of a sloppy joe consistency. Will definitely make again using this addition.

I wanted to let you know we used your Mom’s Chili recipe to feed 90 men at the church’s Winter Shelter program last night (the choir was in charge of cooking for the evening and I was the “lead” chef).

The church obtains most of the food from the SF food bank so some of the ingredients had to be substituted. We used 25 lbs of meat, five 6-lb cans of pre-cooked beans (kidney and black since pinto beans were not available), 30 cups of uncooked rice, 15 onions, 30 garlic cloves, two 6-lb cans of diced tomatoes and a mix of chili powder, cumin and salt/pepper. We served this with hot corn bread and offered lots of cilanthro as a topping for the chili. The men loved the recipe and many of them came back for seconds and thirds–those quantities made more than 90 portions, thank goodness.

Very Nice….. And right in context. We in the south call this dish CHILI BEANS because it’s a sweet take on regular chili! Don’t forget the sweet jalepeno/pimento cornbread!!!!! Thanks for sharing! I don’t comment ever! ( I used brown sugar dark and light one of each for about 2 tblsp with cayenne!)

I made this dish for dinner tonight and lets say it was a keeper! My boyfriend is veg, so I substituted the ground meat for veggie ground “beef”. I also used one canned chipotle pepper (needed to get rid of it) w/ some of its sauce instead of the jalapeno and, with that in mind, was conservative with the chili powder. Thanks for the great recipe! This is going in my regular rotation, for sure.