It's Time to Talk Chile

In Under One Hour

I have been making this chile for almost 10 years now. I've tweaked it a bit here and there, but it's been pretty much the same since the beginning. It's healthy, tasty, and you don't have to cook it all day long. In less than one hour, you can be eating hot, homemade chile. 

  • 1 lb Super Lean Ground Beef (7-8% fat)
  • 1 medium White Onion
  • 1 Green Pepper
  • 1 Red Pepper
  • 2-3 cloves Garlic
  • 1 can Kidney Beans (14 oz)
  • 1 can Crushed Tomatoes (14 oz)
  • 1 can Tomato Sauce (14 oz)
  • 1 can Sweet Corn (14 oz)
  • 2-3 t Chile Powder
  • 2 t Ground Cumin
  • 1 t Dry Basil
  • 1/2 t Black Pepper
  • pinch of Cayenne Red Pepper

  • Finely chop onion, peppers, and garlic. 
  • In a large gourmet pan or stock pot, brown the ground beef with the onion, peppers, and garlic. Lightly season with salt and pepper while browning.
  • Drain kidney beans and rinse well. 
  • Drain corn.
  • When beef mixture has lightly browned*, add remaining ingredients.
  • Bring to a boil, reduce heat and simmer 20-30 minutes, stirring occasionally. 
*Note: don't overcook the meat in this step - the pink should be just vanishing as you add your remaining ingredients. Overcooking will lead to rubbery, bland meat. Blech!

Browning the meat with onion, peppers, and garlic.

Kidney beans, corn, crushed tomatoes, tomato sauce, spices.

Fast and easy Chile!

  • Serve over rice or orzo pasta
  • Top with grated cheddar and/or monterrey jack cheese, olives, onions, green onions, sour cream, or anything you like!
  • For some crunch: serve with corn chips or saltine crackers
  • Instead of chips, serve with corn bread!
Medium Cheddar & Monterrey Jack Cheeses


  • Ground turkey, ground chicken, chopped chicken breast for ground beef. I have often added half of a chopped chicken breast to the ground beef for a chicken AND beef chile!
  • More or less spicy? Omit cayenne and use less chile powder for a milder chile. Bump it up for some 5 alarm grub. 
  • Add any other vegetables you desire! I find that without at least 1 green pepper and the onion, that the chile is missing something, but it has never suffered from adding more. If you add hard vegetables such as carrot or potato, you may need to simmer for a bit longer to make sure they are cooked through. Also, if you increase the volume of your veg, you may also have to bump up the spices just a bit as well - more volume, more seasoning needed. 

I can't tell you how many people tell me that they have a hard time cooking rice. This is my method for perfect rice, without a rice cooker. 
  • For White, long grain Rice: your rice to water ratio needs to be 1:2. This mean if you have 1 cup of dry rice, you need 2 cups of water. Multiply as needed for more servings. This is NOT the time to estimate. Use your measuring cups. It makes a difference. 
  • Oil - I use a splash of olive oil. You can use any oil that you prefer, but olive oil works great for us and is a healthy fat to boot. 
  • Seasoning. 1 teaspoon of course salt or 1 bouillon cube. I love the Knorr brand bouillon - I keep beef, chicken, and vegetable flavors on hand just for making rice. 
  • In a 3 quart pot with a tight fitting lid, add all ingredients (Rice, water, oil, seasoning). You can give it a swirl to make sure all of the rice is wet, but otherwise DO NOT STIR. 
  • Bring to a boil, uncovered.
  • Reduce heat to low, cover, and cook for 20 minutes. LEAVE IT COVERED. Do not peak and DO NOT STIR! 
  • When the 20 minutes is up, check for doneness. You know it's done if a fork stuck in the rice will stand up on it's own. 
  • Fluff and serve. 
Perfect Rice!

Happy Cooking!


Alexis said...

Thanks for the rice info, I am one of those people who can never master rice...I need some with our crock-pot curry tonight so I will try this method.


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