| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Inactive: | 5 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 teaspoons chopped garlic
- 2 jalapeno peppers, seeds and stems removed and chopped (use gloves, avoid breathing fumes, and protect your eyes when handling these and all hot peppers)
- 2 pounds ground beef
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons hot sauce (recommended: Tabasco)
- 2 (16 ounce) cans kidney beans
- 1( 29 to 32-ounce) can diced tomatoes
- 1 tablespoon finely minced fresh parsley leaves, plus 8 small sprigs for garnish
- 1 tablespoon finely minced fresh cilantro leaves, plus 8 small sprigs for garnish
- 4 cups beef consomme
- 2 cups brown rice
- 2 tablespoons butter
Instructions
- Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Stir in hot peppers and cook until they begin to soften. Add ground beef and cook until browned. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add tomato paste, hot sauce, beans, tomatoes, parsley and cilantro and simmer 30 minutes.
- While chili is simmering, bring consomme to a boil in a large saucepan. Stir in rice and butter and return to a boil. Reduce heat to low, cover and simmer 20 minutes without removing lid. Remove from heat and let sit 5 minutes.
- Spoon rice onto serving plate and top with chili and garnish with parsley and cilantro.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 679 |
| Total Fat | 33 g |
| Saturated Fat | 11 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 33 g |
| Cholesterol | 88 mg |
| Sodium | 1272 mg |
Reviews
I used this recipe for an office chili contest. I had not tried it before, but trusted Chef Robert would have a great chili recipe. The only things I changed were: no beans, no rice, and I exchange Tiger Sauce for the hot sauce. It won the chili contest and everyone at the office loved it.
This was my first time making chili and I’m a big fan of Robert Irvine. He’s one of my go-to chefs for recipes, so I started by searching for his name and chili and this is what I got. I made this recipe almost exactly as described except I used minced garlic, half black and half kidney beans, and I didn’t use fresh parsley. It really came out great! My fiancee and I loved it and I’m going to make another batch very soon. I didn’t bother making the rice, but we just added a little cheese and crackers and it was awesome! Great winter food.
Good basic recipe but one should never use ground meat in chili. Making roughly 3/8 to 1/2 inch cubes of meat is fast and easy if you put in the freezer for about 45 minutes before cutting. The difference is significant
Got to put you recipe to the test. Check out my show Called “The Rig Chef” on You-Tube” or twitter me at The Rig Chef?
This was pretty good. I skimmed on the peppers but next time will make it hotter.
Overall, this is a good basic recipe for chili and beans. Since I was serving this to my toddler as well as to my husband, I didn’t add the peppers, however I added extra cumin, 2 Tbsp. garlic powder, and 2 Tbsp. oregano for more flavor. i also added some water as the final product seemed drier than I prefer (I like a little gravy in my chili). Bottom line, worth the recipe with some adjustments.
The chili was not only easy to make but tasted really yummy. Definately will make again! The only part I didn’t care for was the Brown Rice.
This is so good! I will definitely make this again! Next time I might use pinto beans, just because we didn’t really favor the kidney. Overall though great recipe!
This chili is as easy to make as it is delicious! I am a total goof in the kitchen, but this recipe is very simple. I didn’t have jalapenos, so I used 2 poblanos (which were extremely hot). I served this with the chili corn muffins with chipotle butter (from Sandra Lee’s Semi-Homemade), and wow!. This was a delicious meal!
While finding Red Beans in the cabinet and Rice.. I wandered around the food network and found this recipe. OH MY GOSH… this was absolutely the best yet. Thank you Mr. Irvine & Food Network. Will do this one again and again.