Chili Con Carne and Rice

 

This Chili Con Carne and Rice dish is our version of the Hamburger Helper Chili. Instead of using macaroni, we use quick cooking rice.  This recipe is just as easy as using the box mix, but it tastes so much better.  And we know what is going into our food, vs. what else did they put in those little packets.  

Ingredients

1 1/2 lb ground beef
1 onion, chopped
2 1/2 c. water
2 tsp. garlic powder
1 Tbs. cumin
1 1/2 to 2 Tbs. chili powder
1 1/2 to 2 Tbs. paprika
1 tsp. salt
Pepper to taste
Dash red pepper
2  beef bouillon cubes
1/4 tsp. Tony Cacheries Original Creole (optional)
1/4 c. flour
1/2 c. cold water
2/3 c. Minute rice

Directions

Brown the ground beef and onion together in a heavy cast iron skillet. Drain excess grease.

Add garlic powder, cumin, chili powder, paprika, salt, pepper, red pepper, beef bouillon cubes and Tony Cacheries Creole seasoning. Stir to coat the meat. 

Pour in the water, stir to combine.   Bring to a boil.

In a small cup or dish, mix flour and 1/2 cup cold water until smooth.  Pour into the hamburger mixture stirring constantly to keep it from clumping.

Add minute rice. Cover and simmer for 10 to 15 minutes or until rice is tender and cooked, stirring occasionally. Add more water if necessary.

Serve with cheese over the top, or melted cheese sauce if you have that.