Foodie Friday: Smoky Beef and Brown Rice Chili

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It is Foodie Friday. Every Friday, I will be putting up a recipe that I have made the previous week.

Today’s recipe is:

Smoky Beef and Brown Rice Chili

Smoky Beef and Brown Rice Chili

(recipe and picture courtesy of Betty Crocker. Click on the picture for link to the recipe)

Prep Time: 20 mins

Cook Time: 33 minutes**

Total Time: 53 mins

Serves: 8


1 lb lean (at least 80%) ground beef

1 medium onion, chopped

2 cups hot cooked brown rice**

2 cups Old El Paso Thick’n Chunky salsa**

1 can (28 ozs) crushed tomatoes

1 can (15 oz) Progresso black beans, drained and rinsed**

1 cup beef broth or water**

2 teaspoons chili powder

1 to 2 teaspoons smoked paprika**

1 teaspoon ground cumin

1/4 teaspoon ground red pepper (cayenne)

Toppings such as shredded Cheddar cheese, sour cream, and tortilla chips, if desired

How to Make

  1. In 5 to 6-quart stockpot, cook beef over medium-high heat, stirring frequently, until brown, drain. Add onion, cook 2 to 3 minutes, stirring frequently, until onion is tender and translucent. While browning beef, cook the rice**
  2. Add remaining ingredients except for toppings. Heat to boiling, reduce heat to medium-low and simmer about 10 minutes to blend flavors.
  3. Spoon into bowls to serve. Top with desired toppings.

What I did differently in this recipe (the **’s):

  1. I included the cook time for the rice.
  2. I used white rice.
  3. 2 cups= 1 jar. I also used Aldi’s brand mild chunky salsa
  4. I used Great Value black beans
  5. Used beef broth.
  6. I used regular paprika. I went to Walmart to pick up smoked paprika and it was $4. Wasn’t going to spend that.
  7. Felt I had to put cook the rice in the instructions.

Was it hard to make:

How long did it take me to make (compared to the recipe’s prep+total time):

Did BK and I like it:

More importantly, did my kids like it:

Will I make it again:

Thoughts on the dish, after the fact:

The difficulty of the dish: