Chili and Rice Bowls

OK, so let's talk chili and rice bowls. We loved this idea of making a simple hearty chili, and then turning it into a rice bowl sort of Chipotle style (minus the E Coli, of course). This was better the next day as leftovers, and more awaits me in the freezer. The author also suggests topping tortilla chips with the chili and melting cheese atop for some delicious nachos, so when I hit that freezer stash it's going to be for that purpose.

Chili and Rice Bowls
-adapted from Dinner: A Love Story's turkey chili

-1 large onion, chopped
-1 clove garlic, minced
-2 T oil
-1 lb ground beef or turkey (beef for me)
-salt/pepper
-2 T chili powder (the recipe calls for 4. I used 3 and it was WAY too hot--I had to do some doctoring to fix the problem. Use chili powder amounts that suit you)
-28 oz can diced tomatoes (or more--I think I used an additional 14 oz can)
-1 t. oregano
-1/8 t. cayenne
-1 bay leaf
-1/4 t. cinnamon (do NOT leave this out)
-1 t. brown sugar (I added this to deal with the spicy issue)
-1 can black beans, rinsed and drained
-8 oz can tomato sauce or water (I also added this to slightly dilute spiciness and make a saucier chili. Do what you will.)


Saute onion and garlic over medium low heat about 3 minutes. Turn up heat and add ground meat, sauteing until cooked through. Add salt, pepper, and chili powder and cook for a minute or so, then add tomatoes and remaining spices. Bring to boil, turn down heat and simmer for 10-15 min. Add beans and additional liquid (tomato sauce or water) if needed. Cook for 5 minutes or so, or until beans are warmed through. Serve over rice (we used brown) and top with fixins' of your choice--we used a couple crushed tortilla chips, sour cream, cheese, cilantro, diced avocado, and a wedge of lime. Delish!