Not Chili

Well, I call it chili. But the husband insists that if it has rice in it, it can't be chili, no matter how good it is (and it is good!). This is how my ma always made chili at home - served over rice - and it's still my favorite (and it might soon become the husband's, too).

1 1/2 cups white rice
2-3 cloves garlic, roughly chopped
Olive oil
A little salt
A little ground pepper
1 lb ground beef, thawed
1 tbsp chili powder, plus more
1/2 tsp ground cumin, plus more
1 28 oz can whole tomatoes
1 8 oz can tomato sauce
1 can red kidney beans (you know, whatever the size is between 8 oz and 28 oz - the regular size), drained and rinsed

Cook your rice.

Meanwhile: drizzle a healthy amount of olive oil into the bottom of the pot, then add your garlic and heat over medium, adding a little salt and ground pepper. Just let that get hot and aromatic, then mix in the ground beef, red chili powder, and cumin. Let the beef brown.

Once the beef is browned, add your tomatoes and tomato sauce. Break up the whole tomatoes well with a wooden spoon. Bring the sauce to a boil, then turn to low and partially cover, simmering for about 1/2 to a 1 full hour. You can sprinkle more chili powder and cumin in at this point, according to your taste.

15 minutes before the sauce is done, add the kidney beans and cook another 15 minutes.

Serve over/mix into rice - yes, RICE! - and enjoy!