Smoky Beef and Brown Rice Chili

 This rich, hearty chili gets its smoky flavor from the smoked paprika. If you want a milder, less smoky chili, omit or reduce the smoked paprika slightly.



Ingredients

  • 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 oz) crushed tomatoes
  • 1
    can (15 oz) Progresso™ black beans, drained, rinsed
  • 1
    cup beef both 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

Steps

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.

2 Add remaining ingredients except 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.

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