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Lightning Chili and Rice Recipe

Lightning Chili and Rice

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on August 22, 2011

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    Good basic recipe but one should never use ground meat in chili. Making roughly 3/8 to 1/2 inch cubes of meat is fast and easy if you put in the freezer for about 45 minutes before cutting. The difference is significant

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  • on May 21, 2011

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    Got to put you recipe to the test. Check out my show Called "The Rig Chef" on You-Tube" or twitter me at The Rig Chef?

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  • on March 10, 2011

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    This was pretty good. I skimmed on the peppers but next time will make it hotter.

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  • on July 25, 2010

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    Overall, this is a good basic recipe for chili and beans. Since I was serving this to my toddler as well as to my husband, I didn't add the peppers, however I added extra cumin, 2 Tbsp. garlic powder, and 2 Tbsp. oregano for more flavor. i also added some water as the final product seemed drier than I prefer (I like a little gravy in my chili. Bottom line, worth the recipe with some adjustments.

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  • on April 16, 2010

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    The chili was not only easy to make but tasted really yummy. Definately will make again! The only part I didn't care for was the Brown Rice.

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  • on February 10, 2010

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    This is so good! I will definitely make this again! Next time I might use pinto beans, just because we didn't really favor the kidney. Overall though great recipe!

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  • on April 23, 2009

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    This chili is as easy to make as it is delicious! I am a total goof in the kitchen, but this recipe is very simple. I didn't have jalapenos, so I used 2 poblanos (which were extremely hot. I served this with the chili corn muffins with chipotle butter (from Sandra Lee's Semi-Homemade, and wow!. This was a delicious meal!

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  • on April 20, 2009

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    While finding Red Beans in the cabinet and Rice.. I wandered around the food network and found this recipe. OH MY GOSH... this was absolutely the best yet. Thank you Mr. Irvine & Food Network. Will do this one again and again.

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  • on January 15, 2009

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    Some of the best chili i have ever had. Love the thickness. Great as a topping on nachoes.

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  • on November 08, 2008

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    Even my picky 15 year old, who does not like spicy foods, thought it was great. The only change I made was to add a few handfuls of corn, simply because I love corn in my chili.
    I highly recommend this recipe.

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