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Cheese Chili with Rice |
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| Submitted by: Admin on 06/26/2007 | |||||||
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This quick-to-fix chili can be on the table in minutes. Crisp crackers can be served with the chili instead of rice, if you prefer.
Ingredients1 can (16 oz.) kidney beans, undrained2 Tbs. hot chili sauce or more - to taste 1 cup shredded sharp Cheddar cheese Salt to taste Hot cooked rice DirectionsIn saucepan saute onion and garlic in butter until onion is tender.Ad tomatoes, beans and chili sauce. Bring to boiling and simmer, uncovered, for 10 minutes. Remove from heat. Add cheese (reserve a little for garnish) and stir until melted. Add salt to taste. Serve chili in soup bowls with scoops or mounds of rice in the center, topped with shredded cheese. CommentsChili can be made ahead and reheated. Add cheese just before serving. Hot chili sauce. Chili powder to taste can be substituted for hot chili sauce.CourseDinnerServings4Time to prepare10 MinutesDifficultyEasy |
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