Smoky beef and brown rice chili

Prep Time20 MIN Total

Time30 MIN Servings8

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 salsa
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) black beans, drained, rinsed
• 1 cup beef both or water
• 2 teaspoons chili powder
• 1 to 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ¼ teaspoon ground red pepper (cayenne)
• Toppings such as shredded Cheddar cheese, sour cream and tortilla chips, if desired

Directions

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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