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In this video, Betty demonstrates her original chili beans and rice recipe. This dish is a one-bowl meal that is great for ...
entertaining, particularly for events like the Super Bowl.
Tags:Super Bowl Chili Beans and Rice Recipe,beans recipe,bettyskitchen,chili recipe,cooking tips,Rice Recipe,super bowl chili
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Super Bowl Chili Beans and Rice Recipe
Hi! I’m Betty. Welcome to Betty’s Kitchen. Today, we’re making a complete meal in a bowl. This is going to be chili beans and rice and what we are going to need is one can of chili beans. This is about 15 ½ ounces or just 16 if you want that. We need a can of beef broth and a can of beef bouillon or if there is soup, dark soups. They are 10 ½ ounces each. We are going to be using some white rice. You can use any kind of white rice. This is long grain, white rice and all we need will be one cup.
We are going to use some chopped unions. These are dried onions and we are going to use a quarter of a cup. We’ll need chili powder. Actually, the chili beans are spiced already. We had chili powder in them and that’s why I choose them over just regular pinto beans or something like that but we want some extra spice so we’re going to add one tablespoon of chili powder. We will be pinching up with some melted margarine. This is ½ of the stick so you need to melt that and will turn your oven on to 375 degrees or somewhere in that vicinity. It could be 350 up to 400 depending on your oven.
So I’m going to start by placing the chili beans in this Pyrex bowl. You need an oven-proof bowl and it doesn’t have to be a particular type of bowl or any brand. This is nice to be big enough to hold all of these ingredients and put it in your oven. So we get that and then it’s easy to pour in the beef broths and the beef consommé. The cup of white rice goes next, and the order is not important. This is what I have placed in this order and then we will put in the chopped onion, one quarter of a cup.
For spice, we have one table spoon of chili powder, just put that in and then I’ve already melted the margarine over here on the cook top. So I’m just going to add that in. You can see most things can be just poured in. You don’t really have to spend a lot of time spending things or except for which shall it be. When you get this point, you are going to stir this all together and it’s going to be very liquidy because the rice will expand and that’s what it’s going to give it its texture at the end. When we get to this point, what you need to do is cover it with some aluminum foils which I’ve already cut.