SMOKY BEEF AND BROWN RICE CHILI

Smoky Beef and Brown Rice Chili image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 12

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:

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.
Add remaining ingredients except Toppings. Heat to boiling; reduce heat to medium-low, and simmer about 10 minutes to blend flavors.
Spoon into bowls to serve. Top with desired toppings.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1/2, Fiber 7 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 0 g