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A delicious bowl of Chilli Beef Rice, a featured image for the recipe article.

Best Chilli Beef Rice

This recipe delivers a flavorful and satisfying Chilli Beef Rice, balancing spice with savory richness and fluffy rice. Learn the secrets to achieving perfect texture and a well-rounded flavor profile through careful ingredient layering and cooking techniques.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Beef 80/20
  • 1 tbsp Olive Oil
  • 1 Medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 Red Bell Pepper, diced
  • 1 Green Bell Pepper, diced
  • 1 Jalapeño, seeded and minced optional
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper optional
  • 1 cup Beef Broth
  • 1 tbsp Tomato Paste
  • 1 tsp Brown Sugar
  • 1 tbsp Worcestershire Sauce
  • Salt to taste
  • Black Pepper to taste
  • 2 cups Long-Grain Rice
  • 4 cups Water
  • 1 tsp Salt
  • Shredded Cheddar Cheese optional
  • Sour Cream optional
  • Chopped Green Onions optional
  • Fresh Cilantro optional
  • Avocado, diced optional

Equipment

  • Large skillet or Dutch oven
  • medium saucepan
  • measuring cups and spoons
  • knife
  • cutting board
  • Mixing spoon
  • fork
  • Can opener

Method
 

  1. Cook the Rice: In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork and set aside.
  2. Prepare the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Sauté Vegetables: Add onion, garlic, bell peppers, and jalapeño (if using) to the skillet. Cook until softened, about 5-7 minutes.
  4. Add Spices: Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
  5. Simmer the Chilli: Add diced tomatoes (undrained), kidney beans, black beans, beef broth, tomato paste, brown sugar, and Worcestershire sauce to the skillet. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
  6. Assemble and Serve: Spoon rice into bowls and top with the chilli beef mixture. Garnish with your favorite toppings, such as shredded cheese, sour cream, green onions, cilantro, and avocado.

Notes

Adjust the amount of jalapeño and cayenne pepper to control the spiciness. For a vegetarian version, substitute the ground beef with plant-based crumbles or lentils. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For best results, store the rice and chilli separately to prevent the rice from becoming soggy.