Chili with Brown Rice

one pound Ground beef
15 oz can Red beans or kidney beans, drained and rinsed
15 oz can Black beans, drained and rinsed
two 15 oz cans Diced tomatoes with chili spices added
one 15 oz can Tomato sauce
One medium onion, chopped
Two tablespoons olive or vegetable oil
one small green pepper, chopped
3/4 cup dry brown rice
One tablespoon cumin
One teaspoon chili powder to taste
Black pepper to taste
red seasoning salt
15 oz of optional extra liquid -water, beef broth, or tomato sauce

Optional fixin's
Red pepper flakes
Shredded cheddar or colby jack cheese
Sour cream
Soda crackers

Get out a heavy pot with a lid, add the oil and get it hot. Add the onion,
green pepper, and beef, seasoning with pepper and some red seasoning salt.
When the onion and beef is browned and crumbly, drain the fat if needed
and return the beef mixture to the pot. Add the tomatoes, tomato sauce,
and beans, and optional liquid if desired (see below). Add the cumin and
chili powder, more or less to your taste. Bring to a high simmer, add the
brown rice. Cover and allow to simmer slowly for one hour or until the
delicious smells overwhelm you and you must eat it. This is a thick
chili due to the rice, so if you like it soupier be sure to add the
optional extra liquid.
Add the fixin's to your individual bowls as you like.

Oftentimes I make this in the crock pot. Brown the beef, onion and
peppers, drain, and add everything to the crock pot for 6 hours on low.

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