American Rice Chili

1 pound ground beef
½ teaspoon salt
3 tablespoons chili powder
dash of black pepper
2 tablespoon extra virgin olive oil
1 large white onion, minced
2 cloves fresh garlic, minced
2 stalks celery, chopped
1 large red bell pepper, fine chopped (optional)
1 12-ounce can whole kernel corn, with juice/water
1 12-ounce can green beans (any style), drained
1 12-ounce can red beans, drained (do not rinse)
2 cups instant rice

Brown ground beef to just done, drain. Add salt, chili powder, black pepper, and olive oil, mix until meat is fully coated in seasonings and oil. Return to heat and brown until meat reaches a rich color. Add onions, garlic, celery, and bell pepper; reduce heat. Cook until onions are clear. Add canned vegetables and let simmer until flavors have blended (about 15 minutes).

Remove from heat and stir in instant rice. Let sit for 5-10 minutes before serving.

Serves 8-10 (I put half aside to freeze before serving)

Note: Goes well with Italian Breadsticks. You can also shred your choice of cheese in a side dish for those who aren’t allergic to milk; sprinkle it over the chili once it’s in the person’s bowl.