Chili Con Carne with Cheese and Rice

Description:
A bold and hearty Mexican-inspired dish made with ground beef, beans, and tomatoes simmered with spices. Served with steamed rice and topped with melted cheddar cheese, this meal is rich in calories, protein, and flavor—perfect for weight gain.

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🕒 Total Time: 40 minutes

🍽️ Servings: 2

🔥 Calories per serving: ~630 kcal

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🛒 Ingredients

For the Chili:

• 250g (9 oz) ground beef
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 garlic clove, minced
• 1/2 red bell pepper, diced
• 1/2 can (200g) red kidney beans, drained and rinsed
• 1/2 can (200g) chopped tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and black pepper, to taste
• 1/2 cup water or beef broth (as needed)

For the Rice:

• 1 cup cooked white rice (or 1/2 cup uncooked rice + water)
• Pinch of salt

Toppings:

• 1/2 cup shredded cheddar cheese
• Fresh cilantro (optional)

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🍳 Instructions

1. Cook the Rice:

1. If using uncooked rice, rinse and cook it according to package instructions with a pinch of salt.
2. Keep warm and fluff before serving.

2. Make the Chili:

1. Heat olive oil in a medium skillet or saucepan over medium heat.
2. Add chopped onions and sauté for 2–3 minutes until translucent.
3. Add garlic and bell pepper, sauté for another 2 minutes.
4. Add ground beef and cook until browned, breaking it apart with a spoon.
5. Stir in cumin, paprika, chili powder, salt, and pepper.
6. Add tomato paste, chopped tomatoes, and drained beans. Mix well.
7. Add water or broth to loosen the sauce. Simmer on low heat for 15–20 minutes, stirring occasionally, until thickened and flavorful. Adjust seasoning if needed.

3. Assemble the Dish:

1. Place a serving of rice on each plate or bowl.
2. Spoon the hot chili over the rice.
3. Sprinkle generously with shredded cheddar cheese (it will melt into the chili).
4. Garnish with chopped cilantro if desired.

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💡 Tips:

• For extra calories, top with sour cream or avocado slices.
• Add corn or black beans for variation.
• Store leftovers in the fridge for up to 3 days.