Baked Cowboy Chili

Chilly outside? Chili inside! Always a satisfying crowd pleaser, this recipe elevates the chili experience to another level of delicious.

Baked-Cowboy-Chili-Casserole

Sophisticated enough for holiday entertaining, this casserole uses top sirloin beef cubes and black rice to replace ground beef and beans.

1-1/2 lb (750 g) top sirloin, cut into small cubes
2 tbsp (30 mL) olive oil
1 cup (250 mL) diced onion
1 cup (250 mL) diced red bell pepper
1/2 cup (125 mL) diced celery
2 tbsp (30 mL) minced garlic
3 tbsp (45 mL) chili powder
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) cocoa powder
1/2 tsp (2 mL) cumin
1 can, 4.5 oz (127 mL) chopped green chilies
1 can, 28 oz (796 mL) whole tomatoes, crushed
1 cup (250 mL) beef broth
2 cups (500 mL) cooked U.S. black rice
1 cup (250 mL) corn
1-1/2 cups (375 mL) shredded cheddar
1/4 cup (60 mL) sliced green onion
1/4 cup (60 mL) low fat sour cream

1. Brown sirloin with 1 tbsp (15 mL) oil in a large skillet over high heat. Transfer to plate. Reduce heat to medium high, add 1 tbsp oil (15 mL) and sauté onion, pepper, celery, garlic, chili powder, cinnamon, cocoa and cumin for 2 minutes. Add green chilies, crushed tomatoes and broth; bring to simmer. Stir in beef, black rice, and corn.

2. Transfer to baking dish, bake covered at 400°F (200°C) for 40 minutes. Uncover and top with cheddar, return to oven for 10-15 minutes until cheese is melted and bubbly. Serve topped with green onion and a dollop of sour cream.

Makes 6 servings.

PER SERVING): 501 calories, 25 g fat, 10 g saturated fat, 84 mg cholesterol, 692 mg sodium, 35 g carbohydrates, 5 g fibre, 36 g protein. % RDI: 20% calcium, 25% iron, 40% vitamin A, 120% vitamin C.

SOURCE: USA Rice Federation, http://www.riceinfo.com.

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