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Submission
Mia, Los Angeles, California
The Story
"This comforting dish has been a staple since childhood. A familiar and beloved favourite in my home, this dish is something I continue to cook today. It's extremely easy to put together and is done in only 20 minutes. It's perfect after a busy day and on a cold evening.
I fondly recall my mom often cooking this dish after her workday, for my brother and I, and it truly is one of those dishes that really reminds me of home. With this delicious chili recipe, my mom puts her take on a Texas classic. This dish is as an ode to my cultural background. My dad is from Texas and my mom is from Tokyo — both cultures are represented in this meal, and I'm excited to share it."
Ingredients
1 pack of ground beef (1 kg)
1 can of red kidney beans
2 cans of diced tomatoes
1 can of corn
2 cups of white rice
1 packet of Chili Seasoning
1 tbsp of paprika
1 tbsp of garlic powder
1 tbsp of salt
1 tbsp of black pepper
1 tbsp of soy sauce
1/2 cup of chopped green onion
Crushed tortilla chips for garnish
Steps
Cook white rice according to how your household typically cooks rice (with a rice cooker or on the stovetop).
Oil a pot, add the ground beef, add soy sauce, spices and seasoning mixes, and cook on medium-high heat until nearly brown.
To the pot, add drained can of red kidney beans, drained can of corn, and both cans of tomatoes with juices. Let simmer on medium-low heat for 15 minutes.
As the chili cooks, continue to stir and add additional seasoning to taste.
Tip: Add red chili flakes for additional spice.
After 20 minutes, when the chili has thickened on the stove, pour each serving of chili on top of white rice. Add chopped green onion and crushed tortilla chips for garnish. Then serve!