Ingredients

For chili

1 pound of ground turkey (or other meat of your choice, use less oil if you're using chicken)

1-2 cans of red kidney beans 

half of a medium size white onion (diced)

1 glove of minced garlic (optional)

1 big can of diced tomatoes (about 29 ounce)

1 small can of tomato sauce (about 8-15 ounce)

2 tablespoons of oil

For rice

1 pound of rice (yields about 5 bowls of cooked rice)

2-3 packs of Goya saffron (sazon)

Instructions for chili

Carefully diced onion

1. Blend your diced tomatoes into puree.

2. Heat your pot on high heat, add a tablespoon of oil in the pot.

3. Put minced garlic (optional) and diced onion into the pot and stir fry them until onion turns clear. Add some salt and pepper for taste.

4. Stir in your ground meat of choice and cook it for 5 minutes.

5. Pour tomatoe puree and tomato sauce into the pot. Stir evenly.

6. Add in chili powder and more salt for taste. Cook the whole chili mixture on medium-low heat for about 1 hour, or until liquid in the chili mixture is reduced.


Instructions for rice
While you're waiting for chili to be done, you can start cooking rice.

1. Follow the instructions on the box and see how many cups of rice you want to yield. I used 1 pound of rice, so I poured in about 5 cups of water to cook.

2. Add 1 tablespoon of oil/butter and 2-3 packs of saffron into water before you put the rice in. Add rice and stir everything evenly.

3. Bring rice to a boil and cook for 2 minutes then turn down the heat to medium-low. Cook for another 20 minutes, or until rice is soft.

Result
Your chili con carne should have a paste/sauce texture after about 1 hour. Serve it over rice or hotdogs. I also used some of it to make some chili tacos. :)

Tips
1. Drain your beans so you don't produce that much gas later (if you know what I mean!)
2. Use beans accordingly. Put more in the chili if you're a bean lover!
3. Monitor rice while cooking. Cook it longer if you like firm rice.
4. You acan

Hope you like this recipe and please let me know how yours turn out!

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