Britons, I have news for you: Chili is not meant to be eaten over rice. That’s weird. To be fair, I can’t say that I blame you. Chili should be eaten with good tortilla chips, which you guys generally lack, or with cornbread, which is also hard to come by. However, I have found a chili recipe that I think actually goes quite well with rice, and if you’re really healthy, brown rice.
While my mom has made this for me in the past, I found basically the same thing on epicurious. It’s easy to translate across international lines, because most of the measuring is done be reading labels in the grocery store, not by measuring, whether it’s volume or weight.
I keep it simple: an onion a bit bigger than a loose fist, a green bell pepper, a lot of garlic, 2.25(ish) pounds of chicken, breasts if you want it a little healthier, thighs if you want it a bit more flavorful and a little cheaper, 2 15-16 ounce cans of some sort of white bean (not chickpeas, that’s a bit strange, but navy, great northern, or white kidneys are all fine), 2 cans of diced tomatoes, and salt, pepper, cumin, & oregano to taste. Continue Reading