In our October issue, we shared the Cheesy Rice Waffle recipe from Riceland’s Mobile Cafe. Pair a stack of those waffles with this belly-warming chili for a perfect fall feast.
Smoky Beef Chili
Makes 6 to 8 Servings
1 pound lean (at least 80%) ground beef
1 medium yellow onion, peeled and chopped
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 (28-ounce) can crushed tomatoes
2 cups beef or chicken broth
1 (16-ounce) jar salsa
1 (15-ounce) can black beans, drained
sour cream and shredded cheddar cheese, for toppings if desired
In a large stockpot or Dutch oven over medium-high heat, brown the ground beef; drain. Add onion to the ground beef mixture and cook 3 to 5 minutes or until onion is tender. Add the chili powder, brown sugar, paprika, cumin, and cayenne to the beef mixture and cook 1 minute more, stirring frequently. Reduce heat to medium-low. Add the crushed tomatoes, broth, salsa, and black beans to pot and stir until well combined. Simmer 10 to 15 minutes or until chili is heated through and flavors are well combined. Spoon into bowls to serve and top with desired toppings, such as sour cream and shredded cheddar cheese. Enjoy with Riceland’s Cheesy Rice Waffles.