Chili con carne

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

10 oz (280 g) hamburger
1/2 cup (75 g) frozen beans
1/2 cup (75 g) frozen corn
1 cup (240 ml) canned tomatoes
3/4 cup (180 ml) white rice
2 1/2 cups (600 ml) water
1 1/2 tsp (9 g) salt
1/2 tsp (1 g) black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In advance: thaw frozen beans and frozen corn under cold running water if frozen together, drain briefly; keep them cold until use. Measure the water, and have a clean food thermometer ready. Use two stovetop vessels: a medium 3-qt (3 L) heavy saucepan for the chili and a small 2-qt (2 L) saucepan with a tight-fitting lid for the rice.
2. Rice first: place the 3/4 cup (180 ml) white rice and 1 1/2 cups (360 ml) of the listed water into the 2-qt (1.92 L) saucepan. Add 1/2 tsp (3 g) of the listed salt (this is part of the total salt). Bring to a rapid simmer over medium-high heat, stir once, cover, reduce heat to low and simmer gently 15–18 minutes until water is absorbed and grains are tender. Remove from heat and let rest, covered, 5 minutes.
3. Meanwhile, make the chili without added fat: put the 10 oz (280 g) hamburger into the cold 3-qt (2.88 L) saucepan with 1 cup (240 ml) of the listed water (the remaining water from the list). Heat over medium-high, breaking the meat up with a spatula or wooden spoon as the water comes to a simmer. Cook, stirring and breaking up any large pieces, until the meat reaches an internal temperature of 160 F (71 C) measured with a clean food thermometer and no raw pink remains, about 6–8 minutes. Do not taste the mixture until cooked to temperature; use clean utensils and plates for served food.
4. After the hamburger reaches 160 F (71 C), reduce heat to medium, add the 1 cup (240 ml) canned tomatoes and stir to combine. Bring to a gentle simmer, then add the thawed frozen beans and frozen corn. Stir in the remaining 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper (these are the rest of the totals). Simmer uncovered 6–8 minutes so flavors meld and excess liquid reduces slightly; sauce should be saucy but not watery.
5. Finish and serve: fluff the rested rice with a fork and divide between two plates or bowls. Spoon the chili over the rice. Verify the served chili is hot; use clean utensils for serving and do not reuse any plate that held raw hamburger without washing first.

Recipe note: Explicit stock amounts and ingredient measurements were checked, followed by independent recipe review. Unknown stock, product composition and yields are not verified. Automated checks are not a cooking or safety guarantee.

1. In advance: thaw frozen beans and frozen corn under cold running water if frozen together, drain briefly; keep them cold until use. Measure the water, and have a clean food thermometer ready. Use two stovetop vessels: a medium 3-qt (3 L) heavy saucepan for the chili and a small 2-qt (2 L) saucepan with a tight-fitting lid for the rice.
2. Rice first: place the 3/4 cup (180 ml) white rice and 1 1/2 cups (360 ml) of the listed water into the 2-qt saucepan. Add 1/2 tsp (3 g) of the listed salt (this is part of the total salt). Bring to a rapid simmer over medium-high heat, stir once, cover, reduce heat to low and simmer gently 15–18 minutes until water is absorbed and grains are tender. Remove from heat and let rest, covered, 5 minutes.
3. Meanwhile, make the chili without added fat: put the 10 oz (280 g) hamburger into the cold 3-qt saucepan with 1 cup (240 ml) of the listed water (the remaining water from the list). Heat over medium-high, breaking the meat up with a spatula or wooden spoon as the water comes to a simmer. Cook, stirring and breaking up any large pieces, until the meat reaches an internal temperature of 160 F (71 C) measured with a clean food thermometer and no raw pink remains, about 6–8 minutes. Do not taste the mixture until cooked to temperature; use clean utensils and plates for served food.
4. After the hamburger reaches 160 F (71 C), reduce heat to medium, add the 1 cup (240 ml) canned tomatoes and stir to combine. Bring to a gentle simmer, then add the thawed frozen beans and frozen corn. Stir in the remaining 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper (these are the rest of the totals). Simmer uncovered 6–8 minutes so flavors meld and excess liquid reduces slightly; sauce should be saucy but not watery.
5. Finish and serve: fluff the rested rice with a fork and divide between two plates or bowls. Spoon the chili over the rice. Verify the served chili is hot; use clean utensils for serving and do not reuse any plate that held raw hamburger without washing first.

Recipe note: Explicit stock amounts and ingredient measurements were checked, followed by independent recipe review. Unknown stock, product composition and yields are not verified. Automated checks are not a cooking or safety guarantee.