1 tablespoon finely minced fresh parsley leaves, plus 8 small sprigs for garnish
1 tablespoon finely minced fresh cilantro leaves, plus 8 small sprigs for garnish
2 cups shredded Sharp Cheddar Cheese
1/2 bunch scallions, thinly sliced
sour cream, for serving
tortilla chips, for serving
Heat oil in a skillet and sauté onions until translucent. Add garlic and sauté until it begins to turn golden brown, being careful not to burn it. Stir in diced bell pepper and cook until they begin to soften. Add ground beef and sausage and cook until browned. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add tomato paste, hot sauce, if using, beans, tomatoes, parsley and cilantro and simmer 30 minutes.
While chili is simmering, bring beef stock to a boil in a large skillet or sauté pan. Stir in rice and butter and return to a boil. Reduce heat to low, cover and simmer 20 minutes without removing lid. Remove from heat and pour hot, cooked chili evenly over the cooked rice in the skillet. Sprinkle the top evenly with the shredded sharp cheddar and sliced scallions, let sit, covered, for 5 minutes before serving to allow cheese to melt. Garnish with parsley and cilantro and serve in soup bowls with sour cream and tortilla chips on the side.
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1 tablespoon finely minced fresh parsley leaves, plus 8 small sprigs for garnish
1 tablespoon finely minced fresh cilantro leaves, plus 8 small sprigs for garnish
2 cups shredded Sharp Cheddar Cheese
1/2 bunch scallions, thinly sliced
sour cream, for serving
tortilla chips, for serving
Ingredients for Rice
4 cups beef stock
2 cups brown rice
2 tablespoons butter
Directions:
Heat oil in a skillet and sauté onions until translucent. Add garlic and sauté until it begins to turn golden brown, being careful not to burn it. Stir in diced bell pepper and cook until they begin to soften. Add ground beef and sausage and cook until browned. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add tomato paste, hot sauce, if using, beans, tomatoes, parsley and cilantro and simmer 30 minutes.
While chili is simmering, bring beef stock to a boil in a large skillet or sauté pan. Stir in rice and butter and return to a boil. Reduce heat to low, cover and simmer 20 minutes without removing lid. Remove from heat and pour hot, cooked chili evenly over the cooked rice in the skillet. Sprinkle the top evenly with the shredded sharp cheddar and sliced scallions, let sit, covered, for 5 minutes before serving to allow cheese to melt. Garnish with parsley and cilantro and serve in soup bowls with sour cream and tortilla chips on the side.
Ingredients for Rice
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