Lightning Chili and Rice

Ingredients

• 4 cups beef consomme 
• 1 teaspoon pepper black
• 2 cups brown rice 
• 2 tablespoons butter 
• 32 ounce kidney beans canned
• 29 ounce canned tomatoes diced canned
• 1 tablespoon chili powder 
• 1 tablespoon cilantro leaves fresh finely minced for garnish
• 1 tablespoon parsley leaves fresh finely minced for garnish
• 2 teaspoons garlic chopped
• 2 pounds ground beef 
• 2 teaspoons ground cumin 
• 2 tablespoons hot sauce (recommended: Tabasco)
• 2  jalapeño peppers hot chopped (use gloves, avoid breathing fumes, and protect your eyes when handling these and all peppers)
• 1 large onion finely chopped
• 2 teaspoons salt 
• 2 tablespoons tomato paste 
• 3 tablespoons vegetable oil 

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a skillet and saute onions until translucent.
2. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Stir in hot peppers and cook until they begin to soften.
3. Add ground beef and cook until browned.
4. Drain off any fat. Season with cumin, chili powder, salt, and pepper.
5. Add tomato paste, hot sauce, beans, tomatoes, parsley and cilantro and simmer 30 minutes.
6. While chili is simmering, bring consomme to a boil in a large saucepan. Stir in rice and butter and return to a boil. Reduce heat to low, cover and simmer 20 minutes without removing lid.
7. Remove from heat and let sit 5 minutes.
8. Spoon rice onto serving plate and top with chili and garnish with parsley and cilantro.