Baked Cowboy Chili Casserole

Recipe courtesy of the USA Rice Federation

Chilly outside? Chili inside! Always a satisfying crowd pleaser, this recipe elevates the chili experience to another level of delicious. Sophisticated enough for holiday entertaining, this casserole uses top sirloin beef cubes and black rice to replace ground beef and beans.


1-1/2 lb (750 g) top sirloin, cut into small cubes
2 tbsp (30 mL) olive oil
1 cup (250 mL) diced onion
1 cup (250 mL) diced red bell pepper
1/2 cup (125 mL) diced celery
2 tbsp (30 mL) minced garlic
3 tbsp (45 mL) chili powder
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) cocoa powder
1/2 tsp (2 mL) cumin
1 can, 4.5 oz (127 mL) chopped green chilies
1 can, 28 oz (796 mL) whole tomatoes, crushed
1 cup (250 mL) beef broth
2 cups (500 mL) cooked U.S. black rice
1 cup (250 mL) corn
1-1/2 cups (375 mL) shredded cheddar
1/4 cup (60 mL) sliced green onion
1/4 cup (60 mL) low fat sour cream


Brown sirloin with 1 tbsp (15 mL) oil in a large skillet over high heat. Transfer to plate. Reduce heat to medium high, add 1 tbsp oil (15 mL) and sauté onion, pepper, celery, garlic, chili powder, cinnamon, cocoa and cumin for 2 minutes. Add green chilies, crushed tomatoes and broth; bring to simmer. Stir in beef, black rice, and corn.

Transfer to baking dish, bake covered at 400°F (200°C) for 40 minutes. Uncover and top with cheddar, return to oven for 10-15 minutes until cheese is melted and bubbly. Serve topped with green onion and a dollop of sour cream.

Visit the USA Rice Federation for more delicious recipes!