Adam's Black Bean Chili w/ Rice and Cilantro

** got this recipe from Adam Stanley...who won "BEST CHILI" in a ward cookoff! and I will say I would have voted for him too! This was Fabulous!

Adam’s Black Bean Chili With Rice & Cilantro


1 tablespoon vegetable oil
1-1/2 pounds “Chili Meat” Thick lean ground beef
1 large onion, chopped
2 cloves garlic, minced
2 (14-1/2-ounce) cans stewed tomatoes
1 (14-1/2-ounce) can chicken broth I only use about ¾ of the can, depending on how thick you want it
1 (6-ounce) can tomato paste
2 (4-ounce) cans chopped green chilies
1 (1-1/4-ounce) packet chili seasoning mix Any will work, but my favorite is “Chili Man” – comes in a black package from Hyvee
2 (15- to 16-ounce) cans black beans, drained and rinsed
1 (15- to 16-ounce) can dark red kidney beans, drained and rinsed
6 cups cooked rice – real rice, not Minute rice
Sour cream
Fresh chopped cilantro


Directions

Heat oil in large pot over medium-high heat until hot. Add ground beef, cook 6 to 7 minutes, stirring occasionally until beef is just browned. Add onion and garlic, cook and stir 5 to 7 minutes or until onion is tender. Add
tomatoes, broth, tomato paste, chilies and seasoning mix. Bring to a boil; reduce heat, cover and simmer 20 to 30 minutes, stirring occasionally. Add beans; cover and simmer 10 minutes more. The longer you simmer, the better the flavor.

To Serve

Place rice in each serving bowl. Spoon chili over rice, garnish with sour cream and cilantro.

Makes about 6-8 full servings.