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Ingredients

• Cooking Time: 35 minutes
• Servings: 4 servings
• Preparation Time: 20 minutes
• 1 lb. ground beef
• 1 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1 clove garlic, minced
• 1 cup tomato juice
• 1 can red kidney beans, undrained
• 4 tsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 cup uncooked long-grain rice
• 1 can diced tomatoes (the recipe didn't call for these, but I like tomatoes in my chili!)
• 1 cup canned or frozen corn
• 1/2 sliced black olives
• 1 cup Cheddar or Monterey Jack cheese, shredded

Description

This Chili Recipe Comes From The January/February 1991 Issue Of 'Country Woman Magazine', And Was Submitted By Katherine Brown Of Fredericktown, OH.

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