INGREDIENTS

2 bags of boil in a bag rice

4 chicken boujin cubes

2 cans of black beans

1 can of ranch style beans

1 cup diced carrots

1 cup diced celery

1/2 white onion diced

4 cloves of garlic minced

4 whole tomatoes

1 Kettle + Fire Beef Broth

1 red bell pepper chopped

RICE

Add rice to boiling water

Let it cook for 15 minutes (keep watching it, the point is to somewhat overcook it)

Add 4 cubes of chicken boujin and let that cook for 10 mintues

Drain the water

Open the rice and add it back to the pan

Add a little salt

Cook the rice to get the water out. You will continue to cook it until it feels and looks sticky.

Move the rice off to the side when you are done.

FIRE ROASTED TOMATOES

Get a baking sheet and grease with oil

Cut tomatoes in half (make sure to remove the stems

Drizzle oil on tomatoes add seasonings

Make sure to marinate (with your hands) the seasonings on the tomatoes

Make sure to place the tomatoes on the pan facing outward (the skin part)

Cut oven on BROIL and place tomatoes in oven

Remove tomatoes when the the skin looks burnt

Add FIRE ROASTED tomatoes in blender and blend.

CHILI

Add diced celery, carrots, bell peppers, onion and garlic to a pan

Add oil in there with seasonings and cook until it is soft

Add the beans (if you use cans, please make sure that you do NOT add the juice. You need to drain the juice from the can BEFORE adding the beans)

Add beef broth

Add the fire roasted sauce (you can strain the juice if you don’t want a lot of pulp in your chili)

Put it on simmer and let it cook for approximately 20 minutes

You will have to continue adding the spices to your taste

After 20 minutes your chili soup is complete.

YOU CAN SERVE THIS WITH OR WITHOUT THE RICE. THE RICE IS THE ADDED BONUS THAT MAKES THIS DISH FILLING AND SAVORY.