Contributed by: Chris, WebAdmin. of RecipesNow.com
Cook bacon in Dutch oven over medium-high heat until bacon is crisp.
Remove bacon to paper towels; crumble and reserve. Discard all but 1 tablespoon bacon drippings. Add onion and green pepper to drippings in pan.
Cook, stirring frequently, until vegetables are tender, about five minutes. Add chili seasoning, chicken broth, beans, tomatoes, Worcestershire sauce and molasses, blending well. Reduce heat; simmer 20 minutes, stirring occasionally.
Toss together rice, almonds and green onions. Pack about 1/4 of this mixture into a 1/2-cup measuring cup which has been sprayed with nonstick spray vegetable coating.
Ladle chili into four serving bowls, dividing equally. Unmold rice mixture in the center of each bowl of chili. Sprinkle with reserved crumbled bacon and serve hot.
Serving Size: Makes 4 servings
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