Crock Pot Chili con Arroz y Queso
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Crock Pot Chili con Arroz y Queso

Submitted by: Brenda Krames

Prep Time: 20 Minutes

Cook Time: 3 Hours

Servings: 4

Hearty grass fed beef chili topped with crumbled goat cheese and served over brown rice. Very satisfying to come home to after a sporting event! If you need to cut a few carbs, it's also great served without the rice.


    1 lbs. beef, grass-fed or pastured, organic

    1/2 c. water

    1 sml. onion

    15 oz. canned kidney beans

    15 oz. canned black beans

    1/2 tsp. garlic powder

    1/2 tsp. ground cumin

    2 oz. goat cheese

    18 oz. tomato sauce


To speed things up for busy days, I try to get ahead on this recipe by browning extra beef and cooking extra brown rice each time and storing the pre-measured amounts in the freezer. If you do this prep time is only 10 minutes. To prepare: Brown ground beef and onions in 1/2 cup of water. (The water helps keep the beef moist and the fat drains off easily). Drain and pat browned beef with paper towel to remove any extra fat. Place browned beef and onion in crock pot. Add drained and rinsed beans, cumin, garlic powder and tomato sauce. We have a family member that doesn't like certain textures - but for a heartier meal use organic fire roasted tomatoes. Turn crock pot on low/warm, cover and let simmer all day. Serve over brown rice and top with crumbled goat cheese. Individual serving = 1/2 cup brown rice, covered with 1 cup chili, and topped with ½ oz to 1 oz of goat cheese