Chili Rice Casserole

A great meal on those chili days (pun intended).  You can also make this with leftover chili.  This is very easy to make.  You can omit the cheese, if you can't do dairy.  Great gluten free dinner.

         (I made this half without cheese so those who were dairy intolerant could still eat it)


CHILI RICE CASSEROLE
(serves 10-12)

Ingredients:
*1 1/2 pounds lean ground beef
*1 large yellow onion, chopped
*1 green bell pepper, chopped
*1 red bell pepper, chopped
*3 garlic cloves, minced
*1 (1.25 ounce) package chili seasoning
*1 (30 1/2 ounce) can chili mix
*1 teaspoon chili powder
*1 teaspoon black pepper
*1 teaspoon salt
*1 quart stewed tomatoes
*1 (46 ounce) can tomato juice
*1 cup water
*1 1/2  cups rice
*2 cups shredded cheddar cheese
*sour cream (optional)
*green onions, chopped (optional)

Directions:
~In a large dutch oven, over medium heat, cook 1 1/2 pounds ground beef, 1 chopped yellow onion, 1 chopped green bell pepper, 1 chopped red bell pepper and 3 minced garlic cloves until beef is browned.
~Drain any grease.
~Add 1 teaspoon salt, 1 teaspoon pepper, 1 (1.25 ounce) package chili seasoning,1 (30 1/2 ounce) can chili mix, 1 teaspoon chili powder, 1 quart stewed tomatoes, 1 (46 ounce) can tomato juice and 1 cup water.
~Bring to a boil, reduce heat and simmer for 2-4 hours.
~Add rice, cover and cook for 15 minutes.
~Preheat oven 350 degrees.
~Pour chili into a lasagna pan (12x15 inch).
~Sprinkle 2 cups cheese over top.
~Bake for 20-30 minutes.
~Serve and add a dollop of sour cream & sprinkle with green onions.

Variation:
`cook in slow cooker for 5-6 hours.  Add rice 2 hours before serving. Sprinkle cheese on after serving.