CONEY ISLAND CHILI RICE

CONEY ISLAND CHILI "RICE"
1 batch Faux Rice
1 pound ground beef
8 ounces tomato sauce
2 tablespoons tomato paste
1 teaspoon mustard
2 tablespoons chili powder
1 teaspoon cumin
3/4 - 1 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
5 Kosher hot dogs, sliced, optional
4 ounces cheddar cheese

Prepare the Faux Rice; keep warm. Brown the ground beef; drain the fat. Stir in the tomato sauce, tomato paste, mustard, seasonings and water. Add the hot dogs, if using. Cover and simmer 10-15 minutes. Mix the chili into the "rice" and stir in the cheese. Bake, uncovered, at 350?about 20 minutes or microwave, covered, on MEDIUM about 10 minutes, until hot and bubbly.

Makes about 8 servings
Can be frozen

Without hot dogs:
Per Serving: 176 Calories; 12g Fat; 14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

With hot dogs:
Per Serving: 270 Calories; 21g Fat; 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Click the photo to see a close-up.

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