Justin Wilson Looking Back: Chili Jambalaya

Serves 6-8 people


  • 2 cups of canned cooked chili
  • 3 cups of uncooked long-grain rice
  • 1 cup of mild picante sauce
  • One 12-ounce bottle of non-alcoholic beer
  • 2 teaspoons of salt
  • 1 cup of water


Mix all the ingredients together in a 3-quart pot. Cook over a medium fire until most of the liquid is gone. Place the lid on the pot and reduce the fire to a simmer. Stir frequently and cook until the rice is done. Then reduce the fire to its lowest setting and let cook for 30-45 minutes without lifting the lid.