Whole Grain 5 Blend Deep-Dish Beef Chili with Spicy Cilantro Yogurt Sauce

1/2t. vegetable oil
1 cup diced onion
1 Tbsp. chopped garlic
1 lb lean ground beef
2 Tbsp. tomato paste
2 Tbsp. chili powder
½ Tbsp. brown sugar
¾ t kosher salt
¼ t ground black pepper
1 ¼ cup diced canned tomato
3 cup beef stock
8 oz Indian Harvest Whole Grain 5 Blend
1 ½ cup drained canned kidney beans
1 ½ cup spicy cilantro yogurt sauce

In an oven-proof pot large enough to hold all chili ingredients, heat the oil. Sautee the onion and garlic until translucent. Add the beef. Cook, breaking up the meat as it browns. Drain off the fat. Add tomato paste, chili powder, brown sugar, salt and pepper. Combine well and cook for 5 minutes, stirring occasionally. Add the diced tomato and stock and bring to a boil. Add the Harvest Whole Grain 5 Blend. Cover with a lid or foil and bake in a 350 degree convection oven for approximately one hour or until the rice is tender. At service, stir the contents of the pan to mix well. Ladle an equal portion of chili into each of eight bowls. Crown each portion with three tablespoons.

Spicy Cilantro Yogurt Sauce:
1 ½ cup plain nonfat yogurt
½ t ground cumin
1/8t cayenne
1 t lime juice
1/4t kosher salt
¼ cup chopped cilantro

In a bowl, combine all ingredients and mix well. Reserve chilled until service. Offer toppings and mix-ins such as shredded cheese, chopped red onion and sliced jalapeno.