Cheddary Rice on Chili

Ingredients

• 4 lbs ground chuck
• 2 lbs green bell pepper, chopped
• 2 (32-ounce) cartons of beef broth (reduced sodium/regular)
• 4 (14.5-ounce) cans of diced tomatoes
• 3 (15.5-ounce) cans of pinto beans, rinsed and drained
• 3 (1-ounce) taco seasoning mixes
• 4 cups long grain rice, uncooked and rinsed
• 2 cups onions, chopped
• 6 cups water
• 1 tablespoon salt
• 1 lb sharp cheddar cheese, shredded
• 4 (7-ounce) cans of mild chopped green chilies
• ⅓ cup extra virgin olive oil