In small bowl, rub onion and 1⁄2 teaspoon salt together with fingers.
Add enough water to cover onion; pour onion and water into strainer to drain.
Return onion to bowl.
Repeat rinsing and draining several times to remove harshness.
Drain well, removing all excess water.
In medium bowl, mix onion and remaining salsa ingredients.
Refrigerate until serving time.
In small bowl, place rice and enough water to cover.
Let stand about 15 minutes.
Pour rice and water into strainer to drain well.
In 3-quart saucepan, heat vegetable oil over medium-high heat.
Add garlic; cook and stir until light golden brown.
Add rice; cook 3 minutes, stirring frequently.
Add 3 cups water and 1 teaspoon salt.
Heat to boiling over high heat.
Reduce heat; cover and simmer 15 minutes.
Before serving, remove garlic slices from rice with fork.
Meanwhile, in 4-quart Dutch oven, mix all chili ingredients.
Heat to boiling.
Reduce heat; cover and simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
In small bowl, mix salsa-cream ingredients.
To serve, spoon 1 cup rice on one side of each large shallow soup bowl.
Spoon 11⁄2 cups chili next to rice in each bowl.
Top each with salsa-cream and, using slotted spoon, three-pepper salsa.
Notes & Wine Advice
Don’t be intimidated by the long list of ingredients! Each ingredient adds to the specialness of this chili. And the extra flavors make this chili worth the effort.