Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tomatoes, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup water
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the skillet or Dutch oven over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned and crumbled, about 5-7 minutes.
2. Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
3. Add the tomatoes, green bell pepper, jalapeño pepper, chili powder, cumin, oregano, salt, and black pepper to the skillet. Stir well to combine.
4. Pour in the water and bring the mixture to a simmer. Reduce the heat to low and let the chili cook for 20-25 minutes, stirring occasionally.
5. Remove the skillet from the heat and stir in the chopped cilantro.
6. Serve the aporreadillo chili hot with your favorite toppings, such as shredded cheese, sour cream, or diced avocado.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the ground beef, then low heat for simmering the chili.
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Total fat: 14g
Saturated fat: 5g
Cholesterol: 65mg
Sodium: 450mg
Total carbohydrates: 9g
Dietary fiber: 2g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red or yellow bell pepper can be used instead of green bell pepper.
- Chipotle pepper can be used instead of jalapeño pepper for a smokier flavor.
Variations:
- Add a can of black beans or kidney beans for extra protein and fiber.
- Use diced canned tomatoes instead of fresh tomatoes for a quicker preparation.
- Add a tablespoon of cocoa powder for a richer flavor.
Tips and tricks:
- Make sure to break up the ground beef into small pieces while browning it to ensure even cooking.
- Adjust the amount of chili powder and jalapeño pepper to your desired level of spiciness.
- Let the chili cool completely before storing it in an airtight container in the refrigerator or freezer.
Storage instructions:
Store the aporreadillo chili in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the chili in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the chili in individual bowls and garnish with shredded cheese, sour cream, diced avocado, or chopped cilantro.
Garnishes:
Shredded cheese, sour cream, diced avocado, chopped cilantro, or sliced jalapeño pepper.
Pairings:
Cornbread, rice, or tortilla chips.
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the chili is too thick, add more water or beef broth to thin it out.
- If the chili is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store the chili in the refrigerator or freezer within 2 hours of cooking to prevent bacterial growth.
Food history:
Aporreadillo chili is a traditional Mexican dish that originated in the northern state of Chihuahua. It is typically made with beef, onions, and tomatoes, and seasoned with chili powder and cumin.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the aporreadillo chili as a main dish for lunch or dinner.
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Region: Mexican