Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) baked beans
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup water
- Shredded cheddar cheese and chopped fresh cilantro for garnish
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is tender. Drain any excess fat.
3. Add kidney beans, black beans, pinto beans, baked beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, black pepper, cayenne pepper, and water to the skillet. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
5. Pour the chili into a 9x13 inch baking dish.
6. Bake for 30 minutes or until heated through.
7. Garnish with shredded cheddar cheese and chopped fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6.
Nutritional information:
- Calories: 388
- Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 47mg
- Sodium: 1201mg
- Carbohydrates: 49g
- Fiber: 15g
- Sugar: 11g
- Protein: 28g
Substitutions for ingredients:
- Ground turkey can be used instead of ground beef.
- Any type of beans can be used in place of the kidney, black, and pinto beans.
- If you don't have canned baked beans, you can use 1 can of kidney beans and 1/4 cup of brown sugar instead.
Variations:
- Add chopped bell pepper or jalapeno for extra flavor and spice.
- Top with sour cream or guacamole for a creamy finish.
- Use this chili as a filling for tacos or burritos.
Tips and tricks:
- For a thicker chili, add less water.
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for up to 3 months.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
Garnishes:
- Shredded cheddar cheese and chopped fresh cilantro.
Pairings:
- Serve with cornbread or tortilla chips.
Suggested side dishes:
- Green salad or roasted vegetables.
Troubleshooting advice:
- If the chili is too thick, add more water.
- If the chili is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Chili is a dish that originated in the Southwest United States and Mexico. It typically consists of meat, beans, and chili peppers.
Flavor profiles:
- This chili is savory, slightly sweet, and mildly spicy.
Serving suggestions:
- Serve in individual bowls with a side of cornbread or tortilla chips.
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