Ingredients with Measurements:
- 2 lbs ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 Big Jim peppers, seeded and chopped
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Shredded cheddar cheese and sour cream for topping
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a wooden spoon or spatula.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, tomato sauce, kidney beans, black beans, and chopped Big Jim peppers to the pot. Stir to combine.
4. Add the chili powder, ground cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
5. Bring the chili to a simmer and let it cook for 30-45 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened.
6. Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the ground beef, medium heat for simmering the chili.
Serving size:
Makes 6-8 servings.
Nutritional information:
Calories per serving: 400
Total fat: 18g
Saturated fat: 7g
Cholesterol: 80mg
Sodium: 800mg
Total carbohydrate: 28g
Dietary fiber: 8g
Total sugars: 7g
Protein: 32g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Any type of canned beans can be used in place of the kidney and black beans.
- If Big Jim peppers are not available, any type of mild chili pepper can be used.
Variations:
- Add a can of corn to the chili for extra sweetness and texture.
- Use different types of beans, such as pinto or navy beans, for a different flavor and texture.
- Add a tablespoon of cocoa powder to the chili for a hint of chocolate flavor.
Tips and tricks:
- For a spicier chili, leave the seeds in the Big Jim peppers or use a hotter type of chili pepper.
- To save time, chop the onion and garlic in advance and store in the refrigerator until ready to use.
- Leftover chili can be frozen for up to 3 months.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the chili in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in individual bowls, topped with shredded cheddar cheese and a dollop of sour cream. Garnish with chopped fresh cilantro or green onions.
Garnishes:
Shredded cheddar cheese, sour cream, chopped fresh cilantro or green onions.
Pairings:
Serve the chili with cornbread or crusty bread for dipping.
Suggested side dishes:
A simple green salad or roasted vegetables would be a great side dish for this chili.
Troubleshooting advice:
- If the chili is too thick, add a splash of water or beef broth to thin it out.
- If the chili is too thin, let it simmer for a bit longer to thicken up.
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 leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili is a popular dish in the United States, with many regional variations. The origins of chili are unclear, but it is believed to have originated in Texas in the late 1800s.
Flavor profiles:
This chili is savory and slightly spicy, with a hint of smokiness from the smoked paprika.
Serving suggestions:
Serve this chili as a main dish for a cozy weeknight dinner or as a crowd-pleasing party food.
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