Ingredients with Measurements:
- 2 lbs ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 bottle Blue Moon beer
- 1 cup beef broth
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
2. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the kidney beans, diced tomatoes, tomato sauce, chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
4. Pour in the Blue Moon beer and beef broth. Stir to combine.
5. Bring the chili to a simmer over medium heat. Reduce the heat to low and let the chili simmer for at least 30 minutes, stirring occasionally.
6. Taste the chili and adjust the seasoning as needed.
7. Serve hot with your favorite toppings, such as shredded cheese, sour cream, diced avocado, and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the beef, medium heat for simmering the chili
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 32g
Protein per serving: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Pinto beans or black beans can be substituted for the kidney beans.
- Any brand of beer can be used instead of Blue Moon.
Variations:
- Add diced bell peppers or jalapeños for extra heat.
- Use fire-roasted tomatoes for a smoky flavor.
- Add a can of corn for sweetness and texture.
Tips and tricks:
- For a thicker chili, let it simmer for longer.
- For a thinner chili, add more beef broth or water.
- Serve with cornbread or tortilla chips for added crunch.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
Serve the chili in bowls with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
Shredded cheese, diced avocado, chopped cilantro, sour cream, sliced jalapeños
Pairings:
Blue Moon beer, red wine, cornbread, tortilla chips
Suggested side dishes:
Cornbread, garlic bread, green salad
Troubleshooting advice:
- If the chili is too spicy, add a dollop of sour cream to cool it down.
- If the chili is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the ground beef is fully cooked before adding the other ingredients.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili is a dish that originated in Texas in the late 1800s. It was traditionally made with beef, chili peppers, and spices.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve the chili with your favorite toppings and a side of cornbread or tortilla chips.
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