Ingredients with Measurements:
- 2 lbs ground beef
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 cans diced tomatoes (14.5 oz each)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can tomato sauce (8 oz)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 cup beef broth
- Shredded cheddar cheese and sour cream for topping
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, cook ground beef over medium-high heat until browned. Drain excess fat.
2. Add chopped onion, red and green bell peppers, and minced garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
3. Add diced tomatoes, kidney beans, black beans, corn, tomato sauce, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir well to combine.
4. Pour beef broth into the pot and stir again. Bring the chili to a boil, then reduce heat to low and let it simmer for 30-40 minutes, stirring occasionally.
5. Serve hot with shredded cheddar cheese and sour cream on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for cooking ground beef
- Low heat for simmering chili
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 415
- Fat: 16g
- Carbohydrates: 34g
- Protein: 34g
- Sodium: 1260mg
- Fiber: 10g
- Sugar: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Any color bell pepper can be used
- Pinto beans or white beans can be substituted for kidney beans or black beans
- Vegetable broth can be used instead of beef broth for a vegetarian option
Variations:
- Add diced jalapeno peppers for extra heat
- Use fire-roasted diced tomatoes for a smoky flavor
- Add a can of diced green chilies for more flavor
- Use different types of beans, such as navy beans or garbanzo beans
Tips and tricks:
- For a thicker chili, let it simmer for longer
- For a thinner chili, add more beef broth or water
- Make this chili ahead of time and reheat it for an easy weeknight dinner
- Freeze leftovers for up to 3 months
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days
Reheating instructions:
- Reheat chili in a pot on the stove over medium heat until heated through
Presentation ideas:
- Serve chili in individual bowls with shredded cheddar cheese and sour cream on top
- Garnish with chopped fresh cilantro or green onions
Pairings:
- Cornbread or garlic bread
- Salad with a tangy vinaigrette dressing
Suggested side dishes:
- Baked sweet potato fries
- Roasted vegetables
Troubleshooting advice:
- If the chili is too spicy, add a dollop of sour cream on top to cool it down
- If the chili is too thick, add more beef broth or water
Food safety advice:
- Cook ground beef 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 con carne originated in Texas in the 1800s and was made with beef, chili peppers, and spices
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve chili in a bowl with toppings on top for a hearty meal
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