Ingredients with Measurements:
- 2 lbs. ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (14.5 oz. each) diced tomatoes
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) corn, drained
- 1 can (4 oz.) diced green chilies
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups beef broth
- 1/4 cup masa harina (corn flour)
- Shredded cheddar cheese, sour cream, and chopped fresh cilantro for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and cooked through, about 8-10 minutes. Use a wooden spoon or spatula to break up the meat into small pieces as it cooks.
2. Add the diced onion and minced garlic to the pot and cook for 2-3 minutes, until the onion is softened.
3. Add the diced tomatoes (with their juices), kidney beans, black beans, corn, and diced green chilies to the pot. Stir to combine.
4. Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir to combine.
5. Pour in the beef broth and stir to combine. Bring the chili to a simmer.
6. In a small bowl, whisk together the masa harina and 1/2 cup of water until smooth. Add the masa harina mixture to the pot and stir to combine. This will help thicken the chili.
7. Simmer the chili for 30-40 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your liking.
8. Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Medium-high heat for browning the beef, then simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 401
Fat: 17g
Saturated Fat: 6g
Cholesterol: 81mg
Sodium: 1044mg
Carbohydrates: 32g
Fiber: 8g
Sugar: 6g
Protein: 32g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or navy beans can be used instead of kidney beans or black beans.
- Fresh diced tomatoes can be used instead of canned diced tomatoes.
- Fresh or frozen corn can be used instead of canned corn.
Variations:
- Add a diced bell pepper or jalapeño pepper for extra heat.
- Use different spices, such as chipotle chili powder or ground coriander, to change up the flavor profile.
- Add a can of tomato sauce for a thicker, saucier chili.
Tips and tricks:
- For a thicker chili, use less beef broth or add more masa harina.
- For a thinner chili, add more beef broth or water.
- Make this chili ahead of time and let it sit in the fridge overnight to allow the flavors to develop even more.
Storage instructions:
Store leftover chili in an airtight container in the fridge for up to 4 days.
Reheating instructions:
Reheat leftover chili in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in bowls, topped with shredded cheese, sour cream, and cilantro.
Garnishes:
Shredded cheddar cheese, sour cream, chopped fresh cilantro
Pairings:
- Cornbread or corn muffins
- Tortilla chips or crackers
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables, such as broccoli or Brussels sprouts
- Garlic bread or garlic knots
- Baked potatoes or sweet potatoes
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too thin, add more masa harina to thicken it 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 fridge within 2 hours of cooking to prevent bacterial growth.
Food history:
- Chili con carne, or simply "chili," is a spicy stew that originated in Texas in the late 1800s.
- The dish typically includes meat, chili peppers, and spices, but can also include beans and other ingredients.
- Chili became popular in the United States during the early 1900s, and has since become a staple of American cuisine.
Flavor profiles:
- This chili has a rich, smoky flavor from the chili powder and smoked paprika, with a hint of sweetness from the corn and tomatoes.
- The spices give the chili a warm, earthy flavor, while the beef and beans provide a hearty, savory base.
Serving suggestions:
- Serve this chili with your favorite toppings, such as shredded cheese, sour cream, and cilantro.
- Pair it with a side of cornbread or tortilla chips for a satisfying meal.
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Region: Mexican