Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
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.
2. Add the chopped onion, green bell pepper, and minced garlic to the pot. Cook until the vegetables are tender, stirring occasionally.
3. Add the diced tomatoes, kidney beans, tomato paste, beef broth, chili powder, cumin, paprika, salt, and pepper to the pot. Stir well to combine.
4. Bring the chili to a boil, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.
5. Taste the chili and adjust the seasoning as needed.
6. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the ground beef, then low heat for simmering the chili.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 14g
Saturated fat: 5g
Cholesterol: 70mg
Sodium: 900mg
Total carbohydrates: 30g
Dietary fiber: 8g
Sugar: 8g
Protein: 26g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red bell pepper or jalapeño can be used instead of green bell pepper.
- Black beans or pinto beans can be used instead of kidney beans.
- Chicken broth or vegetable broth can be used instead of beef broth.
Variations:
- Add diced potatoes or sweet potatoes to the chili for extra texture and flavor.
- Use different spices, such as oregano or coriander, to customize the flavor of the chili.
- Add a can of corn or diced green chilies for extra color and flavor.
Tips and Tricks:
- For a thicker chili, use less beef broth or add more tomato paste.
- For a spicier chili, add more chili powder or diced jalapeño.
- 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 3 days.
Reheating Instructions:
Reheat the chili in a pot over medium heat, stirring occasionally, 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, sour cream, chopped cilantro, diced avocado, or sliced jalapeño can be used as garnishes.
Pairings:
Camporelli chili pairs well with cornbread, rice, or tortilla chips.
Suggested Side Dishes:
A green salad, roasted vegetables, or garlic bread make great side dishes for chili.
Troubleshooting Advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too thin, let it simmer for longer to reduce the liquid.
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 con carne, or simply chili, is a spicy stew made with meat, beans, and chili peppers. It originated in the American Southwest in the late 19th century and has since become a popular dish throughout the United States.
Flavor Profiles:
Camporelli chili is a hearty and spicy dish with a rich tomato base, tender ground beef, and a blend of warm spices like chili powder and cumin.
Serving Suggestions:
Serve the chili with your favorite toppings and sides for a satisfying and flavorful meal.
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