Ingredients with Measurements:
- 1 pound ground beef
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Capra Piramide cheese, crumbled
- 2 cups beef broth
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the chili powder, cumin, paprika, salt, and black pepper to the pot and stir until the spices are evenly distributed.
4. Pour in the beef broth, diced tomatoes, and kidney beans. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. After 30 minutes, stir in the crumbled Capra Piramide cheese until it is melted and fully incorporated into the chili.
7. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the chili.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 325
Total fat: 16g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 1050mg
Total carbohydrates: 20g
Dietary fiber: 6g
Total sugars: 4g
Protein: 25g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or black beans can be used instead of kidney beans.
- Any type of cheese can be used instead of Capra Piramide cheese.
Variations:
- Add diced bell peppers or jalapeños for extra heat.
- Use fire-roasted tomatoes for a smoky flavor.
- Add a can of corn for extra sweetness.
Tips and tricks:
- Make sure to drain any excess fat from the ground beef after browning it.
- For a thicker chili, let it simmer for an additional 10-15 minutes.
- Serve with cornbread or crackers for a complete meal.
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 fresh cilantro.
Garnishes:
Sour cream, chopped fresh cilantro, shredded cheese, diced avocado, and sliced jalapeños.
Pairings:
Cornbread, crackers, or a side salad.
Suggested side dishes:
Cornbread, garlic bread, or a side salad.
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water.
- If the chili is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Chili is a dish that originated in Texas in the late 1800s. It was originally made with beef, chili peppers, and spices, and was often served with crackers or cornbread.
Flavor profiles:
This chili has a rich and savory flavor with a slight tanginess from the tomatoes and a hint of spiciness from the chili powder and cumin.
Serving suggestions:
Serve this chili as a main dish for lunch or dinner.
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