Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can (14.5 oz) 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 (8 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the ground beef and cook until browned, stirring occasionally.
3. Add the onion, garlic, green and red bell peppers, and cook until the vegetables are tender, about 5 minutes.
4. Add the diced tomatoes, kidney beans, black beans, corn, tomato sauce, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
5. Pour in the beef broth and bring to a boil.
6. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally.
7. Taste and adjust the seasoning if needed.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the beef and vegetables, low heat for simmering the chili.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Total fat: 12g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 1200mg
Total carbohydrates: 38g
Dietary fiber: 10g
Sugar: 8g
Protein: 23g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any color of bell pepper can be used.
- Pinto beans or navy beans can be used instead of kidney beans or black beans.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
Variations:
- Add diced jalapeno peppers for a spicier chili.
- Top with shredded cheese, sour cream, or diced avocado before serving.
- Serve over rice or with cornbread.
Tips and tricks:
- Use a wooden spoon to stir the chili to prevent scratching the pot.
- For a thicker chili, add less beef broth.
- For a thinner chili, add more beef broth.
- Leftover chili can be frozen 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 leftover chili in a pot over medium heat until heated through.
Presentation ideas:
Serve the chili in a bowl with a spoon.
Garnishes:
Top with shredded cheese, sour cream, diced avocado, chopped cilantro, or sliced jalapeno peppers.
Pairings:
Serve with cornbread, rice, or tortilla chips.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too spicy, add more tomato sauce or diced tomatoes to balance the heat.
- 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 cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili con carne is a Tex-Mex dish that originated in Texas in the 1800s. It typically consists of chili peppers, meat, and spices.
Flavor profiles:
This chairo chili is savory, smoky, and slightly sweet with a hint of spice.
Serving suggestions:
Serve this chairo chili as a main dish for lunch or dinner.
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Region: Bolivian