Ingredients with Measurements:
- 1 pound ground beef
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup water
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
2. Add the chopped onion, green bell pepper, and minced garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Add the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes, tomato sauce, black beans, kidney beans, and water to the pot. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30 minutes to 1 hour, stirring occasionally.
6. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes to 1 hour
Temperature:
Medium-high heat for browning the ground beef, then low heat for simmering the chili.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 315
Fat: 10g
Carbohydrates: 30g
Protein: 25g
Sodium: 900mg
Fiber: 10g
Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or white beans can be used instead of black beans or kidney beans.
- Fire-roasted diced tomatoes can be used for a smokier flavor.
Variations:
- Add a can of corn for a sweet and savory twist.
- Use a slow cooker instead of a pot for an even easier preparation.
- Make it vegetarian by omitting the ground beef and adding more beans or vegetables.
Tips and tricks:
- For a thicker chili, let it simmer for longer or add less water.
- For a spicier chili, add more cayenne pepper or hot sauce.
- Serve with cornbread or crackers for a satisfying meal.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the chili in a pot or microwave until heated through.
Presentation ideas:
Serve the chili in bowls with a dollop of sour cream and a sprinkle of shredded cheese on top.
Garnishes:
Sour cream, shredded cheese, chopped cilantro, sliced jalapenos, diced avocado.
Pairings:
Cornbread, crackers, tortilla chips, rice.
Suggested side dishes:
Green salad, roasted vegetables, garlic bread.
Troubleshooting advice:
- If the chili is too thin, let it simmer for longer or add less water next time.
- If the chili is too spicy, add more tomato sauce or diced tomatoes to balance out the heat.
Food safety advice:
- Make sure the ground beef is fully cooked before adding the other ingredients.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chili is a popular dish in the United States, especially in the Southwest. It is believed to have originated in Texas in the 1800s.
Flavor profiles:
Savory, spicy, slightly sweet.
Serving suggestions:
Serve the chili in bowls with your favorite toppings and sides.
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