Ingredients with Measurements:
- 2 pounds ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups beef broth
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, cook the ground beef over medium heat until browned, stirring occasionally.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, tomato sauce, kidney beans, pinto beans, diced green chilies, chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
4. Pour in the beef broth and stir again.
5. Bring the chili to a simmer and let it cook for 30 minutes, stirring occasionally.
6. Serve hot with your favorite toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 420
- Fat: 18g
- Carbohydrates: 34g
- Protein: 32g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Red kidney beans or black beans can be used instead of pinto beans.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and heat.
- Use fire-roasted tomatoes for a smoky flavor.
- Top with shredded cheese, sour cream, or chopped cilantro.
Tips and Tricks:
- For a thicker chili, let it simmer for longer.
- 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 chili in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve chili in individual bowls with toppings on the side for guests to customize their own.
Garnishes:
- Shredded cheese, sour cream, chopped cilantro, diced avocado, sliced jalapeños, and tortilla chips.
Pairings:
- Serve with cornbread or a side salad.
Suggested Side Dishes:
- Cornbread, side salad, or garlic bread.
Troubleshooting Advice:
- If the chili is too thick, add more 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 cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
- Chapo-style chili is a popular dish in the southwestern United States, named after the notorious drug lord Joaquín "El Chapo" Guzmán.
Flavor Profiles:
- Spicy, savory, and hearty.
Serving Suggestions:
- Serve hot with your favorite toppings and sides.
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