Ingredients with Measurements:
- 2 lbs ground beef
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Shredded cheddar cheese and sour cream for serving
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, red bell pepper, green bell pepper, and minced garlic to the pot. Cook until the vegetables are tender, stirring occasionally.
3. Add the diced tomatoes, tomato sauce, kidney beans, black beans, and diced green chilies to the pot. Stir to combine.
4. Add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper to the pot. Stir to combine.
5. Bring the chili to a simmer over medium heat. Cover and cook for 30 minutes, stirring occasionally.
6. Serve hot with shredded cheddar cheese and sour cream on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Medium heat for simmering the chili
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Pinto beans or navy beans can be used instead of kidney beans or black beans
- Red pepper flakes can be used instead of cayenne pepper
Variations:
- Add diced jalapenos for extra heat
- Use fire-roasted tomatoes for a smokier flavor
- Add corn for a sweeter taste
Tips and tricks:
- For a thicker chili, add a can of tomato paste
- For a thinner chili, add more tomato sauce or beef broth
- Make the chili ahead of time and let it sit in the fridge overnight for even more flavor
Storage instructions:
- Store the chili in an airtight container in the fridge for up to 4 days
Reheating instructions:
- Reheat the chili in a pot over medium heat until heated through
Presentation ideas:
- Serve the chili in individual bowls with a dollop of sour cream and shredded cheddar cheese on top
- Garnish with fresh cilantro or green onions
Pairings:
- Cornbread
- Tortilla chips
- Rice
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more tomato sauce or beef broth
- If the chili is too thin, let it simmer uncovered for a few more minutes to thicken
Food safety advice:
- Make sure the ground beef is fully cooked before adding the vegetables and other ingredients
- Store the chili in the fridge within 2 hours of cooking
Food history:
- Chili con carne originated in Texas in the 1800s and was made with beef, chili peppers, and spices
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve the chili in a bowl with a side of cornbread or tortilla chips
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