Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (6 ounces) tomato paste
- 1 tablespoon 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. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
2. Add the chopped onion and minced garlic to the pot and cook for 2-3 minutes, until the onion is translucent.
3. Add the diced tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper to the pot. Stir to combine.
4. Pour in the beef broth and stir again.
5. Bring the chili to a boil, then reduce the heat to low and simmer for 30-40 minutes, stirring occasionally.
6. Taste and adjust the seasoning as needed.
7. Serve hot, garnished with shredded cheese, chopped cilantro, and a dollop of sour cream, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat to brown the beef
- Low heat to simmer the chili
Serving size:
- 6 servings
Nutritional information:
- Calories: 360
- Fat: 12g
- Carbohydrates: 34g
- Protein: 28g
- Fiber: 10g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef
- Pinto beans can be substituted for the kidney beans or black beans
- Vegetable broth can be substituted for the beef broth to make the chili vegetarian
Variations:
- Add diced bell peppers or jalapenos for extra heat and flavor
- Use different types of beans, such as navy beans or cannellini beans
- Add corn or diced sweet potatoes for a sweeter chili
- Use different types of meat, such as ground pork or sausage
Tips and tricks:
- For a thicker chili, use less beef broth or let the chili simmer for longer
- For a milder chili, use less chili powder or omit the smoked paprika
- Make the chili ahead of time and reheat it for an easy weeknight dinner
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the chili in a pot on the stove over medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the chili in individual bowls, topped with shredded cheese and chopped cilantro
- Serve the chili with a side of cornbread or tortilla chips
Garnishes:
- Shredded cheese
- Chopped cilantro
- Sour cream
- Diced avocado
- Sliced jalapenos
Pairings:
- Cornbread
- Tortilla chips
- Rice
- Salad
Suggested side dishes:
- Cornbread
- Salad
- Roasted vegetables
Troubleshooting advice:
- If the chili is too thick, add more beef 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
- Store leftover chili in the refrigerator within 2 hours of cooking
Food history:
- Chili is a popular dish in the United States, with roots in Mexican cuisine
- The first chili cook-off was held in Texas in 1967
Flavor profiles:
- Spicy
- Smoky
- Savory
Serving suggestions:
- Serve the chili with a side of cornbread or tortilla chips for a complete meal
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