Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup beef broth
- 2 corundas, cooked and shredded
- Shredded cheese and chopped cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, cook the ground beef over medium-high heat until browned. Drain any excess fat.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the chili powder, cumin, paprika, salt, and black pepper to the pot and stir to combine.
4. Add the kidney beans, diced tomatoes, tomato sauce, and beef broth to the pot and stir to combine.
5. Bring the chili to a simmer and let cook for 20-30 minutes, stirring occasionally.
6. Add the shredded corundas to the pot and stir to combine.
7. Let the chili cook for an additional 10-15 minutes, until the corundas are heated through.
8. Serve the chili hot, garnished with shredded cheese and chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the beef and cooking the onion and garlic
- Simmer for cooking the chili
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 26g
- Protein: 28g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Black beans or pinto beans can be used instead of kidney beans
- Fresh tomatoes can be used instead of canned diced tomatoes
Variations:
- Add diced bell peppers or jalapenos for extra heat
- Use different spices, such as oregano or coriander, for a different flavor profile
- Add corn or diced sweet potatoes for a sweeter chili
Tips and tricks:
- Cook the corundas ahead of time to save time when making the chili
- Use a wooden spoon to stir the chili to prevent scratching the pot
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 over medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the chili in individual bowls, garnished with shredded cheese and chopped cilantro
Garnishes:
- Shredded cheese
- Chopped cilantro
Pairings:
- Cornbread
- Tortilla chips
Suggested side dishes:
- Green 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 thicken it up
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:
- Corundas are a traditional Mexican dish made from masa dough and stuffed with various fillings
Flavor profiles:
- Savory, slightly spicy, with a hint of sweetness from the corundas
Serving suggestions:
- Serve the chili hot with cornbread or tortilla chips on the side
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