Ingredients with Measurements:
- 1 pound ground beef
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) diced green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup water
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-high heat until browned, stirring occasionally.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, stirring occasionally.
3. Add the chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper to the pot and stir to combine.
4. Add the drained and rinsed kidney beans, undrained diced tomatoes, tomato sauce, diced green chilies, and water to the pot and stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Per serving (based on 4 servings):
- Calories: 375
- Fat: 18g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 26g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Pinto beans or black beans can be substituted for the kidney beans.
- Fire-roasted diced tomatoes can be substituted for the regular diced tomatoes.
- Red pepper flakes can be substituted for the cayenne pepper.
Variations:
- Add a can of corn to the chili for extra texture and flavor.
- Top the chili with shredded cheese, sour cream, and/or chopped green onions.
- Serve the chili over rice or with cornbread.
Tips and tricks:
- For a thicker chili, reduce the amount of water or add a tablespoon of cornstarch mixed with a tablespoon of water.
- For a spicier chili, increase the amount of cayenne pepper or add a diced jalapeno pepper.
- 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 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 bowls with a dollop of sour cream and a sprinkle of chopped green onions.
Garnishes:
Shredded cheese, sour cream, chopped green onions, diced avocado, and/or chopped cilantro.
Pairings:
Serve the chili with a side salad or cornbread.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Cornbread
- Garlic bread
- Steamed vegetables
Troubleshooting advice:
- If the chili is too thick, add more water or tomato sauce.
- If the chili is too thin, reduce the amount of water or add a tablespoon of cornstarch mixed with a tablespoon of water.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili is a dish that originated in Texas in the late 1800s and has since become a popular comfort food across the United States.
Flavor profiles:
This chili has a smoky and slightly spicy flavor with a hint of sweetness from the diced tomatoes.
Serving suggestions:
Serve the chili in bowls with a side salad or cornbread.
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