Ingredients with Measurements:
- 1 lb. ground beef
- 1 lb. Cudighi sausage, casing removed
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) tomato sauce
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1 cup water
- Shredded cheddar cheese and sour cream for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef and Cudighi sausage over medium heat until browned, breaking up any large chunks with a wooden spoon or spatula.
2. Add the chopped onion, green and red bell peppers, and minced garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Add the diced tomatoes (with their juice), kidney beans (drained and rinsed), tomato sauce, chili powder, ground cumin, paprika, salt, black pepper, cayenne pepper, and water to the pot. Stir to combine.
4. Bring the chili to a simmer and let it cook for 30-40 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your liking.
5. Serve the Cudighi chili hot, topped with shredded cheddar cheese and a dollop of sour cream.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 390
- Total fat: 22g
- Saturated fat: 8g
- Cholesterol: 90mg
- Sodium: 1450mg
- Total carbohydrate: 22g
- Dietary fiber: 6g
- Sugars: 8g
- Protein: 27g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- If Cudighi sausage is not available, Italian sausage can be used instead.
- Any color of bell pepper can be used in place of the green and red bell peppers.
Variations:
- Add a can of corn or diced green chilies for extra flavor and texture.
- Use fire-roasted tomatoes for a smoky flavor.
- Add a tablespoon of cocoa powder for a subtle chocolate flavor.
- Use different types of beans, such as black beans or pinto beans, in place of the kidney beans.
Tips and tricks:
- For a thicker chili, let it simmer for longer or add a tablespoon of cornstarch mixed with water to thicken it up.
- For a milder chili, reduce the amount of chili powder and cayenne 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 4 days.
Reheating instructions:
- Reheat leftover chili in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Cudighi chili in bowls with a sprinkle of shredded cheddar cheese and a dollop of sour cream on top.
Garnishes:
- Shredded cheddar cheese and sour cream
Pairings:
- Cornbread or crusty bread
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the chili is too thick, add more water or tomato sauce to thin it out.
- If the chili is too thin, let it simmer for longer or add a tablespoon of cornstarch mixed with water to thicken it up.
Food safety advice:
- Make sure to cook the ground beef and Cudighi sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Cudighi sausage is a type of Italian sausage that is popular in the Upper Peninsula of Michigan, where it is often used in dishes like chili and spaghetti sauce.
Flavor profiles:
- Spicy, savory, hearty
Serving suggestions:
- Serve the Cudighi chili with a side of cornbread or crusty bread for dipping.
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