Ingredients with Measurements:
- 1 pound of cultured meat
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 can of diced tomatoes (14.5 oz)
- 1 can of kidney beans (15 oz)
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 2 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, green bell pepper, and minced garlic to the pot. Cook for 5 minutes or until the vegetables are soft.
3. Add the cultured meat to the pot and cook for 5 minutes or until browned.
4. Add the can of diced tomatoes, can of kidney beans, chili powder, ground cumin, paprika, salt, and pepper to the pot. Stir well.
5. Add 2 cups of water to the pot and stir again.
6. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking vegetables and meat, low heat for simmering chili.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 25g
Protein: 15g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of cultured meat.
- Red bell pepper can be used instead of green bell pepper.
- Black beans or pinto beans can be used instead of kidney beans.
Variations:
- Add diced jalapeno peppers for extra spice.
- Top with shredded cheese and sour cream.
- Serve over rice or with cornbread.
Tips and tricks:
- Use a wooden spoon to stir the chili to prevent scratching the pot.
- Adjust the amount of chili powder and paprika to your desired level of spiciness.
- Let the chili simmer for longer for a thicker consistency.
Storage instructions:
Refrigerate leftover chili in an airtight container for up to 3 days.
Reheating instructions:
Reheat chili in a pot 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 shredded cheese.
Garnishes:
- Chopped fresh cilantro
- Diced avocado
- Sliced jalapeno peppers
Pairings:
- Cornbread
- Tortilla chips
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more water.
- If the chili is too thin, let it simmer for longer.
Food safety advice:
- Cook the cultured meat to an internal temperature of 165°F to ensure it is safe to eat.
- Refrigerate leftover chili promptly.
Food history:
Chili originated in Texas in the late 1800s and has since become a popular dish throughout the United States.
Flavor profiles:
The chili has a savory and slightly spicy flavor with a hint of sweetness from the diced tomatoes.
Serving suggestions:
Serve the chili with a side of cornbread and a salad for a complete meal.
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