Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 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, brown the ground beef over medium-high heat, breaking it up into small pieces with a wooden spoon or spatula.
2. Add the diced onion, green bell pepper, and minced garlic to the pot and cook until the vegetables are tender, about 5 minutes.
3. Stir in the diced tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, paprika, salt, black pepper, and water.
4. Bring the chili to a simmer and let it cook for 30-45 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your liking.
5. Serve hot with your favorite toppings, such as shredded cheese, sour cream, diced avocado, or chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the ground beef and cooking the vegetables; simmer for cooking the chili.
Serving size:
6-8 servings
Nutritional information:
Per serving (based on 6 servings):
- Calories: 360
- Fat: 11g
- Carbohydrates: 38g
- Protein: 28g
- Fiber: 12g
- Sugar: 7g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Red bell pepper or poblano pepper can be substituted for the green bell pepper.
- Cannellini beans or pinto beans can be substituted for the kidney beans or black beans.
Variations:
- Add a can of corn or diced green chilies for extra flavor and texture.
- Use different spices, such as oregano, coriander, or chipotle powder, to customize the flavor of the chili.
- Make it vegetarian by omitting the ground beef and adding extra beans or diced vegetables.
Tips and tricks:
- For a thicker chili, use less water or let it simmer for a longer time.
- For a spicier chili, add more chili powder or a pinch of 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 chili in bowls with a dollop of sour cream or shredded cheese on top, and a sprinkle of chopped cilantro or green onions.
Garnishes:
Shredded cheese, sour cream, diced avocado, chopped cilantro, green onions, sliced jalapenos, tortilla chips.
Pairings:
Cornbread, rice, baked potatoes, crusty bread.
Suggested side dishes:
Green salad, roasted vegetables, coleslaw.
Troubleshooting advice:
- If the chili is too thick, add more water or broth to thin it out.
- If the chili is too thin, let it simmer for a longer time or add a slurry of cornstarch and water to thicken it.
Food safety advice:
- Cook the ground beef 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 to prevent bacterial growth.
Food history:
Chili con carne, or simply chili, is a spicy stew made with meat, beans, and chili peppers. It originated in the American Southwest in the late 19th century and has since become a popular dish throughout the United States and beyond.
Flavor profiles:
Spicy, savory, hearty, smoky.
Serving suggestions:
Serve the chili with your favorite toppings and sides, and enjoy with a cold beer or glass of red wine.
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