Ingredients with Measurements:
- 2 lbs ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- Salt and pepper, to taste
- 2 cups beef broth
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Chopped fresh cilantro, for serving
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 and crumbled, about 8-10 minutes. Drain any excess fat.
2. Add the chopped onion, green bell pepper, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add the diced tomatoes, tomato sauce, tomato paste, kidney beans, black beans, corn, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and pepper to the pot. Stir to combine.
4. Pour in the beef broth and bring the chili to a simmer. Reduce the heat to low and let the chili simmer for at least 30 minutes, stirring occasionally.
5. Taste and adjust the seasoning as needed.
6. Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Low heat for simmering the chili
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 429
- Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 81mg
- Sodium: 1164mg
- Carbohydrates: 38g
- Fiber: 11g
- Sugar: 10g
- Protein: 34g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red bell pepper can be used instead of green bell pepper.
- Pinto beans or navy beans can be used instead of kidney beans.
- Fresh cilantro can be substituted with parsley or green onions.
Variations:
- Add a can of diced green chilies for extra heat.
- Use different types of beans, such as cannellini or garbanzo beans.
- Add a tablespoon of cocoa powder for a deeper flavor.
- Use different types of meat, such as ground pork or turkey sausage.
Tips and tricks:
- For a thicker chili, add less beef broth.
- For a spicier chili, add more cayenne pepper or diced green chilies.
- For a milder chili, omit the cayenne pepper.
- The chili can be made ahead of time and reheated before serving.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
- Serve the chili in individual bowls, topped with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro.
Garnishes:
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro
- Diced avocado
- Sliced jalapeños
- Crushed tortilla chips
Pairings:
- Cornbread
- Rice
- Baked potatoes
- Salad
Suggested side dishes:
- Cornbread muffins
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water.
- If the chili is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Chili con carne, or simply chili, is a spicy stew that originated in Texas in the 19th century. It typically consists of meat, chili peppers, and spices, and is often served with beans and cornbread.
Flavor profiles:
- This chili has a rich and savory flavor, with a hint of sweetness from the tomatoes and corn. The spices add a smoky and slightly spicy kick.
Serving suggestions:
- Serve the chili with a side of cornbread or rice, and top with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A