Ingredients with Measurements:
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 green bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups beef broth
- 1 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon or spatula.
3. Add the diced onion, minced garlic, and diced green bell pepper. Cook until the vegetables are softened, about 5 minutes.
4. Add the chili powder, cumin, paprika, salt, and black pepper. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the diced tomatoes, tomato paste, kidney beans, black beans, and beef broth. Stir to combine.
6. Bring the chili to a simmer and reduce the heat to low. Cover and let it simmer for 30-45 minutes, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 30g
Protein: 24g
Sodium: 840mg
Fiber: 10g
Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or navy beans can be used instead of kidney beans or black beans.
- Red bell pepper or jalapeno can be used instead of green bell pepper.
Variations:
- Add corn or diced sweet potato for extra texture and flavor.
- Use different types of beans or add more vegetables like zucchini or carrots.
- Make it spicier by adding more chili powder or red pepper flakes.
Tips and tricks:
- Brown the ground beef in batches to avoid overcrowding the pot and steaming the meat.
- Drain and rinse the beans to reduce sodium and improve digestibility.
- Use a wooden spoon or spatula to break up the ground beef into small pieces.
- Let the chili simmer for at least 30 minutes to allow the flavors to meld together.
Storage instructions:
- Let the chili cool to room temperature before storing in an airtight container in the refrigerator for up to 4 days.
- Freeze the chili in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat the chili in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
- Serve the chili in bowls with a dollop of sour cream, shredded cheese, and chopped fresh cilantro.
- Top with sliced avocado or jalapeno for extra flavor and texture.
Garnishes:
- Sour cream
- Shredded cheese
- Chopped fresh cilantro
- Sliced avocado
- Jalapeno slices
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Chili con carne originated in Texas in the late 1800s as a cheap and filling meal for cowboys and laborers.
- The dish typically consists of ground beef, chili peppers, and spices, but variations can include beans, tomatoes, and other vegetables.
Flavor profiles:
- Spicy, savory, and slightly sweet with a hint of smokiness from the paprika.
Serving suggestions:
- Serve hot with your favorite toppings and sides.
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