Ingredients with Measurements:
- 2 lbs ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 2 cups water
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat.
2. Add the chopped onion, green bell pepper, and minced garlic. Cook until the vegetables are tender and the beef is fully cooked.
3. Drain any excess fat from the pot.
4. Add the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir to combine.
5. Pour in the water and bring the chili to a boil.
6. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the beef, low heat for simmering the chili.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 360
Total fat: 17g
Saturated fat: 6g
Cholesterol: 80mg
Sodium: 700mg
Total carbohydrates: 24g
Dietary fiber: 7g
Sugar: 6g
Protein: 29g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red or black beans can be used instead of kidney beans.
- Fire-roasted tomatoes can be used instead of diced tomatoes.
- Beef broth or chicken broth can be used instead of water.
Variations:
- Add diced jalapenos or hot sauce for extra heat.
- Top with shredded cheese, sour cream, or diced avocado.
- Serve over rice or with cornbread.
Tips and tricks:
- For a thicker chili, reduce the amount of water used.
- For a milder chili, reduce the amount of chili powder and cayenne pepper used.
- 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 chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in individual bowls or in a large serving dish.
Garnishes:
Top with shredded cheese, sour cream, diced avocado, or chopped cilantro.
Pairings:
Serve with cornbread, tortilla chips, or a side salad.
Suggested side dishes:
Cornbread, garlic bread, or a side salad.
Troubleshooting advice:
- If the chili is too thick, add more water or broth.
- If the chili is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the ground beef is fully cooked before adding the other ingredients.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili is a popular dish in the United States, with its origins dating back to the 1800s in Texas.
Flavor profiles:
This chili is savory and slightly spicy, with a hint of sweetness from the diced tomatoes.
Serving suggestions:
Serve the chili hot with your favorite toppings and sides.
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