Ingredients with Measurements:
- 1 pound ground beef
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups beef broth
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and cook until browned, stirring occasionally.
3. Add the onion and garlic and cook until softened, stirring occasionally.
4. Add the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper. Stir to combine.
5. Add the kidney beans, black beans, diced tomatoes, and beef broth. Stir to combine.
6. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 32g
Protein: 28g
Sodium: 1100mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans can be used instead of kidney beans.
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes.
Variations:
- Add diced bell peppers or jalapenos for extra heat.
- Top with shredded cheese and sour cream.
- Serve over rice or with cornbread.
Tips and tricks:
- For a thicker chili, add a can of tomato paste.
- For a smokier flavor, add a teaspoon of liquid smoke.
- For a milder chili, reduce the amount of chili powder and cayenne pepper.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in bowls with a dollop of sour cream and a sprinkle of shredded cheese on top.
Garnishes:
- Shredded cheese
- Sour cream
- Chopped green onions
- Chopped cilantro
Pairings:
- Cornbread
- Tortilla chips
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Baked potatoes
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water.
- If the chili is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili con carne originated in Texas in the 1800s and was traditionally made with beef, chili peppers, and spices.
Flavor profiles:
This chili has a savory, slightly spicy flavor with a hint of smokiness.
Serving suggestions:
Serve with cornbread and a salad for a complete meal.
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