Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (6 ounces) tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, cook the ground beef over medium-high heat until browned, stirring occasionally.
2. Add the onion, garlic, red and green bell peppers to the pot and cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, paprika, salt, black pepper, and water to the pot. Stir to combine.
4. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
5. Serve the chili hot with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 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: 300
- Fat: 10g
- Carbohydrates: 30g
- Protein: 20g
- Fiber: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans can be used instead of kidney beans.
- Ancho chili powder can be used instead of regular chili powder.
Variations:
- Add a can of corn for a sweeter chili.
- Use diced green chilies for a spicier chili.
- Add a tablespoon of cocoa powder for a richer flavor.
Tips and tricks:
- For a thicker chili, add less water.
- For a thinner chili, add more water.
- This chili can be made ahead of time and reheated for an easy weeknight meal.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
- Serve the chili in individual bowls with toppings on the side.
Garnishes:
- Shredded cheese, sour cream, chopped cilantro, diced avocado, and sliced jalapeños are all great toppings for this chili.
Pairings:
- Serve this chili with cornbread or tortilla chips for dipping.
Suggested side dishes:
- A simple green salad or roasted vegetables would make great side dishes for this chili.
Troubleshooting advice:
- If the chili is too spicy, add a dollop of sour cream to cool it down.
- If the chili is too thick, add more water or broth to thin it out.
Food safety advice:
- Always cook ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Chili con carne, or simply chili, is a spicy stew made with chili peppers, meat, and often beans and tomatoes. It originated in the American Southwest in the 19th century and has since become a popular dish throughout the United States.
Flavor profiles:
- This chili is savory, slightly sweet, and mildly spicy.
Serving suggestions:
- This chili is perfect for a cozy night in or for feeding a crowd at a party.
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