Ingredients with Measurements:
- 2 lbs. ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans (14.5 oz. each) diced tomatoes
- 1 can (15 oz.) tomato sauce
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (4 oz.) diced green chilies
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- Salt and pepper, to taste
- 2 cups water
- 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
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces with a wooden spoon or spatula.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, stirring occasionally.
3. Add the diced tomatoes, tomato sauce, kidney beans, diced green chilies, chili powder, ground cumin, paprika, cayenne pepper, salt, and pepper to the pot. Stir to combine.
4. Add the water to the pot and stir again.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
6. Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and chopped fresh 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: 360
- Fat: 18g
- Carbohydrates: 23g
- Protein: 27g
- Sodium: 820mg
- Fiber: 6g
- Sugar: 7g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Black beans or pinto beans can be used instead of kidney beans.
- Fresh diced tomatoes can be used instead of canned diced tomatoes.
- Red pepper flakes can be used instead of cayenne pepper.
Variations:
- Add chopped bell peppers or jalapenos for extra heat and flavor.
- Use beef broth instead of water for a richer flavor.
- Add a can of corn for a sweet and savory twist.
- Top with sliced avocado or diced red onion for extra texture and flavor.
Tips and tricks:
- For a thicker chili, let it simmer for an additional 10-15 minutes.
- To make this recipe in a slow cooker, brown the ground beef and saute the onion and garlic in a separate pan before adding them to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
- 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 3 days.
Reheating instructions:
- Reheat leftover chili in a microwave-safe bowl or on the stovetop over low heat until heated through.
Presentation ideas:
- Serve the chili in individual bowls, topped with shredded cheese, sour cream, and cilantro.
- Garnish with a sprinkle of chili powder or paprika for extra color.
Garnishes:
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro
- Sliced avocado
- Diced red onion
Pairings:
- Cornbread
- Rice
- Tortilla chips
- Garlic bread
Suggested side dishes:
- Green salad
- Roasted vegetables
- Coleslaw
Troubleshooting advice:
- If the chili is too thick, add more water or beef broth to thin it out.
- If the chili is too thin, let it simmer for a longer period of time to thicken.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover chili in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Chili con carne is a traditional Tex-Mex dish that originated in the 19th century. It is believed to have been created by cowboys and ranchers who would cook meat and chili peppers together in a pot over an open fire.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the chili with a side of cornbread or rice to soak up the flavorful sauce.
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