Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- Salt and pepper to taste
- 1 cup water
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, stirring occasionally.
2. Add the chopped onion, minced garlic, diced red and green bell peppers, and minced jalapeno pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the drained and rinsed kidney beans, diced tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
5. Taste and adjust the seasoning as needed. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the beef, medium-low heat for simmering the chili.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 280
Total fat: 12g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 690mg
Total carbohydrates: 22g
Dietary fiber: 6g
Sugar: 8g
Protein: 22g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or black beans can be used instead of kidney beans.
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes.
- Chipotle powder can be used instead of smoked paprika.
Variations:
- Add a can of corn for extra sweetness and texture.
- Use beef broth instead of water for a richer flavor.
- Top with shredded cheese, sour cream, and chopped cilantro before serving.
Tips and tricks:
- Use a lean ground beef to reduce the fat content.
- Make this recipe ahead of time and reheat it when ready to serve.
- Freeze leftovers in an airtight container 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 the chili in a microwave-safe bowl or on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the chili in individual bowls and garnish with shredded cheese, sour cream, and chopped cilantro.
Garnishes:
Shredded cheese, sour cream, chopped cilantro, sliced jalapeno peppers, diced avocado.
Pairings:
Cornbread, tortilla chips, rice, or a side salad.
Suggested side dishes:
Cornbread, tortilla chips, rice, or a side salad.
Troubleshooting advice:
- If the chili is too thick, add more water or beef broth to thin it out.
- If the chili is too spicy, add a dollop of sour cream or serve with a side of bread to help cool down the heat.
Food safety advice:
- Always cook ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Chili con carne, also known simply as chili, is a spicy stew that originated in Texas in the late 1800s. It typically consists of meat, chili peppers, and spices, and is often served with cornbread or crackers.
Flavor profiles:
This chili recipe has a smoky, spicy, and slightly sweet flavor profile.
Serving suggestions:
Serve this chili with a side of cornbread or tortilla chips for a hearty and satisfying meal.
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