Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 cup water
- Shredded cheddar cheese and sour cream for topping
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 and minced garlic to the pot and cook until the onion is translucent.
3. Add the drained and rinsed kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, black pepper, cayenne pepper, and water to the pot.
4. Stir everything together and bring the chili to a simmer.
5. Reduce the heat to low and let the chili simmer for at least 30 minutes, stirring occasionally.
6. Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Low heat for simmering the chili
Serving size:
- This recipe makes 6 servings.
Nutritional information:
- Calories: 340
- Fat: 16g
- Carbohydrates: 24g
- Protein: 25g
- Fiber: 7g
- Sugar: 5g
Substitutions for ingredients:
- Ground turkey can be used instead of ground beef.
- Black beans can be used instead of kidney beans.
- Crushed tomatoes can be used instead of diced tomatoes.
- Beef broth can be used instead of water.
Variations:
- Add chopped bell peppers or jalapenos for extra flavor and heat.
- Use different types of beans, such as pinto or black beans.
- Add corn or diced sweet potatoes for a twist on traditional chili.
Tips and tricks:
- For a thicker chili, let it simmer for longer.
- If the chili is too spicy, add a dollop of sour cream to cool it down.
- 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 leftover chili in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the chili in individual bowls topped with shredded cheese and sour cream.
Garnishes:
- Shredded cheddar cheese and sour cream
Pairings:
- Cornbread or crackers
Suggested side dishes:
- Green salad or roasted vegetables
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 longer to thicken.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Chili originated in Texas in the 1800s and was traditionally made with beef, chili peppers, and spices.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve the chili with a side of cornbread or crackers for dipping.
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