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
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup beef broth
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
3. Add the chopped onion and minced garlic and cook until the onion is translucent.
4. Add the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper. Stir to combine.
5. Add the beef broth, canned tomatoes, kidney beans, and black beans. Stir to combine.
6. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30 minutes.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 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: 1200mg
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Pinto beans can be substituted for kidney beans or black beans.
- Vegetable broth can be substituted for beef broth.
Variations:
- Add diced bell peppers or jalapenos for extra heat.
- Top with shredded cheese, sour cream, or diced avocado.
- Serve over rice or with cornbread.
Tips and tricks:
- For a thicker chili, add a can of tomato paste.
- For a milder chili, reduce the amount of chili powder and cayenne pepper.
- Leftover chili can be frozen for up to 3 months.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat leftover chili in a pot over medium heat until heated through.
Presentation ideas:
Serve the chili in bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Shredded cheese
- Sour cream
- Diced avocado
- Chopped cilantro
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more broth or water.
- If the chili is too thin, let it simmer for longer.
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, or simply chili, is a spicy stew that originated in Texas in the late 1800s. It typically includes meat, beans, and chili peppers, and is often served with cornbread or rice.
Flavor profiles:
This chili is spicy, savory, and slightly smoky, with a hint of sweetness from the canned tomatoes.
Serving suggestions:
Serve this chili with a side of cornbread and a green salad for a hearty and satisfying meal.
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