Ingredients with Measurements:
- 2 lbs ground beef
- 1 large onion, diced
- 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 (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 cups beef broth
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, tomato sauce, kidney beans, black beans, and green chilies to the pot. Stir to combine.
4. Add the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
5. Pour in the beef broth and stir to combine.
6. Bring the chili to a boil, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.
7. Taste the chili and adjust the seasoning as needed.
8. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering the chili.
Serving size:
This recipe makes about 8 servings.
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 28g
Protein: 28g
Sodium: 1100mg
Sugar: 6g
Fiber: 9g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or navy beans can be used instead of kidney beans or black beans.
- If you don't have beef broth, you can use chicken broth or vegetable broth instead.
Variations:
- Add diced bell peppers or jalapenos for extra flavor and heat.
- Use different types of beans or add corn for more texture.
- Experiment with different spices and seasonings to customize the flavor to your liking.
Tips and tricks:
- For a thicker chili, let it simmer for longer or add a can of tomato paste.
- If you want a milder chili, reduce the amount of chili powder and cayenne pepper.
- Serve with toppings such as shredded cheese, sour cream, diced avocado, or chopped cilantro.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the chili in a pot over low heat until heated through, stirring occasionally.
Presentation ideas:
Serve the chili in bowls with a dollop of sour cream and a sprinkle of shredded cheese on top.
Garnishes:
Shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapenos, diced onions.
Pairings:
Cornbread, garlic bread, tortilla chips, rice.
Suggested side dishes:
Green salad, roasted vegetables, coleslaw.
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili con carne, or simply chili, is a spicy stew made with meat, chili peppers, and often beans and tomatoes. It is believed to have originated in Texas in the late 1800s and has since become a popular dish throughout the United States.
Flavor profiles:
This chili has a rich and hearty flavor with a spicy kick from the chili powder and cayenne pepper.
Serving suggestions:
Serve this chili with your favorite toppings and a side of cornbread or tortilla chips for a satisfying and comforting meal.
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