Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/2 cup salsa verde
- 1/4 cup chopped green onions
- Shredded cheddar cheese for topping
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Immersion blender or regular blender
Step-by-Step Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the diced tomatoes, kidney beans, green chilies, beef broth, chili powder, cumin, salt, and pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
5. After 30 minutes, use an immersion blender or transfer the mixture to a regular blender and blend until smooth.
6. Add the chopped cilantro, sour cream, salsa verde, and chopped green onions to the pot. Stir to combine.
7. Let the mixture simmer for an additional 10 minutes.
8. Serve the chili hot, topped with shredded cheddar cheese.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking the ground beef and onion, and low heat for simmering the chili.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 8g
Cholesterol: 75mg
Sodium: 800mg
Total carbohydrates: 22g
Dietary fiber: 6g
Sugar: 6g
Protein: 25g
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.
- Red salsa can be used instead of salsa verde.
Variations:
- Add diced bell peppers or jalapenos for extra heat.
- Use ground pork instead of ground beef for a different flavor.
- Add corn or diced zucchini for extra texture.
Tips and Tricks:
- For a thicker chili, let it simmer for an additional 10-15 minutes.
- To make this recipe vegetarian, omit the ground beef and use vegetable broth instead of beef broth.
- 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 the chili in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the chili in individual bowls, topped with shredded cheddar cheese and a dollop of sour cream.
Garnishes:
- Chopped fresh cilantro
- Sliced jalapenos
- Diced avocado
- Lime wedges
Pairings:
- Cornbread
- Tortilla chips
- Rice
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Garlic bread
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 an additional 10-15 minutes 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.
Food History:
Chili con carne, or simply chili, is a spicy stew made with chili peppers, meat, and often beans and tomatoes. It originated in the American Southwest in the late 19th century and has since become a popular dish throughout the United States.
Flavor Profiles:
This green sauce chili has a rich and savory flavor with a slight tang from the salsa verde and sour cream. The cilantro adds a fresh and herbaceous note, while the cheddar cheese provides a creamy and salty finish.
Serving Suggestions:
This chili is perfect for a cozy night in or for feeding a crowd at a party or potluck.
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