Ingredients with Measurements:
- 2 pounds ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 2 habanero peppers, seeded and minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups beef broth
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, breaking it up with a wooden spoon or spatula as it cooks.
2. Add the chopped onion and minced garlic to the pot with the beef. Cook for 2-3 minutes, stirring occasionally, until the onion is translucent.
3. Add the diced tomatoes, kidney beans, tomato paste, habanero peppers, chili powder, cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
4. Pour in the beef broth and stir again. Bring the chili to a simmer, then reduce the heat to low and cover the pot.
5. Let the chili simmer for 1-2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
6. Taste the chili and adjust the seasoning as needed. If it's too spicy, add more tomato paste or diced tomatoes to mellow it out.
7. Serve the habanero chili hot, garnished with shredded cheese, chopped cilantro, and/or sour cream, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 28g
Protein: 32g
Sodium: 1200mg
Fiber: 8g
Sugar: 6g
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.
- Jalapeno peppers can be used instead of habanero peppers for a milder chili.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
Variations:
- Add diced bell peppers, corn, or zucchini to the chili for extra flavor and nutrition.
- Use different types of beans, such as cannellini or navy beans, for a twist on the classic chili recipe.
- Top the chili with crushed tortilla chips or avocado slices for added texture and flavor.
Tips and tricks:
- For a thicker chili, use less beef broth or let it simmer uncovered for the last 30 minutes of cooking.
- If you don't have fresh habanero peppers, you can use dried ones or substitute with hot sauce.
- Make the chili ahead of time and store it in the fridge or freezer for an easy meal later.
Storage instructions:
Store leftover chili in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
Reheating instructions:
Reheat the chili on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions for 1-2 minutes, stirring halfway through.
Presentation ideas:
Serve the chili in individual bowls, topped with shredded cheese, chopped cilantro, and/or sour cream. You can also serve it with cornbread or crackers on the side.
Garnishes:
Shredded cheese, chopped cilantro, sour cream, crushed tortilla chips, avocado slices
Pairings:
Cornbread, crackers, beer, red wine
Suggested side dishes:
Green salad, roasted vegetables, corn on the cob
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too spicy, add more tomato paste or diced tomatoes to mellow it out.
- If the chili is too bland, add more chili powder, cumin, or smoked paprika to amp up the flavor.
Food safety advice:
- Make sure to cook the ground beef thoroughly to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover chili in the fridge or freezer promptly to prevent bacterial growth.
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 in many parts of the world.
Flavor profiles:
Spicy, savory, smoky, slightly sweet
Serving suggestions:
Serve the habanero chili hot, garnished with shredded cheese, chopped cilantro, and/or sour cream, with cornbread or crackers on the side.
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Region: Mexican