Ingredients with Measurements:
- 1 pound ground horse meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground horse meat and cook until browned, breaking it up with a wooden spoon or spatula.
3. Add the onion, garlic, green bell pepper, and red bell pepper. Cook until the vegetables are tender, stirring occasionally.
4. Add the diced tomatoes, kidney beans, tomato paste, beef broth, chili powder, ground cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
6. Taste and adjust the seasoning as needed.
7. Serve hot with your favorite toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the horse meat
- Low heat for simmering the chili
Serving size:
- 6 servings
Nutritional information:
- Calories: 290
- Fat: 10g
- Carbohydrates: 27g
- Protein: 22g
- Fiber: 7g
Substitutions for ingredients:
- Ground beef, turkey, or chicken can be used instead of horse meat.
- Any color of bell pepper can be used.
- Black beans or pinto beans can be used instead of kidney beans.
Variations:
- Add diced jalapeno peppers or hot sauce for extra heat.
- Top with shredded cheese, sour cream, or diced avocado.
- Serve over rice or with cornbread.
Tips and tricks:
- Use a lean cut of horse meat to reduce the fat content.
- Make the chili ahead of time and let it sit in the fridge overnight to allow the flavors to meld together.
- Freeze leftovers in individual portions for easy reheating.
Storage instructions:
- Store leftover chili in an airtight container in the fridge for up to 4 days.
Reheating instructions:
- Reheat the chili in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in individual bowls with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
Garnishes:
- Shredded cheese, sour cream, diced avocado, chopped fresh cilantro, diced jalapeno peppers
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Cornbread, rice, or a side salad.
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the horse meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover chili in the fridge within 2 hours of cooking.
Food history:
- Horse meat has been consumed by humans for thousands of years and is still a popular food in many parts of the world.
Flavor profiles:
- The chili has a rich and savory flavor with a slight smokiness from the paprika.
Serving suggestions:
- Serve the chili as a main dish for lunch or dinner.
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