Ingredients with Measurements:
- 1 pound hot links, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (8 oz) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups water
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot, cook the hot links over medium-high heat until browned, stirring occasionally.
2. Add the onion, green bell pepper, and garlic to the pot. Cook until the vegetables are tender, stirring occasionally.
3. Add the diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, paprika, salt, black pepper, and water to the pot. Stir to combine.
4. Bring the chili to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
5. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for cooking hot links and vegetables; low heat for simmering chili.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 320
Fat: 19g
Carbohydrates: 23g
Protein: 16g
Sodium: 1160mg
Sugar: 7g
Substitutions for ingredients:
- Hot links can be substituted with any type of sausage.
- Kidney beans can be substituted with any type of beans.
- Green bell pepper can be substituted with any type of bell pepper.
Variations:
- Add more vegetables, such as corn or zucchini.
- Use ground beef instead of hot links.
- Make it vegetarian by omitting the hot links and using vegetable broth instead of water.
Tips and Tricks:
- For a spicier chili, add more chili powder or red pepper flakes.
- For a milder chili, use mild sausage and reduce the amount of chili powder.
- To thicken the chili, let it simmer uncovered for an additional 10-15 minutes.
Storage Instructions:
Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve chili in bowls with toppings such as shredded cheese, sour cream, and chopped green onions.
Garnishes:
Shredded cheese, sour cream, chopped green onions, chopped cilantro, sliced jalapenos.
Pairings:
Cornbread, crackers, tortilla chips.
Suggested Side Dishes:
Green salad, roasted vegetables, garlic bread.
Troubleshooting Advice:
- If the chili is too thick, add more water or broth.
- If the chili is too thin, let it simmer uncovered for an additional 10-15 minutes.
Food Safety Advice:
- Make sure to cook the hot links to an internal temperature of 165°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 the American Southwest in the late 19th century.
Flavor Profiles:
Spicy, savory, smoky.
Serving Suggestions:
Serve hot with your favorite toppings and sides.
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