Ingredients with Measurements:
- 2 pounds ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (4 ounces) diced green chilies
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups beef broth
- Shredded cheddar cheese, sour cream, and chopped green onions for serving
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, cook the ground beef over medium-high heat until browned and no longer pink, breaking it up into small pieces with a wooden spoon or spatula.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, stirring occasionally.
3. Add the crushed tomatoes, kidney beans, black beans, corn, diced green chilies, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
4. Pour in the beef broth and stir again.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.
6. Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Low heat for simmering the chili
Serving size:
- This recipe makes about 8 servings.
Nutritional information:
- Calories: 400
- Fat: 17g
- Carbohydrates: 34g
- Protein: 30g
- Fiber: 9g
- Sugar: 8g
- Sodium: 1200mg
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.
- Fresh or frozen corn can be used instead of canned corn.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
Variations:
- Add diced bell peppers or jalapenos for extra heat and flavor.
- Use different types of beans or a combination of beans.
- Add a can of diced tomatoes with green chilies for more texture and flavor.
- Use different spices or adjust the amounts to your liking.
Tips and tricks:
- For a thicker chili, let it simmer for longer or add a tablespoon of cornstarch mixed with water to thicken it up.
- For a milder chili, reduce or omit the cayenne pepper.
- 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 a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in bowls with a spoon and the toppings on the side.
- Garnish with chopped fresh cilantro or parsley.
Garnishes:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Chopped fresh cilantro or parsley
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more broth or water to thin it out.
- If the chili is too thin, let it simmer for longer or add a tablespoon of cornstarch mixed with water to thicken it up.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- 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 other ingredients. It originated in the American Southwest and has become a popular dish in many parts of the world.
Flavor profiles:
- Spicy, savory, slightly sweet, and smoky.
Serving suggestions:
- Serve the chili with a cold beer or a glass of red wine.
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