Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (6 ounces) tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup water
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, stirring occasionally.
2. Add the chopped onion, green bell pepper, and minced garlic to the pot. Cook until the vegetables are tender, stirring occasionally.
3. Add the diced tomatoes (with their juice), kidney beans, black beans, tomato paste, chili powder, ground cumin, dried oregano, 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 the chili for 30 minutes, stirring occasionally.
5. Serve the chili hot, garnished with your choice of toppings.
- Time:
Preparation time: 15 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 6 servings.
Nutritional information:
- Calories: 330
- Fat: 11g
- Carbohydrates: 35g
- Protein: 23g
- Fiber: 10g
- Sodium: 810mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red bell pepper or jalapeno pepper can be used instead of green bell pepper.
- Pinto beans or navy beans can be used instead of kidney beans or black beans.
Variations:
- Add 1 cup of frozen corn to the chili for extra texture and flavor.
- Use diced chicken instead of ground beef for a lighter version of the chili.
- Add a can of diced green chilies for a spicy kick.
Tips and tricks:
- For a thicker chili, use less water or add more tomato paste.
- For a milder chili, use less chili powder and omit the black pepper.
- For a vegetarian version of the chili, omit the ground beef and add more beans and vegetables.
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 on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in individual bowls or in a large serving dish.
- Top the chili with shredded cheese, sour cream, diced avocado, or chopped cilantro.
Garnishes:
- Shredded cheese
- Sour cream
- Diced avocado
- Chopped cilantro
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more water or tomato juice.
- If the chili is too thin, simmer it for longer to reduce the liquid.
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 is a dish that originated in the American Southwest in the 19th century. It is a spicy stew made with meat, beans, and chili peppers.
Flavor profiles:
- This chili has a rich and savory flavor with a spicy kick from the chili powder and cumin.
Serving suggestions:
- Serve the chili with your favorite toppings and sides for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A