Ingredients with Measurements:
- 2 lbs. ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans (14.5 oz. each) diced tomatoes
- 1 can (15 oz.) tomato sauce
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) corn, drained
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. cayenne pepper
- Salt and pepper, to taste
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Chopped fresh cilantro, for serving
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink, breaking it up into small pieces as it cooks.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, tomato sauce, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper to the pot. Stir well to combine.
4. Bring the chili to a simmer over medium heat, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.
5. Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the beef
- Medium heat for simmering the chili
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 19g
- Carbohydrates: 37g
- Protein: 32g
- Fiber: 10g
- Sodium: 950mg
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
- Frozen corn can be used instead of canned corn
Variations:
- Add diced bell peppers or jalapeños for extra flavor and heat
- Use different types of beans, such as cannellini or garbanzo beans
- Add a can of diced green chilies for extra flavor
Tips and tricks:
- For a thicker chili, let it simmer for longer or add a can of tomato paste
- For a milder chili, reduce the amount of chili powder and 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 leftover chili in a pot over medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the chili in individual bowls, topped with cheese, sour cream, and cilantro
- Garnish with a sprinkle of chili powder or smoked paprika for extra color and flavor
Pairings:
- Serve with cornbread or crackers for dipping
- Pair with a cold beer or a glass of red wine
Suggested side dishes:
- Green salad with a tangy vinaigrette
- Roasted vegetables, such as Brussels sprouts or carrots
Troubleshooting advice:
- If the chili is too thick, add a splash of water or broth to thin it out
- If the chili is too thin, let it simmer for longer or add a can of tomato paste
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 to prevent bacterial growth
Food history:
- Chili con carne, or simply chili, is a spicy stew made with meat, beans, and chili peppers. It is believed to have originated in Texas in the late 1800s and has since become a popular dish throughout the United States and beyond.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve with a side of cornbread or crackers for dipping
- Top with shredded cheese, sour cream, and fresh cilantro for added flavor and texture
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