Ingredients with Measurements:
- 1 lb ground llama meat
- 1 can of kidney beans (15 oz)
- 1 can of diced tomatoes (14.5 oz)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of beef broth
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and green bell pepper to the pot and cook for 5 minutes or until they are tender.
3. Add the minced garlic and cook for 1 minute.
4. Add the ground llama meat to the pot and cook until browned.
5. Add the chili powder, cumin, paprika, salt, and black pepper to the pot and stir well.
6. Pour in the beef broth and diced tomatoes and stir well.
7. Add the kidney beans to the pot and stir well.
8. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the onion and green bell pepper
- Low heat for simmering the chili
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 25g
- Protein: 28g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground llama meat.
- Black beans or pinto beans can be used instead of kidney beans.
- Chicken broth or vegetable broth can be used instead of beef broth.
Variations:
- Add diced jalapenos or hot sauce for a spicier chili.
- Top with shredded cheese, sour cream, or diced avocado for added flavor.
Tips and tricks:
- Use a wooden spoon to stir the chili to prevent scratching the pot.
- Make the chili ahead of time and let it sit in the fridge overnight for even more flavor.
Storage instructions:
- Store leftover chili in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the chili in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the chili in bowls with a spoon and garnish with shredded cheese or diced avocado.
Garnishes:
- Shredded cheese, sour cream, diced avocado, diced jalapenos, hot sauce
Pairings:
- Cornbread, crackers, or tortilla chips
Suggested side dishes:
- Salad, roasted vegetables, or garlic bread
Troubleshooting advice:
- If the chili is too thick, add more beef broth to thin it out.
- If the chili is too thin, let it simmer for longer to thicken.
Food safety advice:
- Make sure the ground llama meat is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Llama meat has been eaten in South America for thousands of years and is a lean protein source.
Flavor profiles:
- The chili powder, cumin, and paprika give the chili a smoky and slightly spicy flavor.
Serving suggestions:
- Serve the chili as a main dish for lunch or dinner.
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Region: Peruvian