Ingredients with Measurements:
- 1 pound ground beef
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the ground beef and cook until browned, stirring occasionally.
3. Add the onion, green bell pepper, and garlic. Cook until the vegetables are tender.
4. Add the diced tomatoes, kidney beans, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
5. Pour in the beef broth and bring the mixture to a simmer.
6. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally.
7. Taste and adjust the seasoning if necessary.
8. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the ground beef, medium-low heat for simmering the chili.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Total fat: 14g
Saturated fat: 5g
Cholesterol: 70mg
Sodium: 1200mg
Total carbohydrates: 28g
Dietary fiber: 8g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Black beans or pinto beans can be used instead of kidney beans.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
Variations:
- Add diced jalapeno peppers for extra heat.
- Top with shredded cheese, sour cream, and chopped green onions.
- Serve over rice or with cornbread.
Tips and tricks:
- Use a wooden spoon to break up the ground beef while cooking.
- If the chili is too thick, add more beef broth to thin it out.
- For a smoky flavor, add a few drops of liquid smoke.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
Serve the chili in bowls with a dollop of sour cream and a sprinkle of chopped green onions.
Garnishes:
Shredded cheese, sour cream, chopped green onions, diced jalapeno peppers, and chopped fresh cilantro.
Pairings:
Cornbread, garlic bread, or a side salad.
Suggested side dishes:
Cornbread, garlic bread, or a side salad.
Troubleshooting advice:
- If the chili is too spicy, add a dollop of sour cream to cool it down.
- If the chili is too thin, simmer it for a few more minutes to thicken it up.
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 spicy stew that originated in Texas in the 1800s. It typically consists of ground beef, tomatoes, beans, and chili peppers.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the chili with a side of cornbread or garlic bread for a hearty meal.
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