Ingredients with Measurements:
- 1 pound ground beef
- 1 can kidney beans (15 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup manteca (lard)
- 1/4 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, heat the manteca over medium-high heat until melted.
2. Add the ground beef and cook until browned, stirring occasionally with a wooden spoon or spatula.
3. Add the chopped onion and minced garlic and cook until softened, stirring occasionally.
4. Add the chili powder, ground cumin, paprika, salt, and black pepper and stir to combine.
5. Add the kidney beans (drained and rinsed), diced tomatoes (undrained), tomato sauce, and water. Stir to combine.
6. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
7. Taste and adjust the seasoning as needed.
8. Serve hot with your favorite toppings.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat to melt the manteca
- Low heat to simmer the chili
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 380
- Fat: 19g
- Carbohydrates: 25g
- Protein: 26g
- Fiber: 7g
- Sugar: 6g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken
- Kidney beans can be substituted with black beans or pinto beans
- Manteca can be substituted with vegetable oil or bacon grease
Variations:
- Add diced bell peppers or jalapenos for extra flavor and heat
- Use different types of beans or a combination of beans
- Add corn or diced potatoes for a heartier chili
Tips and tricks:
- For a thicker chili, reduce the amount of water or add a tablespoon of cornstarch mixed with water to thicken
- For a smokier flavor, add a teaspoon of liquid smoke
- For a milder chili, reduce the amount of chili powder or use a mild chili powder
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat leftover chili in a pot over medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the chili in bowls with a dollop of sour cream and shredded cheese on top
- Garnish with chopped cilantro or green onions
Pairings:
- Serve with cornbread or tortilla chips
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the chili is too thick, add more water or tomato sauce
- If the chili is too thin, reduce the amount of water or add a tablespoon of cornstarch mixed with water to thicken
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat
Food history:
- Chili con carne originated in Texas in the 1800s and has since become a popular dish in the United States and around the world
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot with your favorite toppings and side dishes
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