Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cans kidney beans, drained and rinsed
- 2 cans diced tomatoes
- 1 can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne 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.
2. Add the chopped onion, green bell pepper, and minced garlic to the pot and cook until the vegetables are softened.
3. Add the drained and rinsed kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, black pepper, cayenne pepper, and water to the pot. Stir to combine.
4. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
5. Taste the chili and adjust the seasoning as needed.
6. Serve hot with your choice of toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Low heat for simmering the chili
Serving size:
- Makes 6 servings
Nutritional information:
- Calories per serving: 350
- Fat per serving: 12g
- Carbohydrates per serving: 33g
- Protein per serving: 27g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or black beans can be used instead of kidney beans.
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes for a smoky flavor.
Variations:
- Add diced jalapeno peppers for extra heat.
- Use beef broth instead of water for a richer flavor.
- Add a can of corn for a sweet and savory twist.
Tips and Tricks:
- For a thicker chili, let it simmer for longer or add a can of tomato paste.
- To make the chili spicier, increase the amount of cayenne pepper or add hot sauce to taste.
- Serve with cornbread or crackers for a satisfying meal.
Storage Instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the chili in a pot on the stove over medium heat until heated through.
Presentation Ideas:
- Serve the chili in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Shredded cheese
- Chopped green onions
- Diced avocado
- Sliced jalapenos
Pairings:
- Cornbread
- Tortilla chips
- Rice
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the chili is too thick, add more 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 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 Tex-Mex dish that originated in Texas in the 1800s. It was traditionally made with beef, chili peppers, and spices.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve the chili with your choice of toppings and sides for a hearty and satisfying meal.
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