Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1/2 cup beef broth
- 1 tablespoon meat extract
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until browned and cooked through.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
4. Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper to the pot and stir to combine.
5. Add the diced tomatoes, tomato sauce, kidney beans, beef broth, and meat extract to the pot and stir to combine.
6. Bring the chili to a simmer and let it cook for 30-40 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your liking.
7. Serve the chili hot, garnished with your choice of toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the beef and cooking the onions and garlic
- Simmer for cooking the chili
Serving size:
- This recipe makes about 6 servings.
Nutritional information:
- Calories: 290
- Fat: 13g
- Carbohydrates: 22g
- Protein: 21g
- Fiber: 6g
- Sodium: 810mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Vegetable broth can be used instead of beef broth.
- If you don't have meat extract, you can omit it or use a beef bouillon cube instead.
Variations:
- Add diced bell peppers or jalapenos for extra flavor and spice.
- Use different types of beans, such as black beans or pinto beans, instead of kidney beans.
- Add corn or diced sweet potatoes for a touch of sweetness.
Tips and tricks:
- For a thicker chili, let it simmer for longer or add a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon water) to the pot and stir until thickened.
- 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 on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in bowls with a dollop of sour cream, shredded cheese, and chopped fresh cilantro.
Garnishes:
- Sour cream
- Shredded cheese
- Chopped fresh cilantro
- Diced avocado
- Sliced jalapenos
- Crushed tortilla chips
Pairings:
- Cornbread
- Rice
- Salad
Suggested side dishes:
- Corn on the cob
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too thin, let it simmer for longer or add a cornstarch slurry to thicken it.
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, or simply chili, is a spicy stew that originated in Texas in the 19th century. It typically consists of meat, chili peppers, and spices, and is often served with cornbread or rice.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the chili hot with your choice of toppings and side dishes.
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