Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (8 oz) tomato sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 cup water
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Chopped fresh cilantro, for serving
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 heat until browned, stirring occasionally.
2. Add the onion, garlic, and green bell pepper to the pot and cook until the vegetables are tender, stirring occasionally.
3. Add the diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, paprika, salt, black pepper, cayenne pepper, and water to the pot. Stir well to combine.
4. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
5. Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for cooking the ground beef and vegetables
- Low heat for simmering the chili
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 356
- Fat: 16g
- Carbohydrates: 26g
- Protein: 27g
- Fiber: 8g
- Sugar: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Red bell pepper can be used instead of green bell pepper
- Pinto beans or black beans can be used instead of kidney beans
- Vegetable broth can be used instead of water for a vegetarian version
Variations:
- Add diced jalapeno peppers for extra heat
- Use beef broth instead of water for a richer flavor
- Add corn kernels for a sweet and savory twist
- Top with sliced avocado for a creamy texture
Tips and tricks:
- Use a wooden spoon or spatula to break up the ground beef into small pieces while cooking
- Drain the excess fat from the ground beef before adding the vegetables
- Adjust the amount of chili powder and cayenne pepper to your desired level of spiciness
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days
Reheating instructions:
- Reheat the chili in a pot over medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the chili in individual bowls, topped with shredded cheese, sour cream, and cilantro
- Garnish with a sprinkle of chili powder or paprika for a pop of color
Pairings:
- Serve with cornbread or tortilla chips for dipping
- Pair with a crisp green salad for a refreshing contrast
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
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 a few more minutes to reduce the liquid
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 leftovers promptly in the refrigerator to prevent bacterial growth
Food history:
- Chili con carne is a popular Tex-Mex dish that originated in the 19th century in Texas, where it was made with beef, chili peppers, and spices
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve with a cold beer or a glass of red wine for a perfect pairing
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Region: Mexican