Ingredients with Measurements:
- 2 lbs ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 can Mexican Coke
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked.
2. Add the chopped onion, garlic, red and green bell peppers to the pot and sauté until the vegetables are tender.
3. Add the drained and rinsed kidney beans, diced tomatoes, tomato sauce, and Mexican Coke to the pot.
4. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-45 minutes, stirring occasionally.
6. Taste and adjust the seasoning as needed.
7. Serve hot with your favorite toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Low heat for simmering the chili
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Protein: 30g
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 15g
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.
- Regular Coke or another cola can be used instead of Mexican Coke.
Variations:
- Add diced jalapeño peppers or hot sauce for extra heat.
- Top with shredded cheese, sour cream, diced avocado, or chopped cilantro.
- Serve over rice or with cornbread.
Tips and tricks:
- For a thicker chili, let it simmer uncovered for the last 10-15 minutes.
- Use a wooden spoon or spatula to break up the ground beef as it cooks.
- Make ahead and reheat for an easy weeknight dinner.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat chili in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with toppings arranged on top.
- Garnish with a lime wedge for added flavor.
Garnishes:
- Shredded cheese
- Sour cream
- Diced avocado
- Chopped cilantro
- Lime wedges
Pairings:
- Cornbread
- Tortilla chips
- Rice
Suggested side dishes:
- Corn on the cob
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the chili is too thick, add a little bit of water or beef broth to thin it out.
- If the chili is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the ground beef is fully cooked before adding the other ingredients.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
- Chili con carne originated in Texas in the 1800s and has since become a popular dish throughout the United States and Mexico.
Flavor profiles:
- Savory, slightly sweet, and smoky with a hint of spice.
Serving suggestions:
- Serve hot with your favorite toppings and sides.
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Region: Mexican