Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1/4 cup chopped fresh Mexican pepperleaf (hoja santa)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef's knife and cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a wooden spoon or spatula.
2. Add the chopped onion, minced garlic, chopped green and red bell peppers, and cook until the vegetables are tender, about 5-7 minutes.
3. Add the diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine.
4. Pour in the beef broth and bring the chili to a simmer.
5. Add the chopped Mexican pepperleaf and stir to combine.
6. Cover the pot and let the chili simmer for 30-40 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened.
7. Taste and adjust seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 34g
Protein: 26g
Fiber: 9g
Sugar: 6g
Sodium: 1200mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- If you don't have Mexican pepperleaf, you can use fresh cilantro or parsley instead.
Variations:
- Add a can of diced green chilies for extra heat.
- Use different types of beans or add more vegetables, such as zucchini or carrots.
- Top with shredded cheese, sour cream, or diced avocado.
Tips and tricks:
- For a thicker chili, let it simmer uncovered for the last 10-15 minutes.
- If you like your chili spicier, add more chili powder or cayenne pepper.
- 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 chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in bowls, topped with shredded cheese, sour cream, and diced avocado.
Garnishes:
Shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños.
Pairings:
Serve with cornbread, tortilla chips, or a side salad.
Suggested side dishes:
Cornbread, tortilla chips, side salad.
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water.
- If the chili is too thin, let it simmer uncovered for the last 10-15 minutes.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili con carne is a Tex-Mex dish that originated in the 19th century. It typically consists of ground beef, chili peppers, and spices, and is often served with beans and cornbread.
Flavor profiles:
This Mexican Pepperleaf Chili is savory, slightly spicy, and has a hint of smokiness from the smoked paprika.
Serving suggestions:
Serve the chili in bowls, topped with shredded cheese, sour cream, and diced avocado, and pair with cornbread or tortilla chips.
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Region: Mexican