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 jalapeño pepper, seeded and minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Shredded cheddar cheese and sour cream, 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-high heat until browned, stirring occasionally.
2. Add the onion, garlic, green and red bell peppers, and jalapeño pepper to the pot. Cook until the vegetables are tender, stirring occasionally.
3. Add the diced tomatoes, kidney beans, black beans, corn, beef broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine.
4. Bring the chili to a boil, then reduce the heat to low and simmer for 30-40 minutes, stirring occasionally.
5. Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for cooking the ground beef
- Low heat for simmering the chili
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 25g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Pinto beans or navy beans can be used instead of kidney beans or black beans
- Vegetable broth can be used instead of beef broth for a vegetarian version
Variations:
- Add diced potatoes or sweet potatoes for a heartier chili
- Use different types of peppers, such as poblano or Anaheim, for a different flavor
- Add a can of diced green chilies for extra heat
Tips and tricks:
- For a thicker chili, add a can of tomato paste or reduce the amount of beef broth
- Make this chili ahead of time and reheat for an easy weeknight dinner
- Freeze leftovers for up to 3 months
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat leftover chili in a pot over medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the chili in individual bowls, topped with shredded cheese and a dollop of sour cream
- Garnish with chopped fresh cilantro or green onions
Pairings:
- Serve with cornbread or crusty bread for dipping
- Pair with a green salad or roasted vegetables for a balanced meal
Suggested side dishes:
- Cornbread
- Roasted vegetables
- Green salad
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 to reduce the liquid
Food safety advice:
- Cook 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 to prevent bacterial growth
Food history:
- Philly Pepper Pot is a traditional Philadelphia soup made with tripe, vegetables, and spices. This chili recipe is a twist on the classic dish, using ground beef and peppers instead of tripe.
Flavor profiles:
- This chili has a bold and spicy flavor, with a hint of smokiness from the paprika. The sweetness of the corn and bell peppers balances out the heat.
Serving suggestions:
- Serve this chili as a main dish for dinner or as a hearty lunch
- This chili is perfect for game day or a cozy night in
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