Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 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 salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 cup water
- Shredded cheddar cheese and sour cream, for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
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, green bell pepper, and garlic to the pot and cook until the vegetables are tender, stirring occasionally.
3. Add the diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
4. Add the water to the pot and stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
6. Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Low heat for simmering the chili
Serving size:
- 6 servings
Nutritional information:
- Calories: 290
- Total fat: 13g
- Saturated fat: 5g
- Cholesterol: 60mg
- Sodium: 870mg
- Total carbohydrates: 21g
- Dietary fiber: 6g
- Sugars: 6g
- Protein: 23g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Red bell pepper or poblano pepper can be substituted for the green bell pepper.
- Diced tomatoes with green chilies can be substituted for the plain diced tomatoes.
- Black beans or pinto beans can be substituted for the kidney beans.
Variations:
- Add a can of corn to the chili for extra flavor and texture.
- Use different spices, such as smoked paprika or chipotle powder, to customize the flavor of the chili.
- Add a splash of beer or red wine to the chili for extra depth of flavor.
Tips and tricks:
- To make the chili spicier, increase the amount of cayenne pepper or add a diced jalapeno pepper.
- To make the chili milder, decrease the amount of chili powder and cayenne pepper.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
- To reheat the chili, place it in a pot on the stove over medium heat and stir occasionally until heated through.
Presentation ideas:
- Serve the chili in individual bowls, topped with shredded cheddar cheese and a dollop of sour cream.
- Garnish the chili with chopped fresh cilantro or green onions.
Garnishes:
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro or green onions
Pairings:
- Cornbread or garlic bread
- Salad with a tangy vinaigrette dressing
- Beer or red wine
Suggested side dishes:
- Cornbread or garlic bread
- Salad with a tangy vinaigrette dressing
Troubleshooting advice:
- If the chili is too thick, add more water to thin it out.
- If the chili is too thin, simmer it for a few more minutes to thicken it up.
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 leftover chili in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Chili con carne, or simply chili, is a spicy stew made with meat, chili peppers, and often beans and tomatoes. It is believed to have originated in the American Southwest in the late 1800s.
Flavor profiles:
- Spicy, savory, slightly sweet
Serving suggestions:
- Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream.
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