Ingredients with Measurements:
- 2 lbs. ground beef
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cans (14.5 oz. each) 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 can (4 oz.) green chilies, chopped
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 2 cups water
- 1/4 cup red wine vinegar
- 1/4 cup brown sugar
- 1/4 cup hot sauce
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 heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the diced tomatoes, kidney beans, black beans, corn, and green chilies to the pot.
4. Add the chili powder, ground cumin, dried oregano, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
5. Add the water, red wine vinegar, brown sugar, and hot sauce to the pot. Stir to combine.
6. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
7. Serve the chili hot, garnished with your choice of toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat for cooking the ground beef
- Low heat for simmering the chili
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 16g
- Carbohydrates: 45g
- Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Any type of canned beans can be used in place of the kidney and black beans.
- Fresh or frozen corn can be used instead of canned corn.
- Any type of vinegar can be used in place of the red wine vinegar.
- Any type of hot sauce can be used in place of the specified hot sauce.
Variations:
- Add diced bell peppers or jalapenos for extra flavor and heat.
- Use different types of beans, such as pinto or navy beans.
- Add a can of tomato sauce for a thicker chili.
- Use different types of meat, such as ground pork or sausage.
Tips and tricks:
- For a milder chili, reduce the amount of chili powder and cayenne pepper.
- For a thicker chili, let it simmer for longer or add a can of tomato sauce.
- Serve with cornbread or crackers for a complete meal.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chili in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the chili in individual bowls, topped with shredded cheese, sour cream, and chopped green onions.
Garnishes:
- Shredded cheese
- Sour cream
- Chopped green onions
- Chopped cilantro
- Sliced jalapenos
Pairings:
- Cornbread
- Crackers
- Tortilla chips
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more water or tomato sauce to thin it out.
- If the chili is too thin, let it simmer for longer 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.
Food history:
- Pique-style chili is a variation of traditional chili that originated in the Caribbean. It is known for its spicy and tangy flavor.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve the chili hot, garnished with your choice of toppings.
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