Ingredients with Measurements:
- 2 lbs. pit beef, chopped
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz. each) diced tomatoes
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (6 oz.) tomato paste
- 2 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups beef broth
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the chopped pit beef and cook until browned, stirring occasionally, for about 5-7 minutes.
2. Add the chopped onion, green and red bell peppers, and minced garlic to the pot. Cook until the vegetables are tender, stirring occasionally, for about 5-7 minutes.
3. Add the diced tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper to the pot. Stir to combine.
4. Pour in the beef broth and stir again. Bring the chili to a boil, then reduce the heat to low and simmer for 30-40 minutes, stirring occasionally.
5. Taste the chili and adjust the seasoning as needed. Stir in the chopped cilantro.
6. Serve the chili hot, garnished with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the pit beef and cooking the vegetables; low heat for simmering the chili.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Per serving (based on 6 servings): 384 calories, 16g fat, 28g carbohydrates, 32g protein, 9g fiber, 7g sugar.
Substitutions for ingredients:
- Pit beef can be substituted with ground beef or shredded beef.
- Kidney beans and black beans can be substituted with any other type of beans.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add more vegetables, such as corn, carrots, or zucchini.
- Use different spices, such as oregano, coriander, or chipotle powder.
- Top the chili with shredded cheese, sour cream, or diced avocado.
Tips and tricks:
- If you prefer a spicier chili, add more chili powder or red pepper flakes.
- For a thicker chili, use less beef broth or add more tomato paste.
- 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 the chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in bowls, garnished with lime wedges and chopped cilantro.
Garnishes:
Lime wedges, chopped cilantro, shredded cheese, sour cream, diced avocado, or tortilla chips.
Pairings:
Cornbread, garlic bread, or a side salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or rice.
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water.
- If the chili is too thin, simmer it for a longer time to reduce the liquid.
Food safety advice:
- Make sure the pit beef is fully cooked before adding it to the chili.
- Store leftover chili in the refrigerator within 2 hours of cooking.
- Reheat leftover chili to an internal temperature of 165°F.
Food history:
Chili is a popular dish in the United States, especially in the Southwest. It originated in Texas in the 1800s and has since become a staple in American cuisine.
Flavor profiles:
This pit beef chili has a rich, smoky flavor from the pit beef and smoked paprika, and a slightly spicy kick from the chili powder and cumin.
Serving suggestions:
Serve this pit beef chili with a side of cornbread and a cold beer for a hearty and satisfying meal.
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