Ingredients with Measurements:
- 1 lb ground beef
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a skillet, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat.
2. Add the browned beef to the slow cooker.
3. Add the drained and rinsed kidney beans, black beans, diced tomatoes, tomato sauce, chopped onion, chopped green bell pepper, minced garlic, chili powder, cumin, paprika, salt, black pepper, and beef broth to the slow cooker.
4. Stir all the ingredients together until well combined.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
6. Once the chili is done cooking, serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low heat for 6-8 hours or high heat for 3-4 hours
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 24g
Protein: 23g
Sodium: 700mg
Fiber: 8g
Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Pinto beans can be substituted for kidney beans or black beans.
- Diced tomatoes with green chilies can be used instead of plain diced tomatoes.
- Vegetable broth can be used instead of beef broth for a vegetarian option.
Variations:
- Add a can of corn for extra sweetness and texture.
- Use different types of beans, such as navy beans or cannellini beans.
- Add a diced jalapeno pepper for extra heat.
- Use different types of meat, such as ground pork or turkey sausage.
Tips and tricks:
- Brown the ground beef before adding it to the slow cooker for extra flavor.
- Drain and rinse the beans before adding them to the slow cooker to remove excess sodium.
- Adjust the spices to your liking, adding more or less chili powder, cumin, or paprika as desired.
- Serve with toppings such as shredded cheese, sour cream, chopped cilantro, or diced avocado.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the chili in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the chili in individual bowls or in a large serving dish.
Garnishes:
Shredded cheese, sour cream, chopped cilantro, diced avocado, or sliced jalapenos.
Pairings:
Cornbread, tortilla chips, or a side salad.
Suggested side dishes:
Cornbread, tortilla chips, or a side salad.
Troubleshooting advice:
If the chili is too thick, add more beef broth or water to thin it out. If it is too thin, let it cook for a little longer with the lid off to allow some of the liquid to evaporate.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Chili con carne, or simply chili, is a spicy stew made with meat, beans, and chili peppers. It is believed to have originated in Texas in the late 1800s and has since become a popular dish throughout the United States.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the chili with your favorite toppings and side dishes for a hearty and satisfying meal.
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