Ingredients with Measurements:
- 1 pound ground beef
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup crumbled Queso Ibores cheese
Special equipment needed:
- Large pot
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. In a large pot, brown the ground beef over medium-high heat until fully cooked.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper to the pot and stir to combine.
4. Pour in the can of diced tomatoes and chicken broth and stir to combine.
5. Add the drained and rinsed kidney beans to the pot and stir to combine.
6. Reduce the heat to medium-low and let the chili simmer for 20-30 minutes, stirring occasionally.
7. Once the chili has simmered, add the crumbled Queso Ibores cheese to the pot and stir until the cheese has melted and is fully incorporated into the chili.
8. Serve hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the ground beef, medium-low heat for simmering the chili.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 360
Fat: 18g
Carbohydrates: 22g
Protein: 28g
Sodium: 980mg
Sugar: 5g
Substitutions for ingredients:
- Ground turkey can be substituted for the ground beef.
- Pinto beans can be substituted for the kidney beans.
- Any type of shredded cheese can be substituted for the Queso Ibores cheese.
Variations:
- Add diced bell peppers or jalapenos for extra heat.
- Use ground pork or chicken instead of beef.
- Add a can of corn for extra texture and flavor.
Tips and tricks:
- Make sure to fully cook the ground beef before adding any other ingredients to the pot.
- Use a wooden spoon to stir the chili to prevent scratching the pot.
- Serve with toppings such as sour cream, shredded cheese, and diced avocado.
Storage instructions:
Store any leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
Serve the chili in individual bowls and top with your favorite toppings.
Garnishes:
Sour cream, shredded cheese, diced avocado, chopped cilantro, and sliced jalapenos.
Pairings:
Serve with a side of cornbread or tortilla chips.
Suggested side dishes:
Cornbread, tortilla chips, or a side salad.
Troubleshooting advice:
- If the chili is too thick, add more chicken broth to thin it out.
- If the chili is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to fully cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Chili originated in Texas in the 1800s and has since become a popular dish throughout the United States.
Flavor profiles:
This chili has a spicy and savory flavor with a creamy and tangy finish from the Queso Ibores cheese.
Serving suggestions:
Serve hot with your favorite toppings and a side of cornbread or tortilla chips.
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Region: Spanish