Ingredients with Measurements:
- 1 pound 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
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, brown the ground beef over medium-high heat.
2. Add the onion, green bell pepper, and garlic to the pot and cook until the vegetables are tender.
3. Add the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot and stir to combine.
4. Add the kidney beans, black beans, diced tomatoes, tomato sauce, and 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.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Low heat for simmering the chili
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 30g
- Protein: 20g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or navy beans can be used instead of kidney beans or black beans.
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes for a smoky flavor.
Variations:
- Add a can of corn for a sweet and crunchy addition.
- Use diced jalapenos or hot sauce for a spicier chili.
- Top with shredded cheese, sour cream, and green onions for a classic chili topping.
Tips and tricks:
- For a thicker chili, reduce the amount of water used.
- Make the chili ahead of time and let it sit in the refrigerator overnight to allow the flavors to meld together.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover chili in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the chili in individual bowls with a dollop of sour cream and a sprinkle of shredded cheese on top.
Garnishes:
- Shredded cheese
- Sour cream
- Green onions
- Cilantro
Pairings:
- Cornbread
- Tortilla chips
- Rice
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 spicy, add more diced tomatoes or tomato sauce to tone down the heat.
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:
- Chili originated in Texas in the 1800s and was made with beef, chili peppers, and spices.
Flavor profiles:
- Spicy, savory, slightly sweet
Serving suggestions:
- Serve the chili with a side of cornbread and a green salad for a complete meal.
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