Ingredients with Measurements:
- 2 lbs ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 cup water
- Shredded cheddar cheese, for topping
- Sour cream, for topping
- Chopped fresh cilantro, for topping
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, stirring occasionally.
2. Add the onion, garlic, green and red bell peppers, and cook until the vegetables are tender, stirring occasionally.
3. Add the diced tomatoes, tomato sauce, kidney beans, black beans, green chilies, chili powder, cumin, paprika, salt, black pepper, cayenne pepper, and water. Stir to combine.
4. Bring the chili to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
5. Serve the chili hot, topped with shredded cheddar cheese, sour cream, and chopped fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for cooking ground beef
Low heat for simmering chili
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 15g
Saturated Fat: 6g
Cholesterol: 77mg
Sodium: 1070mg
Carbohydrates: 30g
Fiber: 9g
Sugar: 8g
Protein: 32g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any color bell pepper can be used.
- Pinto beans or garbanzo beans can be used instead of kidney beans or black beans.
- Jalapeño peppers can be used instead of green chilies.
Variations:
- Add corn or diced potatoes to the chili.
- Use different types of beans, such as navy beans or cannellini beans.
- Add a can of beer or beef broth for extra flavor.
- Use different types of meat, such as ground pork or sausage.
Tips and tricks:
- For a thicker chili, reduce the amount of water used.
- For a spicier chili, add more cayenne pepper or diced jalapeño peppers.
- For a milder chili, reduce the amount of chili powder and cayenne pepper used.
- Chili can be made ahead of time and reheated for serving.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat chili in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve chili in bowls, topped with shredded cheddar cheese, sour cream, and chopped fresh cilantro.
Garnishes:
Shredded cheddar cheese, sour cream, chopped fresh cilantro
Pairings:
Cornbread, crackers, or tortilla chips
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread
Troubleshooting advice:
- If the chili is too thick, add more water or tomato sauce.
- If the chili is too thin, simmer it for a longer period of time to reduce the liquid.
- If the chili is too spicy, add more tomato sauce or diced tomatoes to balance the heat.
Food safety advice:
- Cook ground beef to an internal temperature of 160°F.
- Store leftover chili in the refrigerator within 2 hours of cooking.
- Reheat chili to an internal temperature of 165°F before serving.
Food history:
Chili is a spicy stew that originated in the American Southwest in the late 1800s. It typically consists of meat, beans, and chili peppers, and is often served with toppings such as cheese, sour cream, and cilantro.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve chili as a main dish for lunch or dinner.
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