Ingredients with Measurements:
- 2 lbs ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 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 (15 oz) corn, drained
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 cups beef broth
- Shredded cheddar cheese and sour cream for topping (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked.
2. Add the chopped onion, green bell pepper, and minced garlic to the pot and cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, tomato sauce, kidney beans, black beans, corn, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
4. Pour in the beef broth and stir again.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.
6. Serve hot with shredded cheddar cheese and sour cream on top, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Low heat for simmering the chili
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 38g
- Protein: 33g
- Fiber: 10g
- Sodium: 1300mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red bell pepper or jalapeno pepper can be used instead of green bell pepper.
- Pinto beans or navy beans can be used instead of kidney beans or black beans.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
Variations:
- Add diced potatoes or sweet potatoes for a heartier chili.
- Use different types of beans or add more vegetables such as zucchini or carrots.
- Add a can of beer or a splash of red wine for extra flavor.
Tips and tricks:
- For a thicker chili, let it simmer for longer or add a can of tomato paste.
- For a spicier chili, add more cayenne pepper or diced jalapenos.
- 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 leftover chili in a pot over medium heat until heated through.
Presentation ideas:
- Serve the chili in individual bowls with a dollop of sour cream and a sprinkle of shredded cheddar cheese on top.
- Garnish with chopped fresh cilantro or green onions.
Pairings:
- Serve with cornbread or crackers on the side.
- A cold beer or a glass of red wine pairs well with chili.
Suggested side dishes:
- Cornbread
- Rice
- Baked potatoes
- Salad
Troubleshooting advice:
- If the chili is too thick, add more broth or water.
- If the chili is too thin, let it simmer for longer or add a can of tomato paste.
Food safety advice:
- Make sure the ground beef is fully cooked before adding the other ingredients.
- Store leftover chili in the refrigerator or freezer promptly.
Food history:
- Chili con carne is a spicy stew that originated in Texas in the late 1800s.
Flavor profiles:
- This chili has a rich and savory flavor with a hint of spice.
Serving suggestions:
- Serve the chili in a bowl with toppings on the side for guests to customize their own bowls.
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