Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 Scotch Bonnet peppers, seeded and chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups water
- 1 tbsp olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add ground beef and cook until browned, breaking it up with a wooden spoon.
3. Add onion, garlic, red and green bell peppers, and Scotch Bonnet peppers. Cook until vegetables are soft, about 5 minutes.
4. Add chili powder, cumin, smoked paprika, salt, and black pepper. Stir until fragrant, about 1 minute.
5. Add diced tomatoes, kidney beans, and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning beef, medium heat for simmering chili.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 23g
Protein: 22g
Sodium: 670mg
Fiber: 7g
Sugar: 6g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Jalapeno peppers can be used instead of Scotch Bonnet peppers for a milder flavor.
- Pinto beans or black beans can be used instead of kidney beans.
Variations:
- Add corn or diced sweet potatoes for extra texture and flavor.
- Use beef broth instead of water for a richer flavor.
- Top with shredded cheese, sour cream, or diced avocado.
Tips and tricks:
- Wear gloves when handling Scotch Bonnet peppers to avoid getting the oils on your skin.
- Adjust the amount of chili powder and Scotch Bonnet peppers to your desired level of spiciness.
- Make this chili ahead of time and let it sit in the fridge overnight for even more flavor.
Storage instructions:
Store leftover chili in an airtight container in the fridge for up to 4 days.
Reheating instructions:
Reheat chili in a pot over medium heat until heated through.
Presentation ideas:
Serve chili in individual bowls and top with your favorite toppings.
Garnishes:
Shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapenos.
Pairings:
Cornbread, crusty bread, or tortilla chips.
Suggested side dishes:
Green salad, roasted vegetables, or coleslaw.
Troubleshooting advice:
- If the chili is too thick, add more water or beef broth.
- If the chili is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure ground beef is cooked to an internal temperature of 160°F.
- Store leftover chili in the fridge within 2 hours of cooking.
Food history:
Chili con carne originated in Texas in the late 1800s and has since become a popular dish throughout the United States.
Flavor profiles:
Spicy, smoky, savory.
Serving suggestions:
Serve hot with your favorite toppings and side dishes.
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Region: Caribbean