Ingredients with Measurements:
- 2 lbs beef chuck roast, shredded
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 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 smoked paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups beef broth
- 1 tbsp olive oil
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the shredded beef, onion, and garlic to the skillet. Cook until the beef is browned and the onion is softened.
3. Transfer the beef mixture to a slow cooker.
4. Add the diced tomatoes, tomato sauce, kidney beans, black beans, green chilies, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the slow cooker. Stir to combine.
5. Pour the beef broth over the top of the mixture in the slow cooker.
6. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
7. Once the chili is done cooking, use a fork to shred any remaining large pieces of beef.
- Time:
Preparation time: 20 minutes
- Cooking time: 4-8 hours
Temperature:
- Low or high setting on slow cooker
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 365
- Fat: 11g
- Carbohydrates: 32g
- Protein: 36g
- Fiber: 10g
Substitutions for ingredients:
- Ground beef or ground turkey can be used instead of shredded beef.
- Pinto beans or navy beans can be used instead of kidney beans or black beans.
- Fresh diced tomatoes can be used instead of canned diced tomatoes.
Variations:
- Add diced bell peppers or jalapenos for extra heat.
- Use different types of beans or add corn for more texture.
- Top with shredded cheese, sour cream, or diced avocado before serving.
Tips and tricks:
- Use a slow cooker liner for easy cleanup.
- Make the chili ahead of time and store in the refrigerator or freezer for later use.
- Adjust the spices to your liking.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat leftover chili in a microwave-safe bowl or on the stovetop.
Presentation ideas:
- Serve the chili in individual bowls and top with desired garnishes.
Garnishes:
- Shredded cheese, sour cream, diced avocado, chopped cilantro, diced onions, or hot sauce.
Pairings:
- Cornbread, tortilla chips, or a side salad.
Suggested side dishes:
- Cornbread, garlic bread, or a side salad.
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too thin, let it cook for a longer period of time to allow the liquid to reduce.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Chili con carne originated in Texas in the late 1800s and has since become a popular dish in the United States.
Flavor profiles:
- The chili has a smoky and slightly spicy flavor with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve the chili with your favorite toppings and sides for a hearty and satisfying meal.
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