Ingredients with Measurements:
- 2 lbs. ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz. each) diced tomatoes, undrained
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (6 oz.) tomato paste
- 1 cup beef broth
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapenos
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
3. Transfer the beef mixture to the slow cooker.
4. Add the diced tomatoes (with their juice), kidney beans, black beans, tomato paste, beef broth, chili powder, cumin, paprika, salt, and black pepper to the slow cooker. Stir to combine.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
6. Serve the chili hot with your desired toppings.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low heat setting for 6-8 hours or high heat setting for 3-4 hours.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 417
Fat: 18g
Carbohydrates: 32g
Protein: 34g
Sodium: 1080mg
Fiber: 10g
Sugar: 7g
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.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
Variations:
- Add diced bell peppers or jalapenos for extra heat.
- Use different types of beans or add corn for more texture.
- Add a can of beer or red wine for extra flavor.
Tips and tricks:
- Brown the ground beef before adding it to the slow cooker for better texture and flavor.
- Use a liner in your slow cooker for easier cleanup.
- Adjust the spices to your taste preferences.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the chili in the microwave or on the stove until heated through.
Presentation ideas:
Serve the chili in individual bowls and top with your desired toppings.
Garnishes:
Shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapenos.
Pairings:
Cornbread, rice, or tortilla chips.
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water.
- If the chili is too thin, let it cook for longer with the lid off to allow some of the liquid to evaporate.
Food safety advice:
Cook ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Chili con carne is a Tex-Mex dish that originated in the 19th century. It typically consists of beef, chili peppers, and spices.
Flavor profiles:
This chili is savory, slightly spicy, and hearty.
Serving suggestions:
Serve the chili with your favorite toppings and sides for a satisfying meal.
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Region: Mexican