Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 cups water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, brown the ground beef over medium-high heat until fully cooked.
2. Add the chopped onion, minced garlic, red and green bell peppers to the pot and sauté until the vegetables are tender.
3. Add the drained and rinsed kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, cayenne pepper, salt, pepper, and water to the pot. Stir well to combine.
4. Bring the chili to a boil, then reduce the heat to low and simmer for 30-45 minutes, stirring occasionally.
5. Taste and adjust seasoning as needed.
6. Serve hot with your favorite toppings.
- 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:
- 6-8 servings
Nutritional information:
- Calories: 280
- Fat: 10g
- Carbohydrates: 25g
- Protein: 23g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Black beans or pinto beans can be used instead of kidney beans.
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes.
Variations:
- Add diced jalapeño peppers for extra heat.
- Use beef broth instead of water for a richer flavor.
- Add corn or diced zucchini for extra vegetables.
Tips and tricks:
- For a thicker chili, add less water.
- For a milder chili, use less chili powder and cayenne pepper.
- For a vegetarian version, omit the ground beef and use vegetable broth instead of water.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chili in a pot over medium heat until heated through.
Presentation ideas:
- Serve chili in individual bowls with toppings such as shredded cheese, sour cream, diced avocado, and chopped cilantro.
Garnishes:
- Shredded cheese
- Sour cream
- Diced avocado
- Chopped cilantro
Pairings:
- Cornbread
- Tortilla chips
- Rice
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more water or broth to thin it out.
- If the chili is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure the ground beef is fully cooked before adding the other ingredients.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
- Chili is a Tex-Mex dish that originated in Texas in the 1800s.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve chili with your favorite toppings and sides for a hearty and satisfying meal.
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