Ingredients with Measurements:
- 1 lb. half-smokes, sliced into bite-sized pieces
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 cans (14.5 oz. each) diced tomatoes
- 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. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1/2 tsp. cayenne pepper
- Salt and pepper, to taste
- 2 cups chicken broth
- 2 tbsp. olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced half-smokes and cook until browned, stirring occasionally, about 5 minutes.
3. Add the chopped onion, green and red bell peppers, and minced garlic. Cook until the vegetables are softened, stirring occasionally, about 5 minutes.
4. Add the diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Stir to combine.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the half-smokes and vegetables, low heat for simmering the chili.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 437
Fat: 22g
Carbohydrates: 38g
Protein: 22g
Sodium: 1384mg
Fiber: 10g
Sugar: 9g
Substitutions for ingredients:
- Half-smokes can be substituted with any type of sausage.
- Chicken broth can be substituted with vegetable broth or water.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Kidney beans, black beans, and corn can be substituted with any type of beans or vegetables.
Variations:
- Add more or less cayenne pepper depending on your desired level of spiciness.
- Use ground beef or turkey instead of half-smokes.
- Add more vegetables such as zucchini, carrots, or celery.
- Top with shredded cheese, sour cream, or diced avocado.
Tips and tricks:
- Make sure to brown the half-smokes and vegetables before adding the other ingredients. This will add extra flavor to the chili.
- Taste and adjust seasoning as needed. Everyone's taste buds are different, so adjust the spices to your liking.
- 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 and top with your favorite toppings such as shredded cheese, sour cream, or diced avocado.
Garnishes:
Shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños.
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 chicken broth or water.
- If the chili is too thin, let it simmer for a longer period of time to thicken.
Food safety advice:
- Make sure to cook the half-smokes and vegetables to the recommended temperature to avoid foodborne illness.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili is a popular dish in the United States, especially in Texas where it is the official state dish. It is believed to have originated in the 1800s when cowboys would cook meat and chili peppers together over an open fire.
Flavor profiles:
This chili has a spicy and smoky flavor from the half-smokes, chili powder, cumin, and smoked paprika. The sweetness of the corn and the acidity of the tomatoes balance out the flavors.
Serving suggestions:
Serve this spicy half-smoke chili with your favorite toppings and side dishes for a hearty and satisfying meal.
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