Ingredients with Measurements:
- 1 lb ground beef
- 1 lb Ossenworst sausage, diced
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and Ossenworst sausage, and cook until browned, breaking up any large chunks with a wooden spoon or spatula.
3. Add the onion, garlic, and jalapeño pepper, and cook until the onion is translucent, about 5 minutes.
4. Add the chili powder, cumin, smoked paprika, salt, and black pepper, and stir to combine.
5. Add the diced tomatoes, kidney beans, black beans, and beef broth, and stir to combine.
6. Bring the chili to a simmer, then reduce the heat to low and let it cook for at least 30 minutes, stirring occasionally.
7. Taste and adjust the seasoning as needed.
8. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning meat, then low heat for simmering chili.
Serving size:
This recipe makes about 6 servings.
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 32g
Protein: 32g
Sodium: 1200mg
Sugar: 6g
Fiber: 10g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Any type of sausage can be used instead of Ossenworst sausage.
- Pinto beans or navy beans can be used instead of kidney beans or black beans.
- Fire-roasted tomatoes can be used instead of regular diced tomatoes.
Variations:
- Add corn or bell peppers for extra flavor and texture.
- Use different types of beans or a combination of beans.
- Use different types of chili powder for a different flavor profile.
- Add a can of tomato sauce for a thicker chili.
Tips and tricks:
- Brown the meat in batches if necessary to avoid overcrowding the pot.
- Use a wooden spoon or spatula to break up any large chunks of meat.
- Let the chili simmer for at least 30 minutes to allow the flavors to meld together.
- Serve with toppings like shredded cheese, sour cream, or diced avocado.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chili in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in individual bowls with a dollop of sour cream and a sprinkle of shredded cheese on top.
Garnishes:
Shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeño peppers.
Pairings:
Cornbread, rice, tortilla chips, or a simple green salad.
Suggested side dishes:
Cornbread, rice, or a simple green salad.
Troubleshooting advice:
If the chili is too thick, add more beef broth or water to thin it out. If it's too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
Make sure to cook the meat to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Chili is a popular dish in the United States, especially in the South and Southwest. It has roots in Mexican cuisine and was likely brought to the US by Mexican immigrants.
Flavor profiles:
This chili is spicy, smoky, and savory, with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the chili with your favorite toppings and a side of cornbread or rice.
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