Ingredients with Measurements:
- 2 pounds ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups beef broth
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, tomato sauce, kidney beans, black beans, diced green chilies, chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
4. Pour in the beef broth and stir again.
5. Bring the chili to a simmer over medium heat, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.
6. Taste the chili and adjust the seasoning as needed.
7. Serve hot with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or diced avocado.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the beef
- Medium heat for simmering the chili
Serving size:
- This recipe makes about 8 servings.
Nutritional information:
- Calories: 345
- Fat: 14g
- Carbohydrates: 26g
- Protein: 28g
- Fiber: 8g
- Sodium: 1100mg
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 jalapeños for extra flavor and heat.
- Use fire-roasted tomatoes for a smokier flavor.
- Add a tablespoon of cocoa powder for a hint of chocolate flavor.
Tips and tricks:
- For a thicker chili, let it simmer for longer or add a can of tomato paste.
- To make the chili spicier, increase the amount of chili powder or cayenne pepper.
- 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 the chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in bowls with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
- Shredded cheese, sour cream, chopped cilantro, diced avocado, sliced jalapeños, or crushed tortilla chips.
Pairings:
- Serve the chili with cornbread, rice, or a side salad.
Suggested side dishes:
- Cornbread, rice, 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 simmer for longer or add a can of tomato paste.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Chili con carne is a spicy stew that originated in Texas in the 19th century and is now a popular dish throughout the United States.
Flavor profiles:
- This chili has a rich and savory flavor with a hint of smokiness and a mild to medium level of heat.
Serving suggestions:
- Serve the chili with your favorite toppings and sides for a hearty and satisfying meal.
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