Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (8 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup water
- Shredded cheddar cheese, sour cream, and chopped fresh cilantro for serving
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up with a wooden spoon or spatula as it cooks.
2. Add the onion, garlic, and green bell pepper to the pot and cook until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper.
4. Add the water and bring the chili to a simmer.
5. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally.
6. Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the ground beef
Low heat for simmering the chili
Serving size:
6 servings
Nutritional information:
Calories: 290
Fat: 12g
Saturated Fat: 5g
Cholesterol: 60mg
Sodium: 810mg
Carbohydrates: 22g
Fiber: 6g
Sugar: 6g
Protein: 23g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Red or yellow bell peppers can be used instead of green bell pepper.
- Black beans or pinto beans can be used instead of kidney beans.
- Fresh tomatoes can be used instead of canned diced tomatoes.
Variations:
- Add a can of corn or diced green chilies for extra flavor and texture.
- Use different spices or spice blends to customize the chili to your liking.
- Make it vegetarian by omitting the ground beef and adding more beans and vegetables.
Tips and Tricks:
- Use a lean ground beef to reduce the fat content of the chili.
- For a thicker chili, reduce the amount of water or let it simmer for longer.
- Adjust the amount of spices to your taste preferences.
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 over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the chili in bowls, topped with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro.
Garnishes:
Shredded cheddar cheese, sour cream, chopped fresh cilantro
Pairings:
Cornbread, rice, tortilla chips
Suggested Side Dishes:
Green salad, roasted vegetables, garlic bread
Troubleshooting Advice:
- If the chili is too thick, add more water or tomato sauce.
- If the chili is too thin, let it simmer for longer or add a thickening agent like cornstarch or flour.
Food Safety Advice:
- Cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Refrigerate leftover chili promptly and discard any that has been left at room temperature for more than 2 hours.
Food History:
Chili con carne is a spicy stew that originated in Texas in the 19th century. It typically includes meat, chili peppers, and spices, and is often served with cornbread or rice.
Flavor Profiles:
Spicy, savory, slightly sweet
Serving Suggestions:
Serve the chili in bowls with your favorite toppings and sides.
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