Ingredients with Measurements:
- 1 pound of summer sausage, sliced into small pieces
- 1 can of kidney beans, drained and rinsed
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of chicken 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, cook the summer sausage over medium heat until browned.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the chili powder, cumin, paprika, salt, and black pepper to the pot and stir until the spices are evenly distributed.
4. Add the drained and rinsed kidney beans, black beans, corn, and diced tomatoes to the pot and stir until everything is combined.
5. Pour in the chicken broth and stir again.
6. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
7. After 30 minutes, taste the chili and adjust the seasoning as needed.
8. Serve the chili hot with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for browning sausage, low heat for simmering chili
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 25g
Protein: 22g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or Italian sausage.
- If you don't have chicken broth, you can use beef or vegetable broth instead.
- You can use any type of canned beans you prefer, such as pinto or navy beans.
Variations:
- For a spicier chili, add a diced jalapeno pepper or a few dashes of hot sauce.
- For a heartier chili, add diced potatoes or sweet potatoes.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
Tips and tricks:
- To save time, you can use pre-cooked sausage instead of browning it yourself.
- If you prefer a thicker chili, you can add a tablespoon of cornstarch mixed with a tablespoon of water to the pot and stir until the chili thickens.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chili in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the chili in individual bowls and top with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro.
Garnishes:
Shredded cheese, sour cream, chopped cilantro, diced avocado, sliced jalapeno peppers
Pairings:
Cornbread, tortilla chips, crusty bread
Suggested side dishes:
Green salad, roasted vegetables, garlic bread
Troubleshooting advice:
- If the chili is too thick, add more chicken broth or water to thin it out.
- If the chili is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the sausage until it is browned and cooked through.
- Store leftover chili in the refrigerator within 2 hours of cooking.
- Reheat leftover chili to an internal temperature of 165°F before eating.
Food history:
Chili is a popular dish in the United States, especially in the Southwest. It is believed to have originated in Texas in the late 1800s.
Flavor profiles:
This chili has a smoky and savory flavor from the summer sausage, with a hint of sweetness from the corn and tomatoes. The spices add warmth and depth to the dish.
Serving suggestions:
Serve this chili as a main dish for lunch or dinner, or as a hearty appetizer for a party or game day.
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