Ingredients with Measurements:
- 1 pound ground beef
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup water
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, brown the ground beef over medium-high heat.
2. Add the chopped onion, green bell pepper, and minced garlic to the pot and cook until the vegetables are tender.
3. Add the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot and stir to combine.
4. Add the drained and rinsed kidney beans, black beans, and diced tomatoes to the pot.
5. Pour in one cup of water and stir to combine.
6. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30 minutes.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 28g
Protein: 25g
Sodium: 800mg
Fiber: 10g
Sugar: 5g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Pinto beans can be substituted for the kidney beans or black beans.
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes for a smoky flavor.
Variations:
- Add a can of corn to the chili for extra sweetness and texture.
- Top the chili with shredded cheese, sour cream, and diced avocado for a creamy finish.
- Use this chili as a base for a chili dog or chili cheese fries.
Tips and tricks:
- For a thicker chili, reduce the amount of water used.
- For a spicier chili, increase the amount of cayenne pepper used.
- Make this chili ahead of time and let it sit in the fridge overnight for even more flavor.
Storage instructions:
Store leftover chili in an airtight container in the fridge for up to 4 days.
Reheating instructions:
Reheat the chili in a pot over low heat until heated through.
Presentation ideas:
Serve the chili in individual bowls and top with shredded cheese, sour cream, and diced avocado.
Garnishes:
Shredded cheese, sour cream, diced avocado, chopped cilantro, and diced jalapenos.
Pairings:
This chili pairs well 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 water until it reaches the desired consistency.
- If the chili is too spicy, add a dollop of sour cream to help cool it down.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Chili is a dish that originated in Texas in the 1800s and has since become a popular comfort food across the United States.
Flavor profiles:
This chili has a bold and spicy flavor with hints of smokiness and sweetness.
Serving suggestions:
Serve this chili as a main dish for lunch or dinner.
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