Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz. each) diced tomatoes
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) corn, drained
- 1 can (8 oz.) tomato sauce
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. smoked paprika
- Salt and pepper, to taste
- 2 cups water
- 1/4 cup Tecula Mecula sauce
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, stirring occasionally.
2. Add the chopped onion, red bell pepper, and minced garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, kidney beans, black beans, corn, tomato sauce, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
4. Pour in the water and Tecula Mecula sauce. Stir again.
5. Bring the chili to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally.
6. After 30 minutes, remove the lid and continue to simmer the chili for an additional 15-20 minutes, or until it has thickened to your liking.
7. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-55 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Low heat for simmering the chili
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 350
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 50mg
- Sodium: 800mg
- Total carbohydrates: 39g
- Dietary fiber: 10g
- Sugars: 8g
- Protein: 22g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Green bell pepper can be used instead of red bell pepper.
- Pinto beans can be used instead of kidney beans.
- Any type of canned or frozen vegetables can be used instead of corn.
Variations:
- Add diced jalapeno peppers or hot sauce for a spicier chili.
- Use different types of beans, such as navy beans or chickpeas.
- Add diced sweet potatoes or butternut squash for a sweeter chili.
Tips and tricks:
- To save time, chop the onion, red bell pepper, and garlic in advance.
- Make a double batch and freeze the leftovers for a quick and easy meal later on.
- Adjust the amount of Tecula Mecula sauce to your liking for a more or less spicy chili.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3-4 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 chopped cilantro on top.
Garnishes:
- Shredded cheese, sour cream, chopped cilantro, diced avocado, and sliced jalapeno peppers are all great garnishes for this chili.
Pairings:
- Serve the chili with cornbread, tortilla chips, or a side salad.
Suggested side dishes:
- Cornbread, garlic bread, or a side salad are all great side dishes for this chili.
Troubleshooting advice:
- If the chili is too thick, add more water or tomato sauce to thin it out.
- If the chili is too thin, simmer it for a longer period of time to thicken it up.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
- Tecula Mecula sauce is a traditional Mexican sauce made from dried chili peppers, garlic, and spices.
Flavor profiles:
- This chili is hearty and flavorful, with a slightly spicy and smoky taste from the chili powder and smoked paprika.
Serving suggestions:
- Serve the chili as a main dish for lunch or dinner.
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