Ingredients with Measurements:
- 1 lb ground beef
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup Texas Pete hot sauce
- 1 cup water
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a wooden spoon or spatula as it cooks.
2. Add the chopped onion, green bell pepper, and minced garlic to the pot. Cook until the vegetables are tender and the onion is translucent.
3. Add the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir to combine and cook for 1-2 minutes, until the spices are fragrant.
4. Add the diced tomatoes, tomato sauce, kidney beans, Texas Pete hot sauce, and water to the pot. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-45 minutes, stirring occasionally.
6. Taste the chili and adjust the seasoning as needed. If it's too spicy, add more tomato sauce or water to tone it down.
7. Serve the Texas Pete chili hot, garnished with shredded cheese, chopped onions, or sour cream, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Cook over medium-high heat until boiling, then reduce heat to low and simmer.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 26g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans or black beans can be used instead of kidney beans.
- Fire-roasted diced tomatoes can be used for extra flavor.
- Any brand of hot sauce can be used instead of Texas Pete.
Variations:
- Add corn, diced jalapenos, or diced green chilies for extra flavor and texture.
- Use beef broth instead of water for a richer flavor.
- Add a can of beer to the chili for extra depth of flavor.
Tips and tricks:
- For a thicker chili, let it simmer uncovered for the last 10-15 minutes of cooking.
- For a milder chili, use less chili powder and cayenne pepper.
- Make a double batch and freeze the leftovers for an easy meal later.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover chili in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Texas Pete chili in individual bowls, topped with shredded cheese, chopped onions, or sour cream.
Garnishes:
Shredded cheese, chopped onions, sour cream, chopped cilantro, diced avocado, or crushed tortilla chips.
Pairings:
Serve the Texas Pete chili with cornbread, crackers, or a side salad.
Suggested side dishes:
Cornbread, garlic bread, or a side salad.
Troubleshooting advice:
- If the chili is too thick, add more water or tomato sauce.
- If the chili is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili is a popular dish in Texas and throughout the United States. It's believed to have originated in the Southwest in the late 1800s, and has since become a staple of American cuisine.
Flavor profiles:
This Texas Pete chili recipe is spicy, savory, and slightly sweet, with a rich tomato flavor and a hint of smokiness from the paprika.
Serving suggestions:
Serve the Texas Pete chili with cornbread, crackers, or a side salad for a hearty and satisfying meal.
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