Ingredients with Measurements:
- 2 lbs ground beef
- 1 large onion, chopped
- 4 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 (6 oz) tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 cup beef broth
- 1/2 cup beer
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
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. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
3. Stir in the diced tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper.
4. Pour in the beef broth and beer, and stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and simmer for at least 30 minutes, stirring occasionally.
6. Stir in the chopped cilantro just before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
8 servings
Nutritional information:
Calories: 390
Fat: 16g
Saturated Fat: 6g
Cholesterol: 77mg
Sodium: 1050mg
Carbohydrates: 28g
Fiber: 9g
Sugar: 6g
Protein: 33g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Vegetable broth can be used instead of beef broth.
- Any type of beer can be used, or the beer can be omitted altogether.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and heat.
- Use different types of beans, such as pinto or navy beans.
- Top with shredded cheese, sour cream, or diced avocado before serving.
Tips and tricks:
- For a thicker chili, reduce the amount of beef broth.
- For a spicier chili, increase the amount of chili powder and cayenne pepper.
- Leftover chili can be frozen for up to 3 months.
Storage instructions:
Refrigerate leftover chili in an airtight container for up to 4 days.
Reheating instructions:
Reheat chili in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve chili in bowls with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
Shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños
Pairings:
Cornbread, tortilla chips, rice
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water.
- If the chili is too thin, simmer it uncovered for a few more minutes to allow the liquid to evaporate.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili con carne, or simply chili, is a spicy stew made with chili peppers, meat, and often beans and tomatoes. It originated in the American Southwest in the late 19th century and has since become a popular dish throughout the United States.
Flavor profiles:
Spicy, savory, hearty
Serving suggestions:
Serve Texas Tommy Chili with a side of cornbread and a cold beer for a classic Texan meal.
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