Ingredients with Measurements:
- 1 pound ground beef
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) diced green chilies
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/2 cup water
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 ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the chili powder, ground cumin, salt, black pepper, cayenne pepper, paprika, oregano, and thyme to the pot. Stir to combine.
4. Add the drained and rinsed kidney beans, diced tomatoes (undrained), tomato sauce, diced green chilies, 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 minutes, stirring occasionally.
6. Taste the chili and adjust the seasoning as needed.
7. Serve the chili hot, garnished with shredded cheese, chopped green onions, and/or sour cream, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for cooking the ground beef
- Low heat for simmering the chili
Serving size:
- This recipe makes about 6 servings.
Nutritional information:
- Calories: 268
- Fat: 11g
- Carbohydrates: 21g
- Protein: 22g
- Fiber: 6g
- Sodium: 800mg
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 instead of regular diced tomatoes.
- Beef broth or chicken broth can be used instead of water.
Variations:
- Add chopped bell peppers or jalapeños for extra flavor and heat.
- Use different types of beans, such as black beans, pinto beans, or navy beans.
- Add corn or diced sweet potatoes for a touch of sweetness.
- Use different types of meat, such as ground turkey, chicken, or pork.
Tips and tricks:
- For a thicker chili, reduce the amount of water or add a tablespoon of cornstarch mixed with a tablespoon of water to the pot.
- For a spicier chili, add more cayenne pepper or diced jalapeños.
- For a milder chili, reduce the amount of chili powder and cayenne pepper.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the chili in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in individual bowls, garnished with shredded cheese, chopped green onions, and/or sour cream.
- Serve the chili with a side of cornbread or tortilla chips.
Garnishes:
- Shredded cheese
- Chopped green onions
- Sour cream
- Chopped cilantro
- Diced avocado
Pairings:
- Cornbread
- Tortilla chips
- Rice
- Salad
Suggested side dishes:
- Cornbread
- Salad
- Roasted vegetables
Troubleshooting advice:
- If the chili is too thick, add more water or broth to thin it out.
- If the chili is too thin, reduce the amount of water or add a tablespoon of cornstarch mixed with a tablespoon of water to the pot.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
- Chili con carne, or simply chili, is a spicy stew that originated in the American Southwest in the late 1800s. It typically consists of meat, beans, tomatoes, and chili peppers, and is often served with cornbread or tortilla chips.
Flavor profiles:
- Spicy, savory, slightly sweet
Serving suggestions:
- Serve the chili hot, garnished with shredded cheese, chopped green onions, and/or sour cream.
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