Ingredients with Measurements:
- 1 lb. ground beef
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (14.5 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 cup water
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup Trappey's Chef Magic Jalapeno Sauce
- 2 cloves garlic, minced
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
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, brown the ground beef over medium-high heat until no longer pink.
2. Add the chopped onion, green bell pepper, and minced garlic to the pot and cook until softened, about 5 minutes.
3. Add the Trappey's Chef Magic Jalapeno Sauce, chili powder, ground cumin, salt, and black pepper to the pot and stir until well combined.
4. Pour in the diced tomatoes, tomato sauce, and water and stir to combine.
5. Add the drained and rinsed kidney beans to the pot and stir to combine.
6. Bring the chili to a boil, then reduce the heat to low and let simmer for 30 minutes, stirring occasionally.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning ground beef
- Low heat for simmering chili
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 50mg
- Sodium: 980mg
- Total carbohydrates: 25g
- Dietary fiber: 7g
- Sugars: 7g
- Protein: 22g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Pinto beans or black beans can be substituted for kidney beans.
- Red bell pepper can be substituted for green bell pepper.
- Trappey's Chef Magic Habanero Sauce can be substituted for Jalapeno Sauce for a spicier chili.
Variations:
- Add 1 cup of corn kernels for a sweeter chili.
- Top with shredded cheddar cheese and sour cream for a creamier chili.
- Serve over rice for a heartier meal.
Tips and tricks:
- For a thicker chili, let simmer for an additional 10-15 minutes.
- For a spicier chili, add more Trappey's Chef Magic Jalapeno Sauce to taste.
- Leftover chili can be frozen for up to 3 months.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover chili in a microwave-safe bowl for 1-2 minutes or until heated through.
Presentation ideas:
- Serve chili in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
- Diced avocado
Pairings:
- Cornbread
- Tortilla chips
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Steamed rice
Troubleshooting advice:
- If the chili is too spicy, add a dollop of sour cream to cool it down.
- If the chili is too thick, add more water or tomato sauce to thin it out.
Food safety advice:
- Make sure ground beef is cooked 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 originated in Texas in the late 1800s and was traditionally made with beef, chili peppers, and spices.
Flavor profiles:
- Spicy, savory, slightly sweet
Serving suggestions:
- Serve hot with your favorite toppings and sides.
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