Ingredients with Measurements:
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (5 oz) Vienna sausages, drained and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the chili powder, cumin, paprika, and cayenne pepper to the pot. Stir until the spices are fragrant.
3. Add the diced tomatoes, tomato sauce, and water to the pot. Stir to combine.
4. Add the drained and rinsed kidney beans and sliced Vienna sausages to the pot. Stir to combine.
5. Bring the chili to a simmer and let it cook for 20-30 minutes, stirring occasionally.
6. Season the chili with salt and pepper to taste.
7. Serve the Vienna Sausage Chili hot, garnished with shredded cheese, chopped green onions, and sour cream, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 25g
- Protein: 15g
Substitutions for ingredients:
- You can use any type of canned beans instead of kidney beans.
- You can use any type of sausage instead of Vienna sausages.
Variations:
- You can add more vegetables to the chili, such as bell peppers, corn, or zucchini.
- You can use ground beef or turkey instead of Vienna sausages.
Tips and tricks:
- If you prefer a thicker chili, you can add a tablespoon of cornstarch mixed with a tablespoon of water to the pot and stir until the chili thickens.
- You can make this chili in advance and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
- Store the chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
- Reheat the chili in a pot over medium heat until it is hot.
Presentation ideas:
- Serve the chili in bowls, garnished with shredded cheese, chopped green onions, and sour cream.
Garnishes:
- Shredded cheese, chopped green onions, and sour cream.
Pairings:
- Cornbread, rice, or tortilla chips.
Suggested side dishes:
- Salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the chili is too thick, you can add more water or tomato sauce to the pot and stir until it reaches the desired consistency.
- If the chili is too spicy, you can add more tomato sauce or diced tomatoes to the pot and stir until the spiciness is reduced.
Food safety advice:
- Make sure to cook the chili to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Chili con carne is a spicy stew that originated in Texas in the 19th century. It typically contains beef, chili peppers, tomatoes, and beans.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the chili hot with your favorite garnishes and side dishes.
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