Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (8 oz) tomato sauce
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 cups water
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, breaking it up with a wooden spoon or spatula as it cooks.
2. Add the chopped onion, minced garlic, and chopped green bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the diced tomatoes (with their juice), drained and rinsed kidney beans and black beans, tomato sauce, chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
4. Add 2 cups of water to the pot and stir again. Bring the chili to a simmer over medium heat.
5. Reduce the heat to low and let the chili simmer for 30-40 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your liking.
6. Serve the chili hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and/or sour cream, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Medium heat for simmering the chili
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 310
- Fat: 11g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 23g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Red or yellow bell pepper can be used instead of green bell pepper
- Pinto beans or navy beans can be used instead of kidney beans or black beans
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes
- Ancho chili powder can be used instead of regular chili powder for a smokier flavor
Variations:
- Add a can of corn or diced green chilies for extra flavor and texture
- Use a slow cooker instead of a pot or Dutch oven for hands-off cooking
- Make it vegetarian by omitting the ground beef and adding more beans and vegetables
- Make it spicier by adding more cayenne pepper or a diced jalapeno pepper
Tips and tricks:
- For a thicker chili, let it simmer for longer or add a can of tomato paste
- For a milder chili, use less chili powder and cayenne pepper
- 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 5 days
Reheating instructions:
- Reheat leftover chili in a pot on the stove over medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the chili in individual bowls with a dollop of sour cream and a sprinkle of shredded cheese on top
- Serve the chili with a side of cornbread or tortilla chips for dipping
Garnishes:
- Chopped fresh cilantro
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Sliced jalapeno peppers
Pairings:
- Cornbread
- Tortilla chips
- Salad
Suggested side dishes:
- Cornbread
- Rice
- 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, let it simmer for longer or add a can of tomato paste
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 made with chili peppers, meat, and often beans and tomatoes. It is believed to have originated in Texas in the late 1800s and has since become a popular dish in the United States and beyond.
Flavor profiles:
- Spicy, savory, slightly sweet
Serving suggestions:
- Serve the chili with a side of cornbread or tortilla chips for dipping
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A