Melanie's Chili
Chili is a hearty and flavorful dish that is perfect for a cold day. This recipe is easy to make and can be tailored to your own taste preferences.
Chili is a hearty and flavorful dish that is perfect for a cold day. This recipe is easy to make and can be tailored to your own taste preferences.
- Carbohydrate 12.326175002282 g
- Cholesterol 40.2563228375 mg
- Fat 11.59462175 g
- Fiber 2.43887498915195 g
- Protein 11.709776241125 g
- Saturated Fat 4.3947178187625 g
- Serving Size 1 1 Serving (191g)
- Sodium 649.1246109875 mg
- Sugar 9.88730001313003 g
- Trans Fat 1.805178410625 g
- Calories 196 calories
Step-by-step
- Pre- Chop your vegetables to make everything go faster
- Brown hamburger and drain fat off, then place hamburger in pot you intend to make your chili in
- Place all your chopped vegetables in the pot
- Put 1 can Kidney beans in with the juice, and put the second can in also, but I normally drain half of the juice off. ** If you only want to make a pot for family of 4 like i do normally i cut out the second can of beans and use half of onion and half of green pepper!
- Now put in your tomatoe puree ** you may need to add some water to can to get all of it out
- Now i normally season at this point with salt and pepper. I add in the tablespoon of sugar, and i season with Morton's season all I use this in all of my recipes you will notice I swear by it lol...
- At this point you can turn the heat down to medium and walk away for about an hour ***you can cut down on your cook time if you cook your veggies first before adding the other ingrediants to your pot*** Anyway season right before serving if it's not to your liking stir it and by the time you get your bowls ready it should be done.
- My boys like to add cheese to theres and eat it with Ritz crackers. Anyway you like it enjoy!
Brown ground meat thoroughly at medium-high heat until deep mahogany fond develops on the bottom of the pan, because this caramelized protein layer provides the foundational umami for the entire pot. Many home cooks rush the browning stage, draining the fat too early and leaving the beef grey and insipid, which results in a thin broth that no amount of seasoning can rescue. When combining the canned tomato puree, kidney beans, and aromatics, maintaining a gentle simmer is critical to prevent the natural sugars in the tomatoes from burning against the base of the pot. Stir the mixture every ten minutes during the hour-long simmer, scraping the bottom with a wooden spatula to incorporate any settling solids. If the puree thickens too quickly and threatens to scorch, dilute the pot with up to one-half cup of water at a time until the consistency remains fluid and homogenous. Seasoning requires careful timing; adding salt incrementally throughout the cooking process allows the beans and vegetables to absorb salinity properly rather than just tasting salty on the surface. A pinch of sugar balances the raw acidity of the canned tomato base, while seasoned salt introduces a proprietary blend of paprika, onion powder, and garlic that rounds out the savory profile. Letting the finished dish rest off the heat for fifteen minutes before ladling encourages the starches and proteins to relax, yielding a cohesive texture rather than a watery separation of solids and liquids. For storage, transfer cooled portions into airtight glass containers where they will keep safely in the refrigerator for up to four days, or freeze them for up to three months without degradation in bean integrity.
