Try this Chili recipe
- Carbohydrate 2.65773751528598 g
- Cholesterol 36.8543800625 mg
- Fat 8.412159626444 g
- Fiber 0.692512517224083 g
- Protein 11.7284130004285 g
- Saturated Fat 2.5269817813462 g
- Serving Size 1 1 Serving (84g)
- Sodium 484.266933676937 mg
- Sugar 1.9652249980619 g
- Trans Fat 0.770799922760459 g
- Calories 135 calories
Step-by-step
- In a 2 quart saucepan, brown hamburger in vegetable oil.
- Add onion and garlic, and cook until the onion is soft.
- Pour off any excess fat.
- Stir in beans, crushed tomatoes, chili powder, and vinegar.
- Salt and pepper to taste.
- Heat to boiling, and reduce heat.
- Cover, and simmer 30 minutes.
Undercooking the aromatics before adding moisture remains the single most common error in stovetop braising. Onions require translucent edges and softened cell walls to fully integrate their sugars into the surrounding fat, demanding at least six to eight minutes of medium heat alongside the ground beef. Ground beef itself releases significant water upon initial heating; maintaining a vigorous sizzle allows that moisture to evaporate completely so the protein actually browns rather than steams. Crushed tomatoes and canned kidney beans bring predictable acidity and starch stability to the pot, whereas fresh tomatoes introduce high water variability and raw pectin that requires hours to break down. Storing the finished batch in an airtight container for twenty-four hours allows starches in the beans to fully hydrate from the tomato liquor, deepening the overall viscosity. Reheating leftovers requires bringing the internal temperature back to a rolling 165 degrees Fahrenheit to ensure safety, thinning the mixture with two tablespoons of water if reduction has made it excessively thick. Properly chilled portions maintain optimal quality in the refrigerator for up to four days, or three months when sealed in heavy-duty freezer bags.
