Easy and quick chili recipe
- 1 clove garlic minced
- 1 bay leaf
- 1 pound ground beef
- salt and pepper to taste
- 1 (15 ounce) can tomato sauce
- 1 cup chopped onion
- 1/2 teaspoon ground cumin
- 1/2 cup chopped green bell pepper
- 2 1/2 tablespoons chili powder
- 4 teaspoons finely chopped jalapeno chile peppers
- 1 (29 ounce) can diced tomatoes
- 1 (16 ounce) can chili beans undrained
- Carbohydrate 4.49612167057422 g
- Cholesterol 51.4071352666667 mg
- Fat 11.7268075839084 g
- Fiber 1.3214833624172 g
- Protein 14.7533344311522 g
- Saturated Fat 4.51081807080682 g
- Serving Size 1 1 Serving (117g)
- Sodium 80.5078395536445 mg
- Sugar 3.17463830815702 g
- Trans Fat 1.69423394741447 g
- Calories 183 calories
Step-by-step
- In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
- Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.
Unlike a quick-cooking stew that relies on rapid reduction, traditional chili requires sustained heat to break down connective tissue and marry ground beef with spices. Standard heavy-bottomed pots work best here to prevent scorching during the long simmer. Small kitchens can easily accommodate this recipe using a single four-quart saucepan for both browning and simmering.
Freezing and Storage Behavior
Freezing changes the starch structure of canned beans, making them slightly softer upon thawing. Cool the finished dish to 70 degrees Fahrenheit within two hours before transferring it to airtight containers. Stored properly at or below zero degrees Fahrenheit, the mixture maintains quality for up to three months. Glass containers resist staining from the tomato sauce better than plastic alternatives.Reheating Techniques
Thaw frozen portions overnight in a refrigerator held at 38 degrees Fahrenheit for food safety. Reheat individual servings over medium-low heat on the stovetop, stirring frequently to ensure the center reaches 165 degrees Fahrenheit. Thickened sauces often require two tablespoons of water added during reheating to restore the original consistency without diluting the spices.Equipment Workarounds
Standard box graters and chef knives suffice for processing onions and bell peppers without specialized gadgets. Heavy aluminum pans distribute heat evenly, compensating for inconsistent burner flames found in smaller domestic ranges.
