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Chili Recipe Terlingua

Chili Recipe Terlingua: How to Make It Like a Pro

A bold and flavorful dish that combines a rich mix of beef, beans and spices for a tasty, satisfying meal. Whether you want to impress your guests or have a good dinner with family, this Chili will help. The beauty of this recipe is in its adaptability and simplicity, allowing a person to choose any level of spiciness or lack thereof to suit personal tastes. The inherent depths of flavour combined with accompaniments such as cheese, sour cream and cilantro make this chilli recipe a favourite of the masses. This is the dish for those who want to eat a spicy dish and don’t want to work hard.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Dish
Cuisine: chili
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey or chicken, if preferred
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 can 14.5 oz diced tomatoes
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 cup beef broth or vegetable broth for a lighter option
  • Salt and pepper to taste
  • Toppings optional: sour cream, shredded cheese, cilantro, tortilla chips

Equipment

  • Large pot or Dutch oven
  • Spoon or spatula for stirring
  • Knife and cutting board for dicing vegetables
  • Measuring spoons and cups
  • Can opener for beans and tomatoes
  • Ladle or serving spoon

Method
 

  1. Cook the Ground Meat: In a large pot or Dutch oven, heat the pot over medium heat. Add the ground beef and cook it, breaking it apart with a spoon, until it’s browned and no longer pink. Drain any excess fat, if necessary.
  2. Sauté the Vegetables: Add the diced onion and minced garlic to the pot with the cooked beef. Stir and cook for about 3 minutes until the onion becomes soft and translucent.
  3. Add the Spices: Stir in the chili powder, cumin, and paprika. Let the spices cook for 1-2 minutes, allowing their flavors to fully bloom and infuse the meat and onions.
  4. Combine the Tomatoes and Beans: Pour in the diced tomatoes and both the kidney and pinto beans. Stir the mixture until well combined.
  5. Simmer the Chili: Add the beef broth to the pot, and season with salt and pepper. Stir everything together, then bring it to a simmer. Reduce the heat to low and let the chili cook for 30-45 minutes, stirring occasionally. This allows the flavors to blend and the chili to thicken.
  6. Taste and Adjust: Taste the chili and adjust the seasoning if needed. If you prefer a spicier chili, you can add extra chili powder or hot sauce at this point.
  7. Serve: Once the chili is ready, ladle it into bowls and top with your favorite toppings, such as sour cream, shredded cheese, cilantro, and crispy tortilla chips. Enjoy it with a side of cornbread or rice for a hearty meal!

Notes

  • Spice Levels: You can adjust the level of heat in this chili by adding more chili powder, hot sauce, or even fresh jalapeños. For a milder version, simply reduce the chili powder or skip the spicy elements.
  • Meat Substitutes: If you want to lighten the dish, ground turkey or chicken works well as a leaner option. For a vegetarian version, skip the meat entirely and add more beans or even vegetables like bell peppers and zucchini.
  • Storage: This chili is great for leftovers! Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. When reheating, you can add a little more broth if the chili has thickened too much.
  • Toppings: Don't be shy when it comes to toppings! The chili is perfect for a dollop of sour cream, a sprinkle of shredded cheese, fresh cilantro, and even crispy tortilla chips for added texture.
Chili Recipe Terlingua