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By Dr. Leah Alexander | Published on October 9, 2023 | Last Updated on October 9, 2023
Unleash a symphony of flavors in your kitchen with the Golo Chili recipe. This delightful dish hails from the vibrant culinary traditions of Mexico and is loved for its rich, fiery kick and hearty satisfaction. Golo Chili is a perfect blend of red kidney beans, ground beef, and a variety of spices that come together to create a meal that’s both comforting and invigorating.
Whether you’re planning a cozy family dinner or looking for the perfect potluck dish, Golo Chili is a crowd-pleaser that never disappoints. So, roll up your sleeves and get ready to embark on a delicious culinary journey as we dive into the art of making Golo Chili!
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What is good chili?
The origins of Golo Chili can be traced back to the early 19th century in what is now known as Texas, USA. It was created by Spanish immigrants who combined their traditional recipes with local ingredients like beef and chili peppers. Over time, Golo Chili gained popularity throughout the United States and Mexico, and it has since become a staple in Tex-Mex cuisine.
Today, there are countless variations of Golo Chili, each with its unique blend of spices and ingredients. Since it’s a traditional Mexican dish, it features a combination of red kidney beans, ground beef, and various spices to create a hearty and flavorful meal. It is often referred to as “chili con carne” which translates to “chili with meat”.
Golo Chili is loved for its rich and spicy taste, making it a popular choice for gatherings and potlucks. It can be served as a main dish, or as a topping for fries, hot dogs, and more.
Why You’ll Love this Golo chili?
Aside from its delicious taste, Golo Chili has several other benefits that make it a must-try dish. It’s packed with protein and nutrients from the beans and beef, making it a hearty and filling meal. Additionally, the combination of spices used in Golo Chili has been linked to health benefits such as boosting metabolism and reducing inflammation. This means you can enjoy this flavorful dish guilt-free!
Moreover, Golo Chili is a versatile dish that can be easily customized to suit your taste preferences. You can adjust the level of spiciness by adding more or less chili peppers, and you can also add in other ingredients like vegetables for added nutrition. Its versatility makes it a great option for those with dietary restrictions or picky eaters.
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The Ingredients
- Ground beef: Ground beef is the primary protein source in this dish, adding a hearty, savory element. It’s browned to create a flavorful base and contributes to the overall rich and robust taste of the chili.
- Red onions: Red onions provide a slightly sweet flavor and an appealing crunch. When cooked, they add depth and a certain sweetness to the chili, complementing the spiciness of other ingredients.
- Green chiles: These are essential for giving the chili its characteristic kick. They add a spicy, tangy flavor that elevates the dish and provides a contrast to the richness of the ground beef.
- Black beans: Black beans are a staple ingredient in many Mexican dishes, including Golo Chili. They add texture and are a great source of fiber and protein. Their mild flavor absorbs the spices well, allowing them to contribute significantly to the chili’s overall taste.
- Cumin seeds: Cumin seeds are key in providing a warm, earthy flavor that is central to many Mexican dishes. They have a strong, unique aroma and when they’re cooked, they release their volatile oils, which add a deep, smoky flavor to the chili.
- Garlic: Garlic is a universal flavor enhancer. In this recipe, it adds a pungent, spicy flavor that mellows and sweetens considerably with cooking. It’s an essential aromatic that brings a depth of flavor.
- Tomatoes (crushed and paste): Both crushed tomatoes and tomato paste are used to create the base of the chili. The crushed tomatoes add texture and freshness, while the tomato paste thickens the sauce and imparts a concentrated tomato flavor.
- Oregano flakes: Dried oregano has a slightly bitter and pungent flavor. It’s often used in Mexican and Mediterranean cooking to add a burst of flavor. In this chili, it complements the other spices and adds a layer of complexity.
- Chili seasoning mix: This is a combination of various spices that can include chili powder, paprika, cumin, garlic powder, onion powder, and more. It’s used to easily infuse the dish with a variety of flavors, giving the chili its distinctive taste.
Step by Step Instructions
Step 1: Brown the Ground Beef
- Begin by heating a large pot over medium-high heat.
- Add the ground beef to the pot, and use a wooden spoon or spatula to break it up into smaller pieces as it cooks. This ensures even browning and crumbles the meat for the chili.
Step 2: Saute the Onions
- Once the ground beef is browned and has a nice, flavorful sear, introduce diced red onions into the pot.
- Continue to cook and stir until the onions become translucent. This step adds a sweet and savory depth to the chili base.
Step 3: Add Flavorful Ingredients
- Now, it’s time to introduce a medley of flavors. Add in green chiles for a mild, smoky heat.
- Incorporate drained black beans for their earthy richness.
- Sprinkle in cumin seeds for a warm, aromatic essence.
- Add minced garlic, crushed tomatoes, tomato paste, dried oregano, and chili seasoning mix to the pot.
Step 4: Blend and Develop Flavors
- Stir all the ingredients together, ensuring they are well combined.
- Allow the mixture to cook for a few minutes. This short cooking time helps the flavors meld together and intensify.
Step 5: Simmer the Chili
- Reduce the heat to medium-low, maintaining a gentle simmer.
- Let the chili simmer for approximately 20-30 minutes, occasionally stirring it. This slow simmer allows the ingredients to meld and the chili to thicken to perfection.
Step 6: Taste and Adjust Seasonings
- As the chili simmers, taste it and make adjustments as needed.
- If you desire more heat, consider adding more chili powder or spices to suit your taste preferences. This step ensures the chili is just the right level of spiciness for you.
Step 7: Cool and Prepare to Serve
- Once the chili has reached the desired thickness and flavor, remove it from the heat.
- Allow it to cool for a few minutes before serving. This helps the chili thicken further and makes it safer to enjoy without burning your mouth.
Step 8: Serve with Toppings
- To serve, ladle the hot chili into bowls.
- Offer your guests an array of toppings such as shredded cheese, sour cream, diced avocado, or cilantro to customize their bowls according to their tastes. These toppings add a delightful finishing touch to your homemade chili.
Notes
- For a healthier alternative, you can use ground turkey or chicken instead of beef.
- If you prefer a thicker chili, you can add cornstarch mixed with water to the pot and let it simmer for a few more minutes.
- For a vegetarian option, you can omit the ground beef and add in extra beans or tofu for protein.
- To make it spicier, add in additional chili peppers or red pepper flakes.
- Serve with your choice of toppings such as tortilla chips, rice, or cornbread to complete the meal.
Nutrition Information
How to store golo chili?
You can store leftover Golo Chili in the refrigerator for 3-4 days. Make sure to let it cool completely before transferring it to an airtight container or resealable bag. You can also freeze Golo Chili for up to 3 months, but it’s best to freeze it without toppings and add them when reheating. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave. Golo Chili is a great dish to make ahead for busy weeknights or as a meal prep option.
Variations
There are many ways to customize Golo Chili to suit your taste preferences. Here are some ideas to switch things up:
- Vegetarian chili: Swap out the ground beef for extra beans or tofu for a meatless version.
- Chicken chili: Use diced or shredded chicken instead of ground beef.
- Beef and bean chili: Add in different types of beans, such as kidney beans or pinto beans, for added texture and flavor.
- Spicy chili: Increase the amount of chili peppers or add in hot sauce for an extra kick.
- Chili mac: Serve Golo Chili over cooked macaroni noodles for a hearty and satisfying meal.
Golo Chili Recipe
Unleash a symphony of flavors in your kitchen with the Golo Chili recipe. This delightful dish hails from the vibrant culinary traditions of Mexico and is loved for its rich, fiery kick and hearty satisfaction.
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Author: Dr. Leah Alexander
Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 8
Calories: 198kcal
Equipment
Stirrer
pot
Ingredients
- 2 pounds of Ground beef
- 8 cloves Garlic minced
- 2 Red onions diced
- 1 cup Green chiles canned and chopped
- 4 cups Black beans canned
- 2 tbsp Cumin seeds
- 1 packet Chili seasoning mix
- 7 cups Tomatoes crushed canned
- 1 tsp Oregano flakes dried
- 2 cups Tomato paste canned
Instructions
Brown Beef and Sauté Onions. Heat a large pot over medium-high heat. Add ground beef and brown it. Add diced red onions and cook until translucent.
Add green chiles, drained black beans, cumin seeds, minced garlic, crushed tomatoes, tomato paste, dried oregano, and chili seasoning mix. Stir well and cook briefly.
Reduce heat to medium-low and simmer for 20-30 minutes. Taste and adjust seasonings, adding more chili powder or spices if desired.
Let the chili cool briefly before serving. Serve hot with optional toppings like shredded cheese, sour cream, avocado, or cilantro.
Notes
- For a healthier alternative, you can use ground turkey or chicken instead of beef.
- If you prefer a thicker chili, you can add cornstarch mixed with water to the pot and let it simmer for a few more minutes.
- For a vegetarian option, you can omit the ground beef and add in extra beans or tofu for protein.
- To make it spicier, add in additional chili peppers or red pepper flakes.
- Serve with your choice of toppings such as tortilla chips, rice, or cornbread to complete the meal.
Keyword: Golo Chili Recipe
FAQs
1. I don’t have cumin seeds. Can I use ground cumin instead?
Yes, you can use ground cumin if that’s what you have on hand. However, the flavor may be slightly less potent since ground spices lose their flavor faster than whole seeds. The general conversion is 1 tablespoon of whole seeds equals about 1 1/4 teaspoons of ground spice.
2. Is there a substitute for black beans in this recipe?
If you’re not a fan of black beans or simply ran out, you can substitute with other types of beans like pinto beans, kidney beans, or even chickpeas. Each will bring a slightly different flavor and texture to your chili, but all are delicious options.
3. How can I adjust the spiciness of this chili?
The heat level in this chili is largely determined by the green chiles and the chili seasoning mix. If you prefer a milder chili, choose mild green chiles and a less spicy seasoning mix. On the other hand, if you like your chili hot, opt for hot green chiles and a spicier mix. You can also add more or less to taste.
Wrapping Up
Golo Chili is a delicious and versatile dish that can be easily customized to suit your taste preferences. With its rich and robust flavors, it’s the perfect comfort food for any occasion. Whether you’re making it for a family dinner or meal prepping for the week, this chili is sure to be a crowd-pleaser. So next time you’re in the mood for a hearty and satisfying meal, give this Golo Chili recipe a try. You won’t be disappointed!
Also, please share your variations and toppings in the comments section below. We would love to hear how you make your Golo Chili unique and delicious!
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Author Profile
Dr. Leah Alexander
Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
