Beef and Beer Chili from Cooking Light
Cook a flavorful pot of chili in just 40 minutes for a quick weeknight meal that's sure to warm the soul. You can easily double the recipe and freeze extra for later.
Yield 4 servings (serving size: 1 1/2 cups)
Ingredients
* 1 1/2 cups chopped red onion (about 1 medium)
* 1 cup chopped red bell pepper (about 1 small)
* 8 ounces extralean ground beef
* 2 garlic cloves, minced
* 1 1/2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon dried oregano
* 1 (19-ounce) can red kidney beans, drained
* 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
* 1 (14-ounce) can low-sodium beef broth
* 1 (12-ounce) bottle beer (such as Budweiser)
* 1 tablespoon yellow cornmeal
* 1 tablespoon fresh lime juice
Preparation
Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.
Nutritional Information
* 1 1/2 cups chopped red onion (about 1 medium)
* 1 cup chopped red bell pepper (about 1 small)
* 8 ounces extralean ground beef
* 2 garlic cloves, minced
* 1 1/2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon dried oregano
* 1 (19-ounce) can red kidney beans, drained
* 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
* 1 (14-ounce) can low-sodium beef broth
* 1 (12-ounce) bottle beer (such as Budweiser)
* 1 tablespoon yellow cornmeal
* 1 tablespoon fresh lime juice
Preparation
Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.
Nutritional Information
Calories: 261 (20% from fat)
Fat: 5.7g (sat 2.1g,mono 2g,poly 0.2g)
Protein: 18.3g
Carbohydrate: 30.3g
Fiber: 8.3g
Cholesterol: 30mg
Iron: 3.7mg
Sodium: 799mg
Calcium: 74mg
Jackie Mills, M.S., R.D., Cooking Light, SEPTEMBER 2007
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http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654649
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