With colder weather approaching and having recently received my September issue of Cooking Light, I decided that their Beef and Beer chili looked like it would be great for the cooler weather. I tried it a few Saturdays ago and liked it so much that I made it again a week earlier. I've just finished off the leftovers I had frozen and since I'm still thinking it's a good receipe, I'm posting it here. Enjoy!
Beef and Beer Chili
Cornmeal helps thicken the chili to a satisfying consistency. Serve with a chilled lager. Time: 41 minutes.
Ingredients
Cornmeal helps thicken the chili to a satisfying consistency. Serve with a chilled lager. Time: 41 minutes.
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
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.
Yield
4 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 261(20% from fat); FAT 5.7g (sat 2.1g,mono 2g,poly 0.2g); PROTEIN 18.3g; CHOLESTEROL 30mg; CALCIUM 74mg; SODIUM 799mg; FIBER 8.3g; IRON 3.7mg; CARBOHYDRATE 30.3g
