Ultimate Beef Chili

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Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.

Ultimate Beef Chili
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 3 1/4 hours

  • 1 pound beef round, trimmed and cut into 1/2-inch chunks

  • Salt & freshly ground pepper, to taste

  • 1 1/2 tablespoons canola oil, divided

  • 3 onions, chopped

  • 1 green bell pepper, seeded and chopped

  • 1 red bell pepper, seeded and chopped

  • 6 cloves garlic, minced

  • 2 jalapeno peppers, seeded and finely chopped

  • 2 tablespoons ground cumin

  • 2 tablespoons chili powder

  • 1 tablespoon paprika

  • 2 teaspoons dried oregano

  • 12 ounces dark or light beer

  • 1 28-ounce can diced tomatoes

  • 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces

  • 2 bay leaves

  • 3 19-ounce cans dark kidney beans, rinsed

  • 1/4 cup chopped fresh cilantro

  • 2 tablespoons lime juice

Directions
  1. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

  2. 12 servings, 1 cup each

  3. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.

  4. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.

  5. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.

  6. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.


Nutritional Facts

Servings
12
Per serving
250 Calories
31g Carbohydrates
5g Fat
1g Saturated Fat
2g Monounsaturated Fat
18g Protein
28mg Cholesterol
11g Dietary Fiber
582mg Potassium
490mg Sodium
0g Added Sugars
1 starch
1 1/2 vegetable
2 1/2 lean meat Exchanges
1 1/2 Carbohydrate Servings
52 mg vitamin c (90% dv)
38% dv fiber
35% dv vitamin a
4 mg iron (20% dv).

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