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.

Makes 12 servings, 1 cup each

ACTIVE TIME: 1 hour

TOTAL TIME: 3 1/4 hours

EASE OF PREPARATION: Moderate

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

1. 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.
2. 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.
3. 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.
4. 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.

NUTRITION INFORMATION: Per serving: 235 calories; 4 g fat (1 g sat, 2 g mono); 17 mg cholesterol; 34 g carbohydrate; 19 g protein; 10 g fiber; 456 mg sodium; 582 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Fiber (38% dv), Vitamin A (35% dv), Iron (20% dv).

1 1/2 Carbohydrate Servings

TIP: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

I had high hopes for this recipe, but was ulitmately disappointed. I followed the directions, but felt it wound up tasting bitter. Maybe it was choice of beer or possibly the sun-dried tomatoes, *shrug* either case if I make it again I`ll tweak it for sure.

Anonymous

I have made this chili several times and really like it. I do not use the sun dried tomatoes or the lime juice and do use very high quality ancho chili pepper. I only use two onions and have even skipped the beer (but I do think a good dark beer adds flavor). Sabrisisimo!

Jen, MA

I made this on Superbowl Sunday. I thought it had a really nice flavor, but could use a little bit more heat. The guys liked it, but said that it didn't have enough meat. Next time, I may add an extra half pound of beef to keep them happy.

Anonymous, Rockville, MD

Chili was excellent! I thought it could use a bit more heat, so next time I'll be adding some chipotles. Overall I thought the flavor was excellent. The sun dried tomatos, lime and cilantro add a wonderful amount on flavor!!

, Pittsburgh, PA

This is awesome! I followed the comments and added a bit of extra chili powder along with some crushed red pepper for more heat (used ground beef since that's what I had on hand). Very good texture and taste.

Anonymous, Wheat Ridge, CO

I was surprised by the amount of onions it required, I didn't think it would taste good but it did. My husband just loved it. It was outstanding!

Alexis Shoemaker, San Bernardino, CA

Good base recipe. I substitue low fat ground beef or turkey, 6 jalepenos and a 2-3 serranos peppers. I also use fresh tomatoes rather than canned tomatoes.

Jen, Portland, OR

We made this chili for a chili cook-off contest that we had with a few friends at church. This recipe won hands down!! Awesome chili. I will admit that it does need a bit more meat and we will add that next time we make it.

Teresa Justus, McKinney, TX