Ultimate Beef Chili

From EatingWell: January/February 1999, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

READER'S COMMENT:

"This is my go-to recipe for chili and it always gets raves. I agree that it needs more heat--I have found that putting in the seeds of the jalapeno add quite a bit. Quality chili pepper and good dark beer are also key. I also have made...

12 servings, 1 cup each

Active Time: 1 hour

Total Time: 3 1/4 hours

Nutrition Profile

Ingredients

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

Preparation

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.
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.
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.
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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

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

Nutrition

Per serving: 235 calories; 5 g fat (1 g sat, 2 g mono); 24 mg cholesterol; 31 g carbohydrates; 17 g protein; 11 g fiber; 496 mg sodium; 582 mg potassium.

Nutrition Bonus: 52 mg vitamin c (90% dv), 38% dv fiber, 35% dv vitamin a, 4 mg iron (20% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 2 1/2 lean meat