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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.

Source: EatingWell Magazine, January/February 1999

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Recipe Summary

total:
3 hrs 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Make Ahead Tip: The chili will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 2 months.

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

Nutrition Facts

1 cup
248 calories; protein 18.1g; carbohydrates 30.8g; dietary fiber 10.9g; sugars 4.9g; fat 5.3g; saturated fat 1.2g; cholesterol 26.9mg; vitamin a iu 1399.2IU; vitamin c 39.1mg; folate 81.9mcg; calcium 73mg; iron 3.7mg; magnesium 53.3mg; potassium 575.1mg; sodium 490.9mg; thiamin 0.2mg.

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

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