Ultimate Beef Chili

Prep Time: -
Cook Time: -
Serves: 12

Recipe Provided By: EatingWell.com

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Ingredients

1 pound beef round, trimmed and cut into 1/2-inch chunks
Salt and 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, finely chopped
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons dried oregano
12 fluid 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

Nutrition Info

Per Serving

Calories: 230 kcal
|
Carbohydrates: 33 g
|
Dietary Fiber: 11 g
|
Fat: 4 g
|
Protein: 14 g
|
Sugars: 7 g

About: Nutrition Info

Cooking Directions

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.

Yield: 12 servings

3. Still Hungry?

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.

Notes:

Tip

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

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.

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