Beef and Beer Chili

Cook a flavorful pot of chili in just 40 minutes for a quick weeknight meal that's sure to warm the soul. You can easily double the recipe and freeze extra for later.
4 servings (serving size: 1 1/2 cups)

Ingredients

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1 1/2 cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 ounces extralean ground beef
2 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 (19-ounce) can red kidney beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can low-sodium beef broth
1 (12-ounce) bottle beer (such as Budweiser)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice

Preparation

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

Created date

August 2007

Nutritional Information

Calories 261
Caloriesfromfat 20 %
Fat 5.7 g
Satfat 2.1 g
Monofat 2 g
Polyfat 0.2 g
Protein 18.3 g
Carbohydrate 30.3 g
Fiber 8.3 g
Cholesterol 30 mg
Iron 3.7 mg
Sodium 799 mg
Calcium 74 mg