Smoke's Chili

Cooking Light
12 servings (serving size: 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon cheese)


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2 teaspoons vegetable oil, divided
3 1/2 pounds lean, boned chuck roast, cut into 1/2-inch pieces
3 cups chopped green bell pepper
1 1/2 cups chopped onion
1/4 to 1/2 teaspoon crushed red pepper
1 garlic clove, minced
2 tablespoons chili powder
1 1/4 teaspoons ground cumin
1 tablespoon brown sugar
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (12-ounce) can tomato paste
1 (12-ounce) bottle beer
2 (15-ounce) cans kidney beans, drained
3/4 cup low-fat sour cream
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese


Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat; add half of meat. Cook 10 minutes or until browned; remove from heat, and drain. Repeat procedure with 1/2 teaspoon oil and remaining meat; set aside.

Heat 1 teaspoon oil in pan over medium heat. Add bell pepper, onion, red pepper, and garlic; saute 8 minutes or until vegetables are tender. Add chili powder and cumin; cook 1 minute, stirring constantly. Add meat, sugar, and next 5 ingredients (sugar through beer); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add beans, and simmer, uncovered, an additional 40 minutes or until meat is tender. Serve with sour cream and cheese.

Note: To freeze, cool chili, and place in an airtight freezer container or a heavy-duty zip-top plastic bag. Freeze chili up to 3 months.

Created date

January 2004

Nutritional Information

Calories 330
Caloriesfromfat 29 %
Fat 10.8 g
Satfat 4.3 g
Monofat 3.2 g
Polyfat 1.1 g
Protein 38.2 g
Carbohydrate 20 g
Fiber 3.4 g
Cholesterol 94 mg
Iron 5.5 mg
Sodium 527 mg
Calcium 133 mg