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Beef and Beer Chili

Beef and Beer Chili
Randy Mayor
Yield

4 servings (serving size: 1 1/2 cups)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.