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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 20%
  • Fat: 5.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.2g
  • Protein: 18.3g
  • Carbohydrate: 30.3g
  • Fiber: 8.3g
  • Cholesterol: 30mg
  • Iron: 3.7mg
  • Sodium: 799mg
  • Calcium: 74mg

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

Preparation

  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.
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