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Photo by: Randy Mayor

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.

Cooking Light SEPTEMBER 2007

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

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

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.

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

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Beef and Beer Chili recipe