Chili con Carne

Photo: Antonis Achilleos; Styling: Lynn Miller

Yield: Serves 10
Cost per Serving: $2.12
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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 345
  • Fat: 18g
  • Saturated fat: 6g
  • Protein: 27g
  • Carbohydrate: 20g
  • Fiber: 6g
  • Cholesterol: 76mg
  • Sodium: 1089mg

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds beef chuck, cut into 1/2-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 ounces hot Italian sausage, casings removed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded, finely chopped
  • 2 tablespoons chili powder
  • 1 tablespoon plus 1 tsp. cumin
  • 2 teaspoons dried oregano
  • 1/2 cup beer
  • 2 14.5-oz. cans diced tomatoes
  • 1 15.5-oz. can dark red kidney beans, drained and rinsed
  • 1 15.5-oz. can black beans, drained and rinsed

Preparation

  1. 1. Warm oil in a large skillet over high heat. Season beef with salt and pepper. Sauté meat until no pink remains, 3 minutes. Transfer to slow cooker.
  2. 2. Add sausage to skillet; sauté until browned, 3 minutes. Transfer to slow cooker. Add onion, garlic and jalapeños to skillet; sauté for 2 minutes. Add chili powder, cumin and oregano; sauté for 1 minute. Transfer to slow cooker. Pour beer into skillet; bring to a boil, stirring. Pour into slow cooker.
  3. 3. Stir tomatoes and both kinds of beans into slow cooker. Cover and cook on low for 7 hours. Serve hot, with toppings such as scallions, sour cream and shredded Cheddar.
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