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Green Chile Chili

Photo: John Autry; Styling: Cindy Barr
Total time 1 hr, 5 mins
Yield 4 servings
Serve this tangy green chile chili with cornbread or corn muffins. Don't forget to make a double batch to freeze or for leftovers.

Ingredients

  • 1 tablespoon canola oil
  • 12 ounces ground sirloin
  • 1 1/2 cups chopped onion
  • 1 tablespoon chili powder
  • 1 teaspoon hot paprika
  • 5 garlic cloves, minced
  • 1 (12-ounce) bottle dark beer
  • 1/2 cup salsa verde
  • 1 (4-ounce) can diced green chiles, undrained
  • 1 (15-ounce) can no-salt-added tomatoes, undrained and crushed
  • 1 (15-ounce) can organic kidney beans, rinsed and drained
  • 1/4 cup (1 ounce) shredded sharp cheddar cheese
  • 1 green onion, sliced

Nutrition Information

  • calories 310
  • fat 10.6 g
  • satfat 3.3 g
  • monofat 1.5 g
  • polyfat 4.4 g
  • protein 24.1 g
  • carbohydrate 25.1 g
  • fiber 4.3 g
  • cholesterol 52 mg
  • iron 4.8 mg
  • sodium 575 mg
  • calcium 95 mg

How to Make It

  1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Add chopped onion, chili powder, and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.

  2. Stir in beer; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Add salsa and the next 3 ingredients (through beans); bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Ladle 1 1/4 cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese. Sprinkle with green onion.