Rating: 3.5 stars
36 Ratings
  • 1 star values: 0
  • 2 star values: 8
  • 3 star values: 9
  • 4 star values: 7
  • 5 star values: 12

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.

Jackie Mills, M.S., R.D.
Recipe by Cooking Light September 2007

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

261 calories; calories from fat 20%; fat 5.7g; saturated fat 2.1g; mono fat 2g; poly fat 0.2g; protein 18.3g; carbohydrates 30.3g; fiber 8.3g; cholesterol 30mg; iron 3.7mg; sodium 799mg; calcium 74mg.
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