Rating: 3.5 stars
23 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3

Serve this tangy green chile chili with cornbread or corn muffins. Don't forget to make a double batch to freeze or for leftovers.

Recipe by Cooking Light January 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
1 hr 5 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

310 calories; fat 10.6g; saturated fat 3.3g; mono fat 1.5g; poly fat 4.4g; protein 24.1g; carbohydrates 25.1g; fiber 4.3g; cholesterol 52mg; iron 4.8mg; sodium 575mg; calcium 95mg.
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