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Recipe Summary

Yield:
12 servings (serving size: 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat; add half of meat. Cook 10 minutes or until browned; remove from heat, and drain. Repeat procedure with 1/2 teaspoon oil and remaining meat; set aside.

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  • Heat 1 teaspoon oil in pan over medium heat. Add bell pepper, onion, red pepper, and garlic; saute 8 minutes or until vegetables are tender. Add chili powder and cumin; cook 1 minute, stirring constantly. Add meat, sugar, and next 5 ingredients (sugar through beer); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add beans, and simmer, uncovered, an additional 40 minutes or until meat is tender. Serve with sour cream and cheese.

  • Note: To freeze, cool chili, and place in an airtight freezer container or a heavy-duty zip-top plastic bag. Freeze chili up to 3 months.

Nutrition Facts

330 calories; calories from fat 29%; fat 10.8g; saturated fat 4.3g; mono fat 3.2g; poly fat 1.1g; protein 38.2g; carbohydrates 20g; fiber 3.4g; cholesterol 94mg; iron 5.5mg; sodium 527mg; calcium 133mg.
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