Ultimate Beef Chili

  • Active Time 1h
  • Total Time 3h 15m

12 servings, 1 cup each

Offer garnishes, such as reduced-fat sour cream and grated cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

ingredients

  • 1 pound beef round, trimmed and cut into 1/2-inch chunks
  • Salt and freshly ground pepper to taste
  • 1 1/2 tablespoons canola oil, divided
  • 3 onions, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 6 cloves garlic, minced
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • 12 ounces dark or light beer
  • 1 can (28 ounces) diced tomatoes
  • 8 sun-dried tomatoes (not packed in oil), snipped into small pieces
  • 2 bay leaves
  • 3 cans (19 ounces each) dark kidney beans, rinsed
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • Tip: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.

directions

Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.

Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.

Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.

Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7210

nutrition information per serving

235 calories; 5g total fat; 1g total saturated fat; 24mg cholesterol; 496mg sodium; 31g carbohydrates; 11g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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