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Ultimate Beef Chili

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  3 Hours 15 Minutes
  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.
RECIPE INGREDIENTS
1 pound  beef round, trimmed and cut into 1/2-inch chunks
salt & 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 28-ounce can  diced tomatoes
8 sun-dried  tomatoes (not packed in oil), snipped into small pieces
2   bay leaves
3 19-ounce cans  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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   12 servings, 1 cup each
Calories: 235
Fat. Total: 5g
Protein: 17g
Carbohydrates, Total: 31g
Fat, Saturated: 1g
Fiber: 11g
Cholesterol: 24mg
Sodium: 496mg
% Cal. from Fat: 19%
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