Beef and Beer Chili

This is the BEST chili EVER! I love it. I got it from Cooking Light.

I usually brown the beef and onions then throw everything minus cornmeal and lime juice in the crock all day. Then about 20 min before we eat I throw those in.

Ingredients

• 1 1/2  cups  chopped red onion (about 1 medium)
• 1  cup  chopped red bell pepper (about 1 small)
• 8  ounces  extralean ground beef
• 2  garlic cloves, minced
• 1 1/2  tablespoons  chili powder
• 2  teaspoons  ground cumin
• 1  teaspoon  sugar
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried oregano
• 1  (19-ounce) can red kidney beans, drained
• 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1  (14-ounce) can low-sodium beef broth
• 1  (12-ounce) bottle beer (such as Budweiser)
• 1  tablespoon  yellow cornmeal
• 1  tablespoon  fresh lime juice

Preparation

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.

Nutritional Information

Calories:

261 (20% from fat)

Fat:

5.7g (sat 2.1g,mono 2g,poly 0.2g)

Protein:

18.3g

Carbohydrate:

30.3g

Fiber:

8.3g

Cholesterol:

30mg

Iron:

3.7mg

Sodium:

799mg

Calcium:

74mg

Jackie Mills, M.S., R.D., Cooking Light, SEPTEMBER 2007