Beef Chili

The Ultimate Recipe

Ultimate Beef Chili ~ Super Food Recipes

Ultimate Beef Chili

This wonderful comfort dish offers garnishes, such as reduced-fat sour cream, grated Cheddar cheese (about 1 Tbs. each per person), chopped scallions and chopped fresh tomatoes.

Serve with warmed corn tortillas and a green salad topped with orange slices and you've got a complete meal that will have them coming back for seconds!

12 servings, 1 c. each

Active Time: 1 hour

Total Time: 3 1/4 hours

Ingredients:

* 1 lb. beef round, trimmed and cut into 1/2-inch chunks

* Sea salt & freshly ground black pepper, to taste

* 1 1/2 Tbs. 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 Tbs. ground cumin

* 2 Tbs. chili powder

* 1 Tbs. paprika

* 2 tsp. dried oregano

* 12 oz. dark or light beer

* 1 28-oz. can diced tomatoes

* 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces

* 2 bay leaves

* 3 19-oz. cans dark kidney beans, rinsed

* 1/4 c. chopped fresh cilantro

* 2 Tbs. lime juice

Preparation;

1. Season beef with sea salt and cracked pepper.

Heat 1 1/2 tsp. 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 tsp. oil and remaining beef.

2. Reduce heat to medium and add remaining 1 1/2 tsp. 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.

3. 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.

4. 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 sea salt and cracked pepper.

Tips & Notes:

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

* For a hot, smoky chili, add 1 Tbs. chopped chipotle pepper in adobo sauce.

Nutrition:

Per serving:

235 calories;

5 g. Fat (1 g. Saturated, 2 g. Monosaturated);

24 mg. Cholesterol;

31 g. Carbohydrates;

0 g. Added Sugars;

17 g. Protein;

11 g. Fiber;

496 mg. Sodium;

582 mg. Potassium.

Nutrition Bonus:

52 mg. vitamin-C (90% dv),

38% dv fiber,

35% dv vitamin-A,

4 mg. iron (20% dv).

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