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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.

Prep time:
Cook time:
Servings: 12
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Ingredients

Cost per serving $1.35 view details

Directions

  1. 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.
  2. 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.
  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 salt and pepper.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 295g
Recipe makes 12 servings
Calories 275  
Calories from Fat 83 30%
Total Fat 9.31g 12%
Saturated Fat 2.78g 11%
Trans Fat 0.01g  
Cholesterol 22mg 7%
Sodium 515mg 21%
Potassium 689mg 20%
Total Carbs 31.68g 8%
Dietary Fiber 10.2g 34%
Sugars 6.85g 5%
Protein 15.55g 25%

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