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Ultimate Beef Chili

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
  • On the side:
  • Whole-wheat toast (1 slice)
  • The EatingWell Diet House Salad
  • Cinnamon Oranges
  • or
  • Mango Tart
  • Other main: Risotto with Fennel & Peas
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Ultimate Beef Chili

by Wendy Saxena-Smith
Time: 1 hours prep, 3 hours cook
Servings: 12
 

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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Summary

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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.