12/27/13

Beef and Beer Chili



Now that the holidays are over, it’s time for all of the college football bowl games to get underway!  The cooler weather makes sitting by the fire and watching the games even more enjoyable.  Whether you avidly root for your favorite team or just enjoy being around family and friends, nothing beats all of the delicious food that is prepared for the games.

One dish in particular that is popular around this time of year is chili.  Chili is a diverse, crowd pleasing dish because it can be served in a multitude of ways.  For a classic version, it can be served with cornbread and topped with cheese.  For those looking for a healthier version, avocado and plain Greek yogurt can be added on top along with baked tortilla chips to lighten up the dish.

This classic recipe uses extra lean ground beef to cut out some of the fat and beans to add heartiness.  Many Texans are weary of putting beans in their chili but this is a great way to get extra protein and fiber and adds interesting texture to the dish.  Loaded with veggies, this lightened up chili has all the great flavor of a traditional chili with less calories.  Whether you’re looking for a crowd pleasing dish for a football party or just a quick weeknight dinner, this healthier chili recipe is sure to please your family and friends!

Directions:
First dice onion and bell pepper and set aside.  Mince garlic.


Heat olive oil in large pot or Dutch oven over medium-high heat.  Add onion and bell pepper and let sweat for several minutes, stirring occasionally.  Add garlic and sauté for a few minutes.  Add ground beef and brown, stirring to break up.  Stir in spices and cook for 1 minute. 


Add beans, tomatoes, broth, and beer. 



Bring to boil and reduce to simmer.  Simmer for 15-30 minutes.  Stir in cornmeal and cook for 5 minutes.  Add fresh lime juice.  Serve with desired toppings.  (PICS: 015)

Beef and Beer Chili
Servings: 4 (1 ½ cup each)
Ingredients
1 medium red onion, chopped
1 small red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 pound extra lean ground beef
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon red chili pepper flakes
1 teaspoon salt
1 15.5 oz can red kidney beans, drained
1 14.5 oz can no-salt-added diced tomatoes, undrained
1 cup low sodium beef broth
6 ounces beer
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice
Optional toppings: Reduced fat shredded cheddar cheese, reduced fat sour cream, chopped green onion

Directions
Heat olive oil in a large pot or Dutch oven over medium-high heat.  Add onion and bell pepper.  Cook for 5 minutes or until peppers start to soften, stirring occasionally. 
Add garlic and cook for 2-3 minutes.  Add beef and cook for 5-7 minutes or until beef is browned, stirring to break up beef. 
Stir in chili powder, cumin, chili flakes, and salt.  Cook for 1 minute.  Add beans, tomatoes, broth, and beer and bring to boil.  Reduce heat and simmer for 15-30 minutes.  Simmer longer for thicker consistency.
Stir in cornmeal.  Cook for 5 minutes.  Stir in lime juice.
Top with shredded cheese, sour cream, or green onion if desired.
Note:  Additional beef broth or beer can be added if a thinner consistency is desired. 
Adapted from Cooking Light





Nutrition Facts
Calories: 415 kcal
Total Fat: 13 g
Saturated Fat: 4 g
Trans Fat: 0.25 g
Cholesterol: 83 mg
Sodium: 1173 mg
Total carbohydrates: 40 g
Fiber: 12 g
Sugars: 10 g
Protein: 35 g

Total Cost of Recipe: $13.21

1 comment :

  1. Hey this recipe of Beef and Beer Chili looks so tasty and warm for this cold winter day. I am heading home to make this tonight. Thank you for the healthy food inspiration. Happy 2014 to all at Market Street and the healthy foodies at Living Well.

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