Beef Chili Carnavale
Sure to become a favorite, this fantastic chili recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
2 pounds ground beef (95% lean)
1 (28-ounce) can crushed tomatoes, undrained
1 (14.5-ounce) can diced tomatoes with mild green chiles
1 (14.5-ounce) can regular or reduced-sodium beef broth
1 (12-ounce) bottle regular or light beer
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 (6-ounce) can tomato paste
1/3 cup chili powder
1 large jalapeño pepper, seeded, finely chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
2 (15-ounce) cans black beans, drained and rinsed
Lime wedges and baked tortillas chips (optional)
Suggested Toppings: Sliced cherry tomatoes, sliced green onions, sliced serranos or jalapeños, chopped onion
- Heat stockpot over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
- Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeño pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
- Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
- Season with salt and black pepper, as desired. Garnish with toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.
Makes 8 servings.
Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.
Nutritional Information Per Serving (1/8 of recipe): 318 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 955 mg sodium; 28 g carbohydrate; 7.5 g fiber; 32 g protein; 7.8 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 6.4 mg iron; 19.8 mcg selenium; 6.2 mg zinc; 96.0 mg choline.
Recipe and photograph provided courtesy of The Beef Checkoff.