Deep, Dark and Stout Chili
Heart healthy chili made with dark stout beer.
Make-Ahead Tip: Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.
2 tablespoons canola oil - divided use
1 1/2 pounds extra lean ground beef (or 1 pound extra lean ground beef and 1 (15-ounce) can kidney beans, rinsed and drained)
2 cups diced green bell peppers
1 cup diced red onion
3 (14.5-ounce) cans no-salt-added stewed tomatoes
1 (12-ounce) bottle dark stout beer
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 1/2 tablespoons smoked paprika (optional)
1 tablespoon sodium-free beef bouillon granules
1 teaspoon salt
1/2 cup chopped fresh cilantro leaves
1/2 cup finely chopped red onion
1 medium lime, cut into 6 wedges
- Heat 1 tablespoon canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3 to 4 minutes per batch, stirring frequently.
- Meanwhile, in a sauté pan heat remaining 1 tablespoon canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
- Serve chili with choice of toppings placed in three small bowls.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe; 1 1/3 cups): Calories 240; Total Fat 8g; Saturated Fat 1.5g; Cholesterol 45mg; Sodium 480mg; Carbohydrates 18g; Fiber 5g; Protein 20g.
Recipe and photograph courtesy of CanolaInfo.