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Beef and Beer Chili

Beef and Beer Chili
This Recipe Is:

WebMD Recipe

Chili is one of America's favorite lunch or dinner entrees -- especially during the winter months. Served with cornbread, it really hits the spot. I happen to be a "hot" spice lightweight, so you'll need to add extra chili powder, cayenne pepper, or jalapeno if you want a hotter chili.

  • 2 teaspoons
    canola oil
  • 1 pound
    beef top round (such as London broil), trimmed of fat and cut into 1/4-inch cubes
  • 1 cup
    finely chopped onion
  • 2 teaspoons
    minced or chopped garlic
  • 1 teaspoon
  • 2 to 3 teaspoons
    chili powder
  • 1/2 teaspoon
    ground cumin
  • 1 teaspoon
    dried oregano flakes
  • 14 1/2 ounce can
    Mexican-style stewed tomatoes (or similar)
  • 1 cup
    light or non-alcoholic beer (beef broth or water can be substituted)
  • 1 to 2 teaspoons
    halved and seeded, finely chopped chili pepper or jalapeno chili (optional)
  • 15 ounce can
    low-sodium kidney beans (or pinto beans) drained and rinsed
  •  for serving
    onion, (optional) finely minced
    reduced-fat sharp Cheddar or Monterey Jack cheese, grated (optional)
  1. Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes).
  2. Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours.
  3. Sprinkle each serving with minced onion and grated cheese if desired.
Nutritional Information

Makes: 6 servings
  • Calories231
  • Protein23 g
  • Carbohydrates22 g
    • Dietary fiber7.5 g
  • Fat5 g
    • Saturated fat1.3 g
  • Cholesterol39 mg
  • Sodium211 mg
  • Calories from Fat21%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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