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Ultimate Beef Chili

WebMD Recipe from

Ultimate Beef Chili

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.

This Recipe Is:
Prep: 1 hour | Total Time: 3 1/4 hours
  • 1   pound
    beef round, trimmed and cut into 1/2-inch chunks
  • 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
  • 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
    salt & freshly ground pepper, to taste
  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.


For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.
Nutritional Information

Makes: 12 servings, 1 cup each
  • Calories250
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol28 mg
  • Carbohydrates31 g
    • Dietary fiber11 g
  • Protein18 g
  • Sodium490 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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