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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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