Fall & Texas-Style Chili a Winning Duo!
2 lbs. Ground Beef, (90% lean)
1 Tbsp. vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
1 jalapeño pepper, ribs and seeds removed, chopped
4 garlic cloves, minced
2 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. ground cumin
1 tsp. dried oregano
½ tsp. freshly ground black pepper
½ tsp. Kosher salt
1 can (8 oz.) tomato sauce
1 can (10 oz.) diced tomatoes & green chilies, undrained
1 cup beer
½ cup (2 oz.) shredded reduced-fat sharp cheddar cheese
Sliced green onions
Shredded cheddar cheese
Heat a large Dutch oven over MEDIUM-HIGH heat; add oil. Lower heat to MEDIUM; add onion, bell pepper and jalapeño pepper stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute.
Increase to MEDIUM heat and add Ground Beef. Cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally.
Add chili powder, paprika, cumin, oregano, black pepper and salt; cook 1 minute.
Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Reduce heat to low, cover and cook 30 minutes. Add shredded cheese. Serve with your favorite toppings.
Based on 90% lean Ground Beef
Nutrition information per serving: Calories 280; Total fat 15g (Sat. fat 6g; Trans fat 0.5g); Cholest. 80mg; Sodium 640mg; Total Carb. 9g; Fiber 2g; Total Sugars 3g; Protein 26g; Vit D (2% DV); Calcium (10% DV); Iron (25% DV); Potas. (20%DV)
This recipe is an excellent source of protein, zinc, niacin, vitamin B6, vitamin B12, iron, riboflavin and phosphorus.