Deep, Dark and Stout Chili
Deep, Dark and Stout Chili
Makes 8 (11⁄3-cup) servings. Recipe is from CanolaInfo. This heart-smart chili works for a diabetic diet, too.
2 tbls. canola oil
11/2 lbs. extra-lean ground beef (or 1 lb. extra-lean ground beef and 1 (15-oz.) can kidney beans, rinsed and drained)
2 cups diced green bell peppers
1 cup diced red onion
3 (14.5-oz.) cans no-salt-added stewed tomatoes
1 (12-oz.) bottle dark stout beer
3 tbls. chili powder
11/2 tbls. ground cumin
11/2 tbls. smoked paprika, optional
1 tbl. sodium-free beef bouillon granules
1 tsp. salt
Toppings:
1/2 cup chopped fresh cilantro leaves
1/2 cup finely chopped red onion
1 medium lime, cut into six wedges
1. Heat 1 tablespoon oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
2. Meanwhile, in a sauté pan heat remaining 1 tablespoon 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.
3. Serve chili with choice of toppings placed in three small bowls.
Note: Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.
Nutritional analysis per serving: 240 calories, 80 grams total fat, 1.5 grams saturated fat, 45 milligrams cholesterol, 480 milligrams sodium, 18 grams carbohydrates, 5 grams fiber, 20 grams protein.