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.

Patsy Jamieson

Used by permission. (c) Eating Well, Inc.

Ultimate Beef Chili

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    1 pound beef round, trimmed and cut into 1/2-inch chunks 1 tablespoon paprika
    Salt & freshly ground pepper, to taste 2 teaspoons dried oregano
    1 1/2 tablespoons canola oil, divided 12 ounces dark or light beer
    3 onions, chopped 1 28-ounce can diced tomatoes
    1 green bell pepper, seeded and chopped 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
    1 red bell pepper, seeded and chopped 2 bay leaves
    6 cloves garlic, minced 3 19-ounce cans dark kidney beans, rinsed
    2 jalapeno peppers, seeded and finely chopped 1/4 cup chopped fresh cilantro
    2 tablespoons ground cumin 2 tablespoons lime juice
    2 tablespoons chili powder


    Prep: 1 hour Total: More than 60 min
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    • 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

    11 g
    5 g
    Saturated Fat:
    1 g
    31 g
    18 g
    490 mg
    Monounsaturated Fat:
    2 g
    1 starch, 1 1/2 vegetable, 2 1/2 lean meat
    28 g
    Carbohydrate Servings:
    1 1/2
    582 mg
    Nutrition Bonus:
    52 mg vitamin c (90% dv), 38% dv fiber, 35% dv vitamin a, 4 mg iron (20% dv).
    Added Sugars:
    0 g
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