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Smoke's Chili

  • 12servings
  • 330calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons vegetable oil, divided

  2. 3 1/2 pounds lean, boned chuck roast, cut into 1/2-inch pieces

  3. 3 cups chopped green bell pepper

  4. 1 1/2 cups chopped onion

  5. 1/4 to 1/2 teaspoon crushed red pepper

  6. 1 garlic clove, minced

  7. 2 tablespoons chili powder

  8. 1 1/4 teaspoons ground cumin

  9. 1 tablespoon brown sugar

  10. 1 1/2 teaspoons dried oregano

  11. 1/2 teaspoon salt

  12. 1 (28-ounce) can whole tomatoes, undrained and chopped

  13. 1 (12-ounce) can tomato paste

  14. 1 (12-ounce) bottle beer

  15. 2 (15-ounce) cans kidney beans, drained

  16. 3/4 cup low-fat sour cream

  17. 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat; add half of meat. Cook 10 minutes or until browned; remove from heat, and drain. Repeat procedure with 1/2 teaspoon oil and remaining meat; set aside.

  2. Heat 1 teaspoon oil in pan over medium heat. Add bell pepper, onion, red pepper, and garlic; saute 8 minutes or until vegetables are tender. Add chili powder and cumin; cook 1 minute, stirring constantly. Add meat, sugar, and next 5 ingredients (sugar through beer); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add beans, and simmer, uncovered, an additional 40 minutes or until meat is tender. Serve with sour cream and cheese.

  3. Note: To freeze, cool chili, and place in an airtight freezer container or a heavy-duty zip-top plastic bag. Freeze chili up to 3 months.

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