Cowboys sure do love their chili. This hearty dish features lean Ground Beef, onions, bell peppers, tomatoes, beer and honey for a nutritious take on the classic dish.
Heat stockpot over medium heat until hot. Add ground beef; cook over medium heat 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Remove from stockpot with slotted spoon. Set aside.
Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.
Return beef to stockpot. Add chile powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.
Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 405 Calories; 107.1 Calories from fat; 11.9g Total Fat (3.7 g Saturated Fat; 0.2 g Trans Fat; 1.8 g Polyunsaturated Fat; 3.9 g Monounsaturated Fat;) 84 mg Cholesterol; 581 mg Sodium; 39 g Total Carbohydrate; 10.5 g Dietary Fiber; 36 g Protein; 7.4 mg Iron; 1350 mg Potassium; 9.4 mg Niacin; 0.9 mg Vitamin B6; 2.8 mcg Vitamin B12; 8.2 mg Zinc; 23.7 mcg Selenium; 121.5 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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