Tuesday, January 20, 2009

Beef and Beer Chili

What a great long weekend! I wish everyone could have had Monday off, its so great to have MLK Day off because it really helps to break up the dull after Christmas. Anyways the weather was a bit chilly outside so we decided to stay home and what's better to curl up with on a cold day than a bowl full of chili? This is a new recipe that I tried and I think it turned out really great. Its a different spin on chili, it's not a red chili but it's not a white chili either. It's more of a broth chili, is that even a type? Anyways it was great and I think it would taste great finished with cilantro and monterry jack cheese but I didn't have either of those and it wasn't called for in the ingredients though. But trust me add these to your bowl!

Picture and recipe from CookingLight.com

Beef and Beer Chili

  • 1 1/2 cups chopped red onion (about 1 medium)
  • 1 cup chopped red bell pepper (about 1 small) *I didn't have one so I omitted this
  • 8 ounces extralean ground beef *substituted venison
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 (19-ounce) can red kidney beans, drained *I used pinto instead
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (14-ounce) can low-sodium beef broth
  • 1 (12-ounce) bottle beer (such as Budweiser)
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon fresh lime juice

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

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