Chili
- 1 pound extra-lean ground beef
- 1/2 cup chopped onion
- 1 to 2 tablespoons chopped fresh jalapeno
- 1 15.5-ounce can no-salt-added pinto beans, undrained
- 1 14.5-ounce can no-salt-added stewed tomatoes, undrained
- 1/2 cup water (plus more as needed)
- 1/4 cup stout or beer (regular, light, or nonalcoholic)
- 1 tablespoon Chili Powder (page 277) or no-salt-added chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano, crumbled
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne (optional)
- In a Dutch oven, cook the beef over high heat for 3 to 4 minutes, or until browned on the outside and no longer pink in the center, stirring frequently to turn and break up the beef.
- Drain if necessary.
- Wipe the pot with paper towels.
- Return the beef to the pot.
- Reduce the heat to medium-high.
- Stir in the onion and jalapeno.
- Cook for 3 minutes, or until the onion is soft, stirring frequently.
- Stir in the remaining ingredients.
- Reduce the heat and simmer, covered, for 1 hour 30 minutes, stirring occasionally.
- Add water as needed for the desired consistency.
- Our homemade no-salt-added variety (page 277) provides the flavor without the sodium.
- If youre using commercial chili powder instead, be sure to check labels.
- Most bottled chili powder contains salt, so look for the brand with the least amount.
- Or, in a pinch, substitute a mixture of 2 parts paprika to 1 part ground cumin.
- (Per serving)
- Calories: 300
- Total fat: 6.0g
- Saturated: 2.5g
- Trans: 0.5g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.5g
- Cholesterol: 62mg
- Sodium: 249mg
- Carbohydrates: 28g
- Fiber: 7g
- Sugars: 9g
- Protein: 32g
- Calcium: 95mg
- Potassium: 706mg
- 1 starch
- 2 vegetable
- 3 1/2 lean meat
extralean ground beef, onion, fresh jalapeno, salt, salt, water, stout, chili powder, ground cumin, oregano, garlic, salt, pepper, cayenne
Taken from www.epicurious.com/recipes/food/views/chili-392091 (may not work)