Beef and Beer Chili Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jackie Mills, M.S., R.D.
Cook a flavorful pot of chili in just 40 minutes for a quick weeknight meal that's sure to warm the soul. You can easily double the recipe and freeze extra for later.
Ingredients
- 1 1/2 cups chopped red onion (about 1 medium)
- 1 cup chopped red bell pepper (about 1 small)
- 8 ounces extralean ground beef
- 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
- 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
Instructions
- 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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