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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 teaspoons vegetable oil, divided |
3 1/2 pounds lean, boned chuck roast, cut into 1/2-inch pieces |
3 cups chopped green bell pepper |
1 1/2 cups chopped onion |
1/4 to 1/2 teaspoon crushed red pepper |
1 garlic clove, minced |
2 tablespoons chili powder |
1 1/4 teaspoons ground cumin |
1 tablespoon brown sugar |
1 1/2 teaspoons dried oregano |
1/2 teaspoon salt |
1 (28-ounce) can whole tomatoes, undrained and chopped |
1 (12-ounce) can tomato paste |
1 (12-ounce) bottle beer |
2 (15-ounce) cans kidney beans, drained |
3/4 cup low-fat sour cream |
3/4 cup (3 ounces) shredded reduced-fat monterey jack cheese |
Directions:
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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