| Ingredients: |
|
|
2 |
|
pounds ground beef (95% lean) |
|
1 |
|
tablespoon vegetable oil |
|
1-1/2 |
|
cups chopped onions |
|
2 |
|
tablespoons minced garlic |
| 2 |
|
medium yellow bell peppers, chopped |
| 1 |
|
large jalapeño pepper, seeded, finely chopped |
| 1/4 |
|
cup chili powder |
| 1 |
|
tablespoon ground cumin |
| 1 |
|
teaspoon dried oregano leaves, crushed |
|
1 |
|
teaspoon dried thyme leaves, crushed |
|
1/8 |
|
teaspoon ground red pepper |
|
|
1 |
|
can (28 ounces) crushed tomatoes, undrained |
|
1 |
|
can (14-1/2 ounces) chili-seasoned or zesty-style diced tomatoes, undrained |
| 1 |
|
can (14 ounces) ready-to-serve beef broth |
| 12 |
|
ounces dark beer |
| 1/3 |
|
cup tomato paste |
| 1 |
|
tablespoon honey |
| 2 |
|
cans (15 ounces each) black beans, rinsed, drained |
|
|
Chopped fresh cilantro (optional) |
|
|
|
Instructions: |
|
1. |
|
Brown ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings. |
|
2. |
|
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. |
|
3. |
|
Return beef crumbles to stockpot. Add chili 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. |
|
|
|
Makes 8 servings. |
|
|
|
|
|
Nutrition information per serving: 364 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 76 mg cholesterol; 1131 mg sodium; 39 g carbohydrate; 10.6 g fiber; 34 g protein; 8.1 mg niacin; 0.8 mg vitamin B6; 2.2 mcg vitamin B12; 7.3 mg iron; 19.3 mcg selenium; 6.5 mg zinc. |
| |
|
| Recipe from the Healthy Beef Cookbook |
|