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    Beef and Beer Chili


    Source of Recipe


    cooking light

    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


    Preparation
    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.
    Yield
    4 servings (serving size: 1 1/2 cups)

    Nutritional Information
    CALORIES 261(20% from fat); FAT 5.7g (sat 2.1g,mono 2g,poly 0.2g); PROTEIN 18.3g; CHOLESTEROL 30mg; CALCIUM 74mg; SODIUM 799mg; FIBER 8.3g; IRON 3.7mg; CARBOHYDRATE 30.3g




 

 

 


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