Chili for a crowd

Dinner tonight, December 22, 2013
For the real chili lover, so tasty
8 Servings

  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 2 bell peppers, cut into 1/2-inch pieces
  • 4 cloves garlic, chopped
  • 2 lbs. ground beef, 900g
  • 1 6-ounce can tomato paste, 170g
  • ¼ cup chili powder, 4 spsk
  • 2 teaspoons ground cumin
  • 2 12-ounce bottles lager beer, (340g)
  • 2 19-ounce cans kidney beans, rinsed (540g)
  • 1 28-ounce can diced tomatoes, (790g)
  • Kosher salt and black pepper
  • Corn bread (store-bought or from a mix)
  • Toppings (such as sour cream, radishes, scallions, avocados, jalapeños, cilantro, Cheddar, and toasted pumpkin seeds)

1) Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.

Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.

Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with the corn bread and toppings as desired.

Nutritional notes:
Amount per serving
Calories: 348
Calories from fat: 30%
Protein: 30g
Carbohydrate: 26g
Sugars: 8g
Fiber: 7g
Fat: 12g
Saturated fat: 4g
Sodium: 842mg
Cholesterol: 69mg

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