Saturday's Chili - Deep, Dark and Stout Chili

Just the name of this week's Saturday's Chili makes your mouth start to water! This week's Saturday's Chili is Deep, Dark and Stout Chili. It's from the CooksRecipes website, which is one of my favorite recipe sites.  http://www.cooksrecipes.com/index.html


Deep, Dark and Stout Chili

Heart healthy chili made with dark stout beer.

Make-Ahead Tip: Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.

Recipe Ingredients:

2 tablespoons canola oil - divided use
1 1/2 pounds extra lean ground beef (or 1 pound extra lean ground beef and 1 (15-ounce) can kidney beans, rinsed and drained)
2 cups diced green bell peppers
1 cup diced red onion
3 (14.5-ounce) cans no-salt-added stewed tomatoes
1 (12-ounce) bottle dark stout beer
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 1/2 tablespoons smoked paprika (optional)
1 tablespoon sodium-free beef bouillon granules
1 teaspoon salt

Toppings:
1/2 cup chopped fresh cilantro leaves
1/2 cup finely chopped red onion
1 medium lime, cut into 6 wedges

Cooking Directions:

Heat 1 tablespoon canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3 to 4 minutes per batch, stirring frequently.
Meanwhile, in a sauté pan heat remaining 1 tablespoon canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
Serve chili with choice of toppings placed in three small bowls.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe; 1 1/3 cups): Calories 240; Total Fat 8g; Saturated Fat 1.5g; Cholesterol 45mg; Sodium 480mg; Carbohydrates 18g; Fiber 5g; Protein 20g.


http://www.cooksrecipes.com/soup/deep_dark_and_stout_chili.html