Smoke's Chili

Smoke's Chili
Smoke's Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

    teaspoon crushed red pepper (1/4 to 1/2 teaspoon)

  • 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

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 remaining meat; set aside. Heat 1 teaspoon oil in pan over medium heat. Add bell pepper, onion, red pepper, and garlic; sauté 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. Serving Size: 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon cheese

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