Smoke's Chili
By Lv2Cook
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
Details
Servings 1
Preparation
Step 1
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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