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Hell's Kitchen Chili


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  • 3 lbs. cubed stew beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon mild flavored olive oil or canola oil
  • 1 large onion chopped
  • 2 teaspoons sweet chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon fresh oregano
  • 1 teaspoon dried red pepper flakes
  • 1/4 cup tomato paste
  • 1 tablespoon brown sugar
  • 1 12-ounce bottle of beer, preferably dark
  • 1 15-ounce can, fat free, reduced sodium beef or chicken broth
  • 1 28-ounce can, crushed tomatoes
  • 1 15-ounce can "no salt added" kidney beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels



Step 1

Sprinkle the meat with salt and pepper. In a large stockpot, heat the oil over high heat. Working in two batches, brown the meat on all sides, turning occasionally, about 8 to 10 minutes total. Transfer the meat to a plate. Decrease the heat to medium and add the onions, spices, and herbs. Cook 2 to 3 minutes, until onions are translucent, stirring occasionally.

Stir in tomato paste and sugar. Cook for an additional minute until the paste begins to darken slightly. Add the beer, beef broth, and canned tomatoes. Bring the mixture to a boil. Cover and reduce to a simmer, cooking for about 2 hours until the beef is fork tender. Add additional water if the mixture begins to stick to the bottom of the pot or becomes too thick. Before serving, fold in the kidney beans and corn.

434 calories
55g protein
23g carbohydrates
11g fat (3g saturated)
124mg cholesterol
4g fiber
485mg sodium

From Skinny Chef

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