My neighbor Susan prepared this unusual chili for me one night, and my version has the same flavors but less oil.
Meat lovers adore this rich and hearty chili that also contains superfoods like beans. Serve it with a salad or stir in your favorite steamed veggie.
- 3 pounds cubed stew beef
- 1/4 teaspoon of salt
- 1/4 teaspoon pepper
- 1 tablespoon mild flavored olive oil or canola oil
- 1 large onion chopped
- 2 teaspoon sweet chili powder
- 2 teaspoon ground cumin
- 1 teaspoon fresh oregano
- 1 teaspoon dried red pepper flakes
- 1/4 cup tomato paste
- 1 tablespoon brown sugar
- 1 11-ounce bottle of beer, preferably dark
- 1 15-ounce can, fat free, reduced sodium beef broth
- 1 28-ounce can, crushed tomatoes
- 1 15-ounce can "no salt added" kidney beans, drained, rinsed
- 1 cup fresh or frozen corn kernels
- 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.
Nutritional Stats Per Serving (1 1/2 cups): 434 calories, 55 g protein, 23 g carbohydrates, 11 g fat (3 g saturated), 124 mg cholesterol, 4 g fiber, 485 mg sodium
Weight Watchers® Points Plus: 10