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Smoke's Chili

Source of Recipe

Cooking Light Magazine


List of Ingredients

2 teaspoons vegetable oil -- divided
3 1/2 pounds lean boned chuck roast -- cut 1/2 inch pieces
3 cups chopped green bell pepper
1 1/2 cups chopped onion
1/4 teaspoon crushed red pepper -- (up to 1/2)
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
28 ounces canned whole tomatoes, undrained, chopped
12 ounces tomato paste
12 ounces beer
30 ounces canned kidney beans -- drained
3/4 cup low-fat sour cream
3/4 cup reduced-fat Monterey jack cheese -- shredded


Recipe

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; saute 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.Yield: 12 servings (serving size: 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon cheese).

Note: To freeze, cool chili, and place in an airtight freezer container or a heavy duty zip-top plastic bag. Freeze chili up to 3 months.