|
Ingredients:
|
2 |
pounds
ground beef (95% lean) |
|
|
1 |
tablespoon vegetable oil |
|
1-1/2 |
cups
chopped onions |
|
2 |
tablespoons minced
garlic |
|
2 |
medium
yellow bell peppers,
chopped |
|
1 |
large
jalapeño pepper, seeded,
finely chopped |
|
1/4 |
cup chili
powder |
|
1 |
tablespoon ground cumin |
|
1 |
teaspoon
dried oregano leaves,
crushed |
|
1 |
teaspoon
dried thyme leaves,
crushed |
|
1/8 |
teaspoon
ground red pepper |
|
1 |
can (28
ounces) crushed
tomatoes, undrained |
|
1 |
can
(14-1/2 ounces)
chili-seasoned or
zesty-style diced
tomatoes, undrained |
|
1 |
can (14
ounces) ready-to-serve
beef broth |
|
12 |
ounces
dark beer
|
|
1/3 |
cup
tomato paste |
|
1 |
tablespoon honey |
|
2 |
cans (15
ounces each)
black beans, rinsed,
drained |
|
|
Chopped
fresh cilantro
(optional) |
Directions:
1.
Brown ground
beef in stockpot over medium
heat 8 to10 minutes or until
beef is no longer pink,
breaking up into 3/4-inch
crumbles. Remove from
stockpot with slotted spoon.
Set aside. Pour off
drippings.
2.
Heat oil in
same stockpot over medium
heat until hot. Add onions
and garlic; cook and stir 3
to 5 minutes or until onions
are tender. Add bell peppers
and jalapeño; cook and stir
4 to 5 minutes or until
peppers are tender.
3.
Return beef
crumbles to stockpot. Add
chili powder, cumin,
oregano, thyme and red
pepper; cook and stir for 2
to 3 minutes. Stir in
crushed tomatoes, diced
tomatoes, broth, beer,
tomato paste and honey;
bring to a boil. Reduce
heat; cover and simmer 45
minutes. Uncover stockpot;
continue simmering 30
minutes or until thickened
to desired consistency,
stirring occasionally. Stir
in beans; cook 5 to 10
minutes or until beans are
heated through. Season with
salt and black pepper, as
desired. Garnish with
cilantro, if desired.
Nutrition
information per serving:
364 calories; 10 g fat (3 g
saturated fat; 4 g
monounsaturated fat); 76 mg
cholesterol; 1131 mg sodium;
39 g carbohydrate; 10.6 g
fiber; 34 g protein; 8.1 mg
niacin; 0.8 mg vitamin B6;
2.2 mcg vitamin B12;
7.3 mg iron; 19.3 mcg
selenium; 6.5 mg zinc.
This recipe is an excellent
source of fiber, protein,
niacin, vitamin B6,
vitamin B12,
iron, selenium and zinc.
This recipe can
be found in the new The Healthy Beef Cookbook,
published by John Wiley & Sons, Inc.
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