>From the Cooking.com website...


Ultimate Beef Chili 

Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese 
(about 1 tablespoon each per person), chopped scallions and chopped fresh 
tomatoes. Serve with warmed corn tortillas and a green salad topped with orange 

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 

1 pound beef round, trimmed and cut into 1/2-inch chunks
Salt & freshly ground pepper to taste
1 1/2 tablespoons canola oil, divided
3 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons dried oregano
12 ounces dark or light beer
1 28-ounce can diced tomatoes
8 sun-dried tomatoes (not packed in oil), snipped into small pieces
2 bay leaves
3 19-ounce cans dark kidney beans, rinsed
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

Tip: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo 


Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over 
medium-high heat. Add half the beef and cook, stirring occasionally, until 
browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper 
towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.

Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add 
onions and bell peppers; cook, stirring frequently, until onions are golden 
brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika 
and oregano. Stir until aromatic, about 2 minutes.

Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add 
diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and 
simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.

Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 
to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust 
seasoning with salt and pepper.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.

~~~***Rhonda G in Missouri***~~~

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