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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cook a flavorful pot of chili in just 40 minutes for a quick weeknight meal that's sure to warm the soul. You can easily double the recipe and freeze extra for later. Ingredients:
1 1/2 cups chopped red onion (about 1 medium) |
1 cup chopped red bell pepper (about 1 small) |
8 ounces extralean ground beef |
2 garlic cloves, minced |
1 1/2 tablespoons chili powder |
2 teaspoons ground cumin |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1 (19-ounce) can red kidney beans, drained |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 (14-ounce) can low-sodium beef broth |
1 (12-ounce) bottle beer (such as budweiser) |
1 tablespoon yellow cornmeal |
1 tablespoon fresh lime juice |
Directions:
1. Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.
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