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Cook Time:45 minsAdditional Time:2 hrs 45 minsTotal Time:3 hrs 30 minsServings:8Yield:8 servings, 1 1/2 cups eachJump to Nutrition Facts
Cook Time:45 minsAdditional Time:2 hrs 45 minsTotal Time:3 hrs 30 minsServings:8Yield:8 servings, 1 1/2 cups each
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:2 hrs 45 mins
Additional Time:
2 hrs 45 mins
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings, 1 1/2 cups each
Yield:
8 servings, 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscumin seeds2tablespoonschili powder1tablespoonpaprika2teaspoonsdried oregano, preferably Mexican½teaspooncayenne pepper3teaspoonscanola oil, divided1poundbeef round, trimmed, cut into 1/2-inch chunks3onions, chopped1green bell pepper, seeded and chopped6 cloves garlic, finely chopped (2 tablespoons)2jalapeño peppers, seeded and finely chopped8 sun-dried tomatoes, (not packed in oil), snipped into small pieces2 dried ancho chiles, seeds and stems removed, snipped into thin strips (optional; see Note)12ouncesdark beer, such as porter or stout1 28-ounce can plum tomatoes, with juices1tablespoongrated unsweetened chocolate1teaspoonsugar, or to taste2bay leaves2cupswater1 19-ounce can kidney beans, rinsed1 19-ounce can white beans, such as Great Northern, rinsed1 19-ounce can black beans, rinsed1/4 cup chopped fresh cilantro, (optional)2tablespoonslime juiceSalt & freshly ground pepper, to tasteNonfat plain yogurt, chopped scallion greens and shredded sharp Cheddar cheese, for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscumin seeds
2tablespoonschili powder
1tablespoonpaprika
2teaspoonsdried oregano, preferably Mexican
½teaspooncayenne pepper
3teaspoonscanola oil, divided
1poundbeef round, trimmed, cut into 1/2-inch chunks
3onions, chopped
1green bell pepper, seeded and chopped
6 cloves garlic, finely chopped (2 tablespoons)
2jalapeño peppers, seeded and finely chopped
8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
2 dried ancho chiles, seeds and stems removed, snipped into thin strips (optional; see Note)
12ouncesdark beer, such as porter or stout
1 28-ounce can plum tomatoes, with juices
1tablespoongrated unsweetened chocolate
1teaspoonsugar, or to taste
2bay leaves
2cupswater
1 19-ounce can kidney beans, rinsed
1 19-ounce can white beans, such as Great Northern, rinsed
1 19-ounce can black beans, rinsed
1/4 cup chopped fresh cilantro, (optional)
2tablespoonslime juice
Salt & freshly ground pepper, to taste
Nonfat plain yogurt, chopped scallion greens and shredded sharp Cheddar cheese, for garnish
DirectionsToast cumin seeds in a small dry skillet over medium heat, stirring, until aromatic, 1 to 2 minutes. Transfer to a mortar and pestle or spice grinder; grind to a fine powder. Transfer to a small bowl; add chili powder, paprika, oregano and cayenne. Stir to combine; set aside.Heat 1 1/2 teaspoons of the oil in a large heavy pot over high heat. Add beef, in batches if necessary, and saute until browned on all sides, about 3 minutes. Transfer to a plate lined with paper towels and set aside.Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and bell pepper. Cook, stirring, until the onions have softened and are golden brown, 7 to 10 minutes. Add garlic, jalapeños, sun-dried tomatoes, anchos chiles (if using), and the reserved spice mixture. Stir until aromatic, about 2 minutes. Add beer, bring to a simmer and cook for 10 minutes, scraping up any brown bits clinging to the bottom of the pan. Add tomatoes and their juices, chocolate, sugar, bay leaves and the browned beef. Add water and bring to a simmer. Cover the pot and simmer, stirring occasionally, until the beef is very tender, 1 1/2 to 2 hours.Add kidney beans, white beans and black beans and cook until the chili is thick, 30 to 45 minutes more. Remove the bay leaves. Stir in cilantro, if using, and lime juice; season with salt and pepper to taste. Serve with garnishes.TipsMake Ahead Tip: Cover and refrigerate for up 2 days or freeze for up to 6 weeks.Note: Ancho chiles, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile can be found with other spices in large supermarkets, or substitute ground chili powder with a pinch of cayenne.Originally appeared: EatingWell Magazine, January/February 1995
Directions
Toast cumin seeds in a small dry skillet over medium heat, stirring, until aromatic, 1 to 2 minutes. Transfer to a mortar and pestle or spice grinder; grind to a fine powder. Transfer to a small bowl; add chili powder, paprika, oregano and cayenne. Stir to combine; set aside.Heat 1 1/2 teaspoons of the oil in a large heavy pot over high heat. Add beef, in batches if necessary, and saute until browned on all sides, about 3 minutes. Transfer to a plate lined with paper towels and set aside.Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and bell pepper. Cook, stirring, until the onions have softened and are golden brown, 7 to 10 minutes. Add garlic, jalapeños, sun-dried tomatoes, anchos chiles (if using), and the reserved spice mixture. Stir until aromatic, about 2 minutes. Add beer, bring to a simmer and cook for 10 minutes, scraping up any brown bits clinging to the bottom of the pan. Add tomatoes and their juices, chocolate, sugar, bay leaves and the browned beef. Add water and bring to a simmer. Cover the pot and simmer, stirring occasionally, until the beef is very tender, 1 1/2 to 2 hours.Add kidney beans, white beans and black beans and cook until the chili is thick, 30 to 45 minutes more. Remove the bay leaves. Stir in cilantro, if using, and lime juice; season with salt and pepper to taste. Serve with garnishes.TipsMake Ahead Tip: Cover and refrigerate for up 2 days or freeze for up to 6 weeks.Note: Ancho chiles, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile can be found with other spices in large supermarkets, or substitute ground chili powder with a pinch of cayenne.
Toast cumin seeds in a small dry skillet over medium heat, stirring, until aromatic, 1 to 2 minutes. Transfer to a mortar and pestle or spice grinder; grind to a fine powder. Transfer to a small bowl; add chili powder, paprika, oregano and cayenne. Stir to combine; set aside.
Heat 1 1/2 teaspoons of the oil in a large heavy pot over high heat. Add beef, in batches if necessary, and saute until browned on all sides, about 3 minutes. Transfer to a plate lined with paper towels and set aside.
Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and bell pepper. Cook, stirring, until the onions have softened and are golden brown, 7 to 10 minutes. Add garlic, jalapeños, sun-dried tomatoes, anchos chiles (if using), and the reserved spice mixture. Stir until aromatic, about 2 minutes. Add beer, bring to a simmer and cook for 10 minutes, scraping up any brown bits clinging to the bottom of the pan. Add tomatoes and their juices, chocolate, sugar, bay leaves and the browned beef. Add water and bring to a simmer. Cover the pot and simmer, stirring occasionally, until the beef is very tender, 1 1/2 to 2 hours.
Add kidney beans, white beans and black beans and cook until the chili is thick, 30 to 45 minutes more. Remove the bay leaves. Stir in cilantro, if using, and lime juice; season with salt and pepper to taste. Serve with garnishes.
Tips
Make Ahead Tip: Cover and refrigerate for up 2 days or freeze for up to 6 weeks.
Note: Ancho chiles, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile can be found with other spices in large supermarkets, or substitute ground chili powder with a pinch of cayenne.
Originally appeared: EatingWell Magazine, January/February 1995
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Nutrition Facts(per serving)358Calories8gFat48gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
