Deep, Dark and Stout Chili

Ingredients

• 2 Tbsp canola oil (30 mL)
• 1-1/2 lb/750 g extra lean ground beef (or 1 lb/500 g extra lean ground beef and 15-oz/426 mL can kidney beans, rinsed and drained)
• 2 cups diced green bell peppers (500 mL)
• 1 cup diced red onion (250 mL)
• 3 cans (14.5 oz/412 mL each) no-salt-added stewed tomatoes
• 1 bottle (12 oz/341 mL) dark stout beer
• 3 Tbsp chili powder (45 mL)
• 1-1/2 Tbsp ground cumin (20 mL)
• 1-1/2 Tbsp smoked paprika (optional) (20 mL)
• 1 Tbsp sodium-free beef bouillon granules (15 mL)
• 1 tsp salt (5 mL)

  Toppings:

• 1/2 cup chopped fresh cilantro leaves (125 mL)
• 1/2 cup finely chopped red onion (125 mL)
• 1 medium lime, cut into 6 wedges

Directions

1. Heat 1 Tbsp (15 mL) canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
2. Meanwhile, in a saute pan heat remaining 1 Tbsp (15 mL) canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
3. Serve chili with choice of toppings placed in three small bowls.

Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups (325 mL) chili.

Source: CanolaInfo
Recipe and image appear courtesy of CanolaInfo.org.