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Healthy Recipes

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Beef and Dark Beer Chili

Here is a hearty and healthy chili with a rich taste that is sure to please. Dark beer brings out the meaty flavor of this chili perfectly. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. Sam Adams Cream Stout has a malty sweetness that's just right.

Ingredients:

1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground chuck (for the healthiest recipe, choose organic free range beef)
2 tablespoons extra-virgin olive oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle dark beer (such as stout)
Sea salt and ground black pepper to taste

Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese

*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.

For a healthier sour cream substitute, see:

Homemade Sour Cream

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

2. Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.

3. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes.

4. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.

5. Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

Note: Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Re-warm over medium-low heat.

To see even more healthy recipes, click HERE.

 

   

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Disclaimer: The information on this page and on this website has not been evaluated by the FDA.  We do not diagnose, treat, cure or prevent illness or disease - instead, we try to help people learn how to do so themselves.  Anyone who believes they have a serious medical condition or health issue should seek diagnoses from a qualified medical professional before making any decisions on how to best address their health. We do not sell or advocate drugs, nor do we make any claims that anything advocated or sold on this website is a drug.  Furthermore, anyone contemplating using any products or information on this website must accept such use as experimental and voluntary.  No claims are made regarding the therapeutic use of the products or information on this website and all products featured or sold on this website must be considered nutritional supplements only.