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Deep, dark and stout chili

INGREDIENTS

2 tbsp (25 mL) canola oil, divided

1 lb (500 g) extra lean ground beef

2 cups (500 mL) diced green bell peppers

1 cup (250 mL) diced red onion

3 cans (14.5 oz/412 mL each) no-salt-added stewed tomatoes

1 can (15 oz/426 mL) kidney beans, rinsed and drained

1 bottle (12 oz/341 mL) dark stout beer

3 tbsp (45 mL) chili powder

1 1/2 tbsp (22 mL) ground cumin

1 1/2 tbsp (22 mL) smoked paprika (optional)

1 tbsp (15 mL) sodium-free beef bouillon granules

1/2 cup (125 mL) chopped fresh cilantro leaves

1/2 cup (125 mL) finely chopped red onion

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 sauté 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, beans, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes.

3. Serve chili with choice of toppings.

Tip:

NUTRITIONAL INFO
Per serving (1 of 8)

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 sauté 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, beans, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes.

3. Serve chili with choice of toppings.

Tip: