Beer Chili

$9.30 total / $1.16 per serving

Chili is one of those things that every family has a recipe for. There are so many different variations of chili; it's amazing. If you don't have a go-to recipe, take some time to make your own family favorite by experimenting a little. I honestly think my chili comes out a little bit different every time I make it!

Also, try making your chili vegetarian for a low fat variation. This is an easy meal to incorporate into 'Meatless Mondays' by switching brown lentils for the ground beef. You already know your family loves chili so it provides little risk when trying to incorporate more meatless dishes into your repertoire.

Nutritional Highlight: Tomato. This fruit provides many health benefits due to the concentration of vitamins and carotenoids. Beta-carotene and lycopene are two carotenoids found in tomatoes and both provide your body with ways to fight against cancer, such as melanoma. Cooking the tomatoes with a little olive oil will help your body to absorb more carotenoids along with flavonoids also found in the fruit. Your body needs the fat from the oil to help absorb these vital nutrients. 

Beer Chili    (serves 6-8)

1 medium Onion, chopped
2 Green Bell Peppers, seeded and chopped
8 Garlic Cloves, minced
1 lb. Ground Sirloin *or*1 Cup uncooked Lentils
1/3 cup Sliced Pickled Jalapeños, chopped
1 6oz. can Tomato Paste
3 Tbsp Chili Powder
2 Tbsp Cumin
1 Tbsp Unsweetened Cocoa Powder
1 Tbsp Brown Sugar
2 tsp Coriander
1 tsp Dried Oregano
Freshly Ground Pepper
1 12oz. Golden Ale, like a Kolsch
2 cups Beef Stock***adjust according to preference of consistency
2 14.5oz cans Diced Tomatoes, drained
1 15oz can Black Beans, rinsed and drained
1 15oz can Kidney Beans, rinsed and drained

In a large dutch oven over medium-high heat, add ground sirloin*, onions, peppers and garlic. Cook for about 8 minutes or until beef is browned. Drain off all fat. Add tomato paste and all of the spices, cook 1 minute or until fragrant. Stir in tomatoes, beans and liquids (you can wait to put in the stock, adding a little at a time). Bring to a boil. Cover, reduce heat to low and simmer for 1 hour. Stir occasionally.

Uncover and cook for another 15 minutes.

*If using lentils, cook only the vegetables with a little olive oil until tender. Add the lentils when you add the liquids. $7.44 total / $ .93 per serving

Nutritional Analysis:

Per Serving with beef: 344 calories, 12.4g fat, 33.6g carbohydrates, 11g dietary fiber, 20.2g protein and over 15% daily value of Vitamin B-12, Vitamin B-6, Vitamin C, Copper, Folate, Iron, Magnesium, Manganese, Niacin, Phosphorus, Riboflavin, Selenium, Thiamin and Zinc

Per Serving with lentils: 223 calories, 0.8g fat, 38.6g carbohydrates, 12.8g dietary fiber, 12.4g protein and over 15% daily value of Vitamin C, Copper, Folate, Iron, Magnesium, Manganese, Phosphorus and Thiamin