I was so excited to make this! I love chili and it was just too perfect that there exists a Cooking Light chili recipe with BEER in it! Gotta love that. My friend April gave me this recipe a while back and I’ve been waiting for the perfect time to try it. The Beer Birthday Weekend was the perfect time!
Now don’t be scared off. This doesn’t come out tasting exactly like beer, but the beer does give it a really nice light flavor. It’s subtle, which is perfect. Otherwise, it’s just a great chili and really low in fat/calories (which I always love, since I’m constantly baking I need to find other ways to cut back!). It calls for beef, but we used ground turkey instead and it worked just great.
Beef and Beer Chili
Recipe courtesy Cooking Light
1 1/2 cups chopped red onions (1 medium)
1 cup chopped red bell peppers (1 small)
8 ounces extra-lean ground beef
2 cloves garlic, minced
1 1/2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 (19-ounce) can kidney beans, drained
1 14.5-ounce can diced tomatoes, undrained
1 (14-ounce) can beef broth
1 (12-ounce) bottle beer
1 tablespoon yellow cornmeal
1 tablespoon lime juice
1. Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.