One Recipe, Two Meals: Southwest-Style Chili
- Level: Easy
- Yield: 4 servings (2 kids, 2 adults)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 568
- Total Fat
- 26
- Saturated Fat
- 9
- Carbohydrates
- 49
- Dietary Fiber
- 12
- Sugar
- 10
- Protein
- 32
- Cholesterol
- 92
- Sodium
- 1383
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
1 pound ground beef
1 tablespoon ground cumin
3 teaspoons chili powder
Salt and pepper
3 cloves garlic, minced
1 medium white onion, diced
1 green bell pepper, diced
One 15-ounce can black beans, drained and rinsed
One 14.5-ounce can diced tomatoes
One 8-ounce can tomato sauce
1 cup stout beer, such as Guinness
1 cup beef stock
1 tablespoon minced jalapeno
1 tablespoon brown sugar
Lime juice, optional
Garnishes: shredded Cheddar, sour cream, sliced jalapeno, sour cream, torn cilantro sprigs
Serving suggestion: cornbread
Directions
- Let's make the kids' version first. In a large pot, brown the ground beef all over, until no longer pink. If you need to drain the fat, go right ahead! Add the cumin, 1 teaspoon chili powder and a good pinch of salt. Saute for a minute or so. Add the garlic, onion and bell pepper. Saute until the veggies soften and the garlic is fragrant, another couple of minutes.
- Add the beans, diced tomatoes and tomato sauce. Stir to combine and let simmer for 10 minutes. Taste it. The kids will dig that, right?
- Ladle out about a cup for each of your littles. Top each bowl with shredded Cheddar and serve cornbread on the side!
- Now let's finish this out for the adults. To the pot, add the beer, beef stock, jalapeno, brown sugar and the remaining 2 teaspoons chili powder. It will feel pretty soupy at this point, but let it simmer for another 20 minutes or so, stirring once in a while. Taste it one more time for any seasoning adjustments. Maybe a little salt? Lime juice? Go for it.
- Serve it with shredded cheese, sliced jalapeno, sour cream and torn cilantro sprigs. Boom.