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Smoky Chili

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Smoky Chili

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  • Makes: 8 servings
  • Prep 35 mins
  • Cook 1 hr

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Ingredients

  • 4 slices bacon, preferably hickory smoked
  • 2 pounds beef stew meat
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 28 - ounce can Italian-style whole peeled tomatoes in puree, cut up
  • 2 19 - ounce can cannellini beans (white kidney beans), rinsed and drained
  • 1 15 - ounce can chili beans with chili gravy
  • 1 15 - ounce can tomato puree
  • 1 cup smoked porter beer, German pilsner beer, or desired beer
  • 1 -3 teaspoons ground chipotle chile pepper or 2 to 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Shredded smoked cheddar cheese or sharp cheddar cheese
  • Dairy sour cream
  • Crisp-cooked, crumbled bacon (optional)

Directions

  1. Cut 4 slices bacon into 1-inch pieces. In 5- to 6-quart Dutch oven, cook bacon and stew beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan; reduce heat. Add onion and garlic, and cook until onion is tender, stirring occasionally.
  2. Add undrained tomatoes, cannellini beans, undrained chili beans, tomato puree, and beer. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in chipotle chile pepper, salt, and cumin. Cook, covered, for 30 to 45 minutes or until beef is tender. Add water to desired consistency, if you like.
  3. Top with cheese and sour cream. Garnish with additional crumbled bacon, if you like. Makes 8 servings.

Nutrition Facts

(Smoky Chili)

Servings Per Recipe 8, iron (mg) 6, vit. A (IU) 1263, Potassium (mg) 719, vit. C (mg) 20, calcium (mg) 202, Niacin (mg) 9, Fat, total (g) 11, Riboflavin (mg) 0, Thiamin (mg) 0, sat. fat (g) 5, chol. (mg) 81, cal. (kcal) 439, Polyunsaturated fat (g) 1, sodium (mg) 1226, Cobalamin (Vit. B12) (µg) 2, Monosaturated fat (g) 4, carb. (g) 45, sugar (g) 9, Folate (µg) 28, pro. (g) 42, Pyridoxine (Vit. B6) (mg) 1, fiber (g) 12

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