Recipe finder
Smoky Chili
- Makes: 8 servings
- Prep 35 mins
- Cook 1 hr
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
- 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.
- 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.
- 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