Recipe by Ann Marie F
Recipe from the WebMD Weight Loss Clinic. They say "chili is one of America's favorite lunch or dinner entrees -- especially during the winter months. Served with cornbread, it really hits the spot. I happen to be a "hot" spice lightweight, so you'll need to add extra chili powder, cayenne pepper, or jalapeño if you want a hotter chili." I haven't made this but I want it in my cookbook so I'm posting it to share.
- 2 teaspoons canola oil
- 1 lb beef top round steak, trimmed of fat and cut into 1/4-inch cubes (such as London broil)
- 1 cup finely chopped onion
- 2 teaspoons garlic (minced or chopped)
- 1 teaspoon paprika
- 2 -3 teaspoons chili powder
- 1⁄2 teaspoon ground cumin
- 1 teaspoon dried oregano flakes
- 14 1⁄2 ounces Mexican-style stewed tomatoes (or similar)
- 1 cup light beer (non alcoholic beer, beef broth or water can be substituted)
- 1 -2 teaspoon finely chopped chili pepper, finely chopped (jalapeno chili, halved and seeded (optional)
- 15 ounces low-sodium kidney beans, drained and rinsed (or pinto beans)
- finely minced onion, for serving (optional)
- grated reduced-fat sharp cheddar cheese (optional) or monterey jack cheese (optional)
Directions See How It's Made
- Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes).
- Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours.
- Sprinkle each serving with minced onion and grated cheese if desired.