Ultimate Beef Chili

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Makes: 12 serving (1cup each)  Prep: 60m  Cook: 195m  

Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.

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•   1 pound beef round, trimmed and cut into 1/2-inch chunks 1 pound beef round, trimmed and cut into 1/2-inch chunks
•   Salt & freshly ground pepper to taste Salt & freshly ground pepper to taste
•   1 1/2 tablespoons canola oil, divided 1 1/2 tablespoons canola oil, divided
•   3 onions, chopped 3 onions, chopped
•   1 green bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped
•   1 red bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped
•   6 cloves garlic, minced 6 cloves garlic, minced
•   2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
•   2 tablespoons ground cumin 2 tablespoons ground cumin
•   2 tablespoons chili powder 2 tablespoons chili powder
•   1 tablespoon paprika 1 tablespoon paprika
•   2 teaspoons dried oregano 2 teaspoons dried oregano
•   12 ounces dark or light beer 12 ounces dark or light beer
•   1 28-ounce can diced tomatoes 1 28-ounce can diced tomatoes
•   8 sun-dried tomatoes (not packed in oil), snipped into small pieces 8 sun-dried tomatoes (not packed in oil), snipped into small pieces
•   2 bay leaves 2 bay leaves
•   3 19-ounce cans dark kidney beans, rinsed 3 19-ounce cans dark kidney beans, rinsed
•   1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
•   2 tablespoons lime juice 2 tablespoons lime juice

Instructions

1. 1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
2. 2. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
3. 3. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
4. 4. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

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Note From The Chef

Serene Lee May 28

TIP: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce. MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 2 months

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