I usually don't post receipes. I ran across this receipe on a website called EatingWell. It is called Ultimate Beef Chili http//.eatingwell.com/receipes/ultimate beef chili.html From EatingWell: January/February 1999. The Essential EatingWell Cookbook(2004)
Offer garnishes such as reduced-fat sour cream and grated Cheddar cheese(about 9tbl per person). chopped scallions and chopped fresh tomatoes. Serve withwarmed corn tortiallas and a green salad topped with change slices.
12 servings, 2 cipe each \ Active Time: 1 hour 1/4 hours.
Ingredients
1 pound beef round trimmed and cut into 1/2 inch chunks( I substituted gr. beef 97/3 ratio of fat).
Salt & freshly ground pepper. to taste
1 1/2 tbl canola oil, divided( I substituted olive oil, still tasted good)
3 onions chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
2 jalapeno peppers, seeed and finely chipped( for this I substituted red pepper flakes)
2 tbl ground cumin( I didn't have any this time or I missed it)
2 tbl chili powder
1 tbl paprika
2 teaspoons dried oregano
12 ounces dark or light beer(I substituted water instead of beer)
1 28 can diced tomatoes
8 sun-dried tomatoes, (not packed in oil), snipped into small pieces (didn't have these either, had to leave them out.)
2 bay leaves
3 19oz cans dark kidney beans, rinsed
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
Prep:
1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over med-high heat. Add half beef and cook, stirring occasionally, until browned on all sides, 2 to 5 inutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 oil and remaining beef.
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. Add beer and simmer, scraping up and 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 hours to 2 hours.
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.
