Meals Matter

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Contributed By: jboudevin
cooking light

cornmeal helps thicken the chili to a satisfying consistency

Ingredients

1 1/2 cups Chopped red onion (about 1 medium)

1 cup Chopped red bell pepper (about 1 small)

8 oz Extralean ground beef

2 Garlic cloves, minced

1 1/2 tbsp Chili powder

2 tsp Ground cumin

1 tsp Sugar

1/2 tsp Salt

1/2 tsp Dried oregano

1 (19 oz) can Red kidney beans, drained

1 (14.5 oz) can No-salt-added diced tomatoes, undrained

1 (14 oz) can Low-sodium beef broth

1 (12 oz) bottle Beer (i.e. budweiser)

1 tbsp Yellow cornmeal

1 tbsp Lime juice

Preparation

1. Combine first 4 ingredients in a large dutch oven over medium-high heat. cook 5 minutes or until beef is browned, stirring to crumble. stir in chili powder, cumin, sugar, and salt; cook 1 minute. add oregano and next 4 ingredients (through beer) to pan; bring to a boil. reduce heat, and simmer 15 minutes. stir in cornmeal; cook 5 minutes. stir in juice.

serving size: 1 1/2 cup

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