And the final left over beer recipe!

Beef and Beer Chili – seriously how could beef and beer go wrong!

Adapted from CL – Beef and Beer Chili

Ingredients

• 1 1/2 cups chopped onion (about 1 medium)
• 1 coarsely chopped green pepper
• 1 pound extralean ground beef
• 2 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 splenda packet
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 (19-ounce) can red kidney beans, drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 can diced green chili
• 1 jalapeno – chopped
• 1 tsp red pepper flakes
• 2 (12-ounce) bottle beer (such as Budweiser) amber and a stout
• 2 tablespoon yellow cornmeal
• 1-3 tablespoon fresh lime juice

Preparation

• Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5-10 minutes or until beef is browned, stirring to crumble.
• Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
• Add oregano and next 7 ingredients (through beer) to pan; bring to a boil.
• Reduce heat, and simmer 15 to 60 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

Juice will cut the bitterness of the beer.

Make a nice thick chili with a great taste and a nice kick!! Mmm! Make nearly 8 servings! Yeah!

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 241.9
• Total Fat: 9.1 g
• Cholesterol: 33.6 mg
• Sodium: 430.3 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 5.9 g
• Protein: 13.7 g