Recipe: beef chili carnivale

Ingredients

• 2 pounds ground beef (95% lean)
• 1 can (28 oz) crushed tomatoes, undrained
• 1 can (14-1/2 oz) diced tomatoes with mild green chilies
• 1 can (14-1/2 oz) regular or light beer
• 1 bottle (12 oz) regular or light beer
• 1 medium yellow onion, chopped
• 2 medium green, red, yellow or orange bell peppers, diced
• 1 can (6 oz) tomato paste
• 1/3 cup chili powder
• 1 large jalapeno pepper, seeded, finely chopped
• 2 tablespoons minced garlic
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano leaves
• 2 cans (15 oz each) black beans, rinsed, drained
• OPTIONAL
• sliced cherry tomatoes
• sliced green onions
• sliced serrano or jalapeno peppers
• chopped onions

Directions

1. Heat stockpot over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
2. Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeno pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
3. Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
4. Season with salt and black pepper, as desired. Garnish with toppings as desired. Serve with lime wedges and baked tortilla chips, if desired.
   
   Tips from Our Cook: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.

NUTRITION INFORMATION
Nutrition information per serving: 318 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 955 mg sodium; 28 g carbohydrate; 7.5 g fiber; 32 g protein; 7.8 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 6.4 mg iron; 19.8 mcg selenium; 6.2 mg zinc; 96.0 mg choline.