Beef Chili Carnivale
A carnival of flavors including jalapeño, garlic, black beans and colorful peppers join Ground Beef in this tasty chili.
Cook Time: 1 hrs 30 mins
Servings: 8
Ingredients: 16
Ingredients
Toppings:
Preparation
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Step 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. Pour off drippings, as necessary.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
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Step 2
Add tomatoes, broth, beer, onion, bell peppers, tomato paste, chili powder, jalapeño pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
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Step 3
Stir in beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
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Step 4
Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime and chips, if desired.
Nutrition Information
429 Calories
3.7g SAT FAT
40g PROTEIN
8.5 mg IRON
8.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 93% lean ground beef: 429 Calories; 90.9 Calories from fat; 10.1g Total Fat (3.7 g Saturated Fat; 0.2 g Trans Fat; 1.1 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat;) 84 mg Cholesterol; 1155 mg Sodium; 46 g Total Carbohydrate; 14.7 g Dietary Fiber; 10.3 g Total Sugars; 40.1 g Protein; 0 g Added Sugars; 128.3 mg Calcium; 8.5 mg Iron; 1567 mg Potassium; 0 mcg Vitamin D; 0.4 mg Riboflavin; 10.1 mg NE Niacin; 0.9 mg Vitamin B6; 2.8 mcg Vitamin B12; 460 mg Phosphorus; 8.3 mg Zinc; 40.2 mcg Selenium; 161.8 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.
460 Calories
5.4g SAT FAT
35g PROTEIN
7.8 mg IRON
6.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef, 1/8 recipe: 460 Calories; 136.8 Calories from fat; 15.2g Total Fat (5.4 g Saturated Fat; 0.6 g Trans Fat; 1.2 g Polyunsaturated Fat; 6.1 g Monounsaturated Fat;) 68 mg Cholesterol; 1152 mg Sodium; 46 g Total Carbohydrate; 14.7 g Dietary Fiber; 10.3 g Total Sugars; 35 g Protein; 0 g Added Sugars; 138.6 mg Calcium; 7.8 mg Iron; 1484 mg Potassium; 0 mcg Vitamin D; 0.4 mg Riboflavin; 10.5 mg NE Niacin; 0.9 mg Vitamin B6; 2.2 mcg Vitamin B12; 411 mg Phosphorus; 6.8 mg Zinc; 35.7 mcg Selenium; 132.3 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Calcium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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Great recipe beefy flavor. I left out jalapeño from recipe and minced 2 jalapeños as a garnish.