This was very tasty and we used a hot chili powder so the heat was just right. I also liked the fresh lime juice squeezed over the top! This wasn’t as thick as we like so I ended up mixing a bit of cornmeal & cornstarch with a little cold water and that fixed it right up. 
We used the new Bud beer (American Ale).
Beef and Beer Chili
Cook a flavorful pot of chili in just 40 minutes for a quick weeknight meal that's sure to warm the soul. You can easily double the recipe and freeze extra for later.
4 servings (serving size: 1 1/2 cups)
1 1/2 cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 ounces extra lean ground beef
2 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sugar
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 (14-ounce) can low-sodium beef broth
1 (12-ounce) bottle beer (such as Budweiser)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice
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.
Source - Cooking Light
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posted October 26, 2008 02:28 PM
