Chili Con Carne
Servings
6Serving size
about 2 cupsThis recipe can easily be multiplied and keeps well for about 4 days in the fridge.
Ingredients
| 2 tsp. Olive oil |
| 2 medium White onions (diced) |
| 1 pepper Poblano Pepper (seeded and diced) |
| 1 pepper Jalapeno pepper (seeded and minced) |
| 16 ounce Beef flank steak (cut into 1/2 inch cubes) |
| 2 15-ounce can No salt added diced tomatoes |
| 12 fluid ounces Beer (or gluten-free beer) |
| 2 tsp. no salt added chili powder |
| 1/8 tsp. Cayenne pepper |
| 1/2 tsp. Salt |
| 1/8 tsp. Ground cinnamon |
| 1/2 tsp.. Ground cumin |
| 1 to taste Black pepper |
| 2 15 ounce can Canned no salt added kidney beans (drained and rinsed) |
| 1 cup Water |
| 6 ounce Reduced fat cheddar cheese (1 ounce per serving) (shredded) |
| 6 large Green onions (thinly sliced crosswise) |
| 1 1/2 fruit without skin and seeds Avocados, raw (peeled and sliced) |
Instructions
Add the onion and cook for about 5 minutes until the onions begin to soften. Stir frequently.
Add the poblano and jalapeno peppers and cook for about five minutes. Stir frequently.
Add the flank steak and cook until the meat has browned.
Add the tomatoes, beer, chili powder, cayenne pepper, salt, ground cinnamon, cumin, salt, pepper and kidney beans with the water from the can to the pot and stir.
Cover and cook for over low heat for about 90 minutes until the kidney beans are soft.
Stir occasionally. Add water to the pot as needed to keep the chili a thick consistency.
Serve topped with cheddar cheese, green onions, and sliced avocado.
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Special Diet Information
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Lactose
This recipe contains cheese and those who are lactose intolerant may wish to leave out the cheese.
Recipe Notes
You can use 90/10 ground beef in this recipe instead of the flank steak, if you wish. The lower fat content saves on calories but it also keeps the chili from being too greasy. The flank steak will be more expensive than using ground beef but simmer the chili for 90 minutes or so and you will have a tender beef that is perfect for this chili.