Smoke'S Chili Recipe

Name: Smoke'S Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil, divided; 3 1/2 pounds lean, boned chuck roast, cut into 1/2-inch pieces; 3 cups chopped green bell pepper; 1 1/2 cups chopped onion; 1/4 to 1/2 teaspoon crushed red pepper; 1 garlic clove, minced; 2 tablespoons chili powder; 1 1/4 teaspoons ground cumin; 1 tablespoon brown sugar; 1 1/2 teaspoons dried oregano; 1/2 teaspoon salt; 1 (28-ounce) can whole tomatoes, undrained and chopped; 1 (12-ounce) can tomato paste; 1 (12-ounce) bottle beer; 2 (15-ounce) cans kidney beans, drained; 3/4 cup low-fat sour cream; 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese

Servings: persons

2 teaspoons vegetable oil, divided
3 1/2 pounds lean, boned chuck roast, cut into 1/2-inch pieces
3 cups chopped green bell pepper
1 1/2 cups chopped onion
1/4 to 1/2 teaspoon crushed red pepper
1 garlic clove, minced
2 tablespoons chili powder
1 1/4 teaspoons ground cumin
1 tablespoon brown sugar
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (12-ounce) can tomato paste
1 (12-ounce) bottle beer
2 (15-ounce) cans kidney beans, drained
3/4 cup low-fat sour cream
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese

1
Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat; add half of meat. Cook 10 minutes or until browned; remove from heat, and drain. Repeat procedure with 1/2 teaspoon oil and remaining meat; set aside.
2
Heat 1 teaspoon oil in pan over medium heat. Add bell pepper, onion, red pepper, and garlic; saute 8 minutes or until vegetables are tender. Add chili powder and cumin; cook 1 minute, stirring constantly. Add meat, sugar, and next 5 ingredients (sugar through beer); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add beans, and simmer, uncovered, an additional 40 minutes or until meat is tender. Serve with sour cream and cheese.
3
Note: To freeze, cool chili, and place in an airtight freezer container or a heavy-duty zip-top plastic bag. Freeze chili up to 3 months.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons vegetable oil, divided, 3 1/2 pounds lean, boned chuck roast, cut into 1/2-inch pieces, 3 cups chopped green bell pepper, 1 1/2 cups chopped onion, and more.

Yes, Smoke'S Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoke'S Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions