As the fall season approaches, the leaves start to change, the temperature starts to drop and most importantly – we start to crave home cooked comfort foods.
(…Well, now that I live in Florida I don’t get the change in leaves or temperature, but I still like my comfort foods and fall traditions.)
One of my favorite comfort foods to make is a savory chili paired with a delicious pumpkin beer.
After all… Beer + Chili = FALL 🙂
One of my favorite chili recipes is this one: a sweet and spicy chili that’s hearty and sweet, but ends with a pleasantly (but not overpowering) spicy kick.
2 lbs. stewing beef ( cut into 1/2 to 1 inch chunks)
1 tbsp. olive oil
2 small red onions chopped
1 can of beer (I used a Sam Adams Boston Lager)
3 garlic cloves minced
1 14.5oz can diced tomatoes
2 6oz. cans of tomato paste
1 can fat-free reduced-sodium beef broth
1 cup brewed coffee
1 tbsp. brown sugar
3 tbsp. chili sauce (I used sriracha)
1 tbsp. cumin
1 tsp. oregano
1 tsp. salt
1 tsp. cocoa powder
2 15oz. cans of pinto beans *
2 chili peppers chopped (one with seeds and one without)
- Heat oil in stockpot; add onions, garlic, and meat. Cook on medium-high until meat is browned.
- Add remaining ingredients and stir until well combined.
- Reduce heat and simmer for 2 hours.
- Serve with your favorite toppings (ex. cheese, jalapenos, diced onions…)
Serving Size: 1 cup
Fat: 7 g
Sodium: 622 mg
Carbs: 33 g
Fiber: 13 g
Protein: 28 g
* To reduce the sodium, drain pinto beans and then rinse in a strainer. This can reduce sodium by up to 41%.