Garnish with Monterey Jack cheese, chopped onion, chopped cilantro, and chopped tomato.Garnish this fiber-packed chili with Monterey Jack cheese, chopped onion, cilantro, and tomato. Try it with chicken if you're looking to get fewer calories from fat.

Krista Ackerbloom Montgomery & Ann Taylor Pittman

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: about 1 1/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.

    Advertisement
  • Add 2 teaspoons oil, onion, and bell pepper to pan, and sauté for 3 minutes. Add garlic and jalapeño; sauté for 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

  • Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

  • Wine note: Hearty, spicy dishes like this chili need a wine that's gutsy enough to stand up not just to the chili pepper, chile powder, cumin, and other spices, but also to the beans and beef. My top pick: a juicy Australian shiraz. Its mouth-filling, plush, almost syrupy softness is a great contrast to the beef and beans, and the wine's rich fruitiness cushions all that spice. There are loads of terrific Australian shirazes on the market at all price levels. The affordable Yalumba Shiraz 2003 (South Australia, $10) is priced right for chili. -Karen MacNeil

Nutrition Facts

390 calories; calories from fat 26%; fat 11.4g; saturated fat 3.2g; mono fat 4.8g; poly fat 1.1g; protein 31.3g; carbohydrates 37.5g; fiber 10.1g; cholesterol 71mg; iron 5mg; sodium 825mg; calcium 94mg.
Advertisement
Advertisement