“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”

Ingredients:

  • 1 pound Ground Beef (96% lean)
  • 1 medium green or red bell pepper, chopped
  • 1 can (15 ounces) reduced-sodium or regular black beans, rinsed, drained
  • 1 can (14-1/2 ounce) diced tomatoes with green chilies
  • 1 bottle (12 ounces) light beer or 1-1/2 cups reduced-sodium beef broth
  • 1 packet (1-1/4 ounces) reduced-sodium or regular chili seasoning mix
Toppings:
  • Sliced cherry tomatoes, sliced green onions, sliced Serrano or jalapeño peppers, chopped onions, lime wedges and tortilla chips (optional)

Cooking:

    1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and bell pepper; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
  1. Stir in beans, tomatoes, beer and chili seasoning. Bring to a boil. Reduce heat; cover and simmer 20 minutes to blend flavors, stirring occasionally. Serve with toppings, as desired.

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 253 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 0 g Monounsaturated Fat;) 65 mg Cholesterol; 717 mg Sodium; 22 g Total Carbohydrate; 5.8 g Dietary Fiber; 28 g Protein; 4.4 mg Iron; 5.7 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 5.3 mg Zinc; 17.9 mcg Selenium; 89.5 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

  • Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and trim. It works well in dishes that require crumbles, and typically any leanness works well in dishes – just be sure to drain any remaining fat after cooking.
  • Black Beans: A small legume with a meaty texture and sweet flavor. They are a staple in Latin American cuisine.
  • Diced Tomatoes with Green Chiles: Canned ingredient with chopped tomato and medley spiced green chile. The tomatoes are picked at peak ripeness, canned, and mixed with green chiles for a bit more spice. Best used in tacos, chili, queso, soups and casseroles.
  • Light Beer: An alcoholic beverage, with a crisp flavor, made from brewed barley, corn, wheat or rye.
  • Chili Seasoning Mix: A pre-packaged, store bought mixture that includes a combination of spices, including chile powder, paprika, garlic powder, onion powder, cumin and salt.
  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

  • Can I use another leanness of ground beef in this recipe?
    You sure can! Any leanness of ground beef you have on hand can be used, if extra lean beef is not preferred. We recommend extra lean ground beef 96/4 as it provides a great texture and rich flavor.
  • Can I use a frozen pepper mix instead of chopping my own peppers?
    You certainly can! A frozen pepper mix is a great alternative if you’re short on time, or just don’t feel like chopping.
  • Does the beer cook off during the cooking process?
    Yes, it evaporates during the cooking process leaving you with a savory depth of flavor in the dish.
  • Can I freeze leftovers?
    Yes, place leftover soup in a freezer-safe container with a tightly fitting lid and freeze for up to 3 months.