It's the new year, and with it, the desire to get our eating habits back on track. Salads seem to be the go-to, but it is winter. And COLD. What's a waist-watching girl to do? Rely on soups and chili that is tasty <em>and</em> good for you.
1 pound stewing beef (ground beef would work as well)
1 (28 ounce) can of kidney beans, drained
1 (28 ounce) can of black beans, drained
2 (28 ounce) cans of diced tomatoes
1 (6 ounce) can of tomato paste
1 large onion, chopped
4 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 cans of beef broth
1/2 cup beer (optional)
1/4 cup chili powder
1 Tbsp Worcestershire sauce
2 Tbsp minced garlic
1 Tbsp dried oregano
1 tsp cayenne pepper
1 tsp paprika
2 tsp ground cumin
1 tsp dried basil
1 tsp salt
shredded Cheddar cheese
Heat a large pot over medium-high heat. Sear stewing beef (or brown ground beef), and cook until evenly browned.
Add the beans, diced tomatoes and tomato paste. Add the onion, celery, peppers, beef broth, and beer. Add chili powder, Worcestershire sauce, garlic, oregano, pepper, cayenne, paprika, cumin, basil, and salt. Blend, then cover and simmer over low heat for 2-3 hours, stirring occasionally.
To serve, ladle into bowls. Top with Cheddar cheese and sour cream.