This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Total preparation and cooking time: 2 hours
Makes 8 servings.
Ingredients
- 2 lb. ground beef (95% lean)
- 1 Tbsp. vegetable oil
- 1 1/2 cups chopped onions
- 2 Tbsp. minced garlic
- 2 medium yellow bell peppers, chopped
- 1 large jalapeño pepper, seeded, finely chopped
- 1/4 cup chili powder
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano leaves, crushed
- 1 tsp. dried thyme leaves, crushed
- 1/8 tsp. ground red pepper
- 1 can (28 oz.) crushed tomatoes, undrained
- 1 can (14 1/2 oz.) chili seasoned or zesty style diced tomatoes, undrained
- 1 can (14 to 14 1/2 oz.) ready-to-serve beef broth
- 12 oz. dark beer
- 1/3 cup tomato paste
- 2 cans (15 oz. each) black beans, rinsed, drained
- Chopped fresh cilantro (optional)
Directions
- Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.
- Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.
- Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, and tomato paste; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.
Weighing In On Their Future
Mark Nutting
Guiding Stars Contributor
Mark Nutting, CSCS*D, NSCA-CPT-AR*D, National Strength and Conditioning Association’s 2009 Personal Trainer of the Year, holds 12 certifications in the field and has 30 years experience in personal training. A national presenter and an educator of Personal Trainers, Mark’s areas of expertise include weight loss, post-rehab conditioning, and brain fitness. Mark contributes regularly to the Guiding Stars Blog.
Other posts by Mark Nutting
We’ve all heard about the youth obesity epidemic, but sometimes I wonder if people grasp how serious it is.
Did you know that 20% of four-year-olds in the US are obese? 1 in 5 four-year-olds!
Now you may say that it’s just baby fat and that they’ll grow out of it, but here are some things you should know:
In addition to their weight itself, most obese children have at least one other major cardiovascular risk factor, (i.e. high blood cholesterol, high triglycerides, high insulin or high blood pressure). These risk factors were previously thought of as adult conditions, not ones you’d find in kids. Our children’s generation could be the first generation where the parents live longer than the kids do.
So who’s to blame? In my opinion, we all are. Parents, schools, the community, and society all carry the burden of what’s happening to our kids. We all need to step up and do our part to help overcome it.
What Parents Can Do
I’m a father myself (I have two boys, ages 9 and 11) and as parents, we make choices for our kids every day that influence how they will live their lives. Here are some suggestions for what I believe we, as parents, can do to keep our kids on the right path: Read more »