This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

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

1. 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.
2. 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.
3. 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.