JOIN OUR EMAIL LIST:

RECIPES

Four-Bean Chili

2 Tbsp DLM Cumin Seeds
2 Tbsp DLM Chili Powder
1 Tbsp DLM Sweet Paprika
2 tsp DLM Dried Oregano
1/2 tsp DLM Cayenne Pepper (or more, to taste)
3 tsp canola oil, divided
1 lb DLM Natural Beef Sirloin, cut into 1/2-inch cubes
3 onions, chopped
1 green bell pepper, seeded and chopped
6 cloves garlic, finely chopped (about 2 tablespoons)
2 jalapeño peppers, seeded and finely chopped
8 sun-dried tomatoes (not packed in oil), snipped into small pieces
2 dried ancho chilies, seeds and stems removed, snipped into thin strips
12 oz dark beer, such as porter or stout
(1) 28-oz can DLM San Marzano Whole Peeled Tomatoes D.O.P., with juices, coarsely chopped
1 Tbsp grated unsweetened chocolate
1 tsp sugar
2 bay leaves
2 cups water
(1) 15-oz can each: kidney, pinto, navy, and black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 Tbsp lime juice
Sea salt and freshly ground pepper, to taste
Nonfat yogurt, chopped green onions, and shredded sharp Cheddar cheese for garnish

Toast cumin seeds in a small dry skillet over medium heat, stirring, until aromatic, about 1–2 minutes. Transfer to a mortar and pestle or spice grinder; grind to a fi ne powder. Transfer to a small bowl; add chili powder, paprika, oregano, and Cayenne. Stir to combine and set aside.



Heat 1½ teaspoons of the oil in a large heavy pot over high heat. Add beef, in batches if necessary, and sauté until browned on all sides, about 3 minutes. Transfer to a plate and set aside. Reduce heat to medium and add the remaining 1½ teaspoons oil to the pan. Add onions and bell pepper. Cook, stirring, until the onions have softened and are golden brown. Add garlic, jalapeños, sun-dried tomatoes, ancho chilies, and the reserved spice mixture. Stir until aromatic. Add beer, bring to a simmer, and

cook for ten minutes, scraping up any brown bits clinging to the bottom of the pan. Add tomatoes and their juices, chocolate, sugar, bay leaves, and the browned beef. Add water and bring to a simmer. Cover the pot and simmer, stirring occasionally, until the beef is very tender, 1½–2 hours.



Add all of the beans and cook, uncovered, until the chili is thick, 30–45 minutes more. Remove the bay leaves. Stir in the cilantro and lime juice; season with salt and pepper. Serve with garnishes. Makes (8) 1½-cup servings

Per serving: 369 calories; 7g total fat; 2g saturated fat; 30mg cholesterol; 199mg sodium; 50g total carbohydrates; 27g protein;

Click here for a printable version