Beef Chili Carnivale

Ingredients

• 2 pounds Ground Beef (93% lean or leaner)
• 1 can (28 ounces) crushed tomatoes, undrained
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies
• 1 can (14-1/2 ounces) beef broth
• 1 bottle (12 ounces) beer
• 1 medium yellow onion, diced
• 2 medium green, red, yellow or orange bell peppers, diced
• 1 can (6 ounces) tomato paste
• 1/3 cup chili powder
• 1 large jalapeño pepper, seeded, finely chopped
• 2 tablespoons minced garlic
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 cans (15 ounces each) black beans, rinsed, drained
• Lime wedges and baked tortillas chips (optional)

• Sliced cherry tomatoes, sliced green onions, sliced serranos or jalapeños, chopped onion (optional)

Instructions

1. Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary.

   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.

2. Add tomatoes, broth, beer, onion, bell peppers, tomato paste, chili powder, jalapeño pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.

3. Stir in beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.

4. Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime and chips, if desired.

• Test Kitchen Tips Use the pan size specified in the recipe. If the pan is too small, the beef will be crowded and browning will be inhibited. If the pan is too large, overcooking may result.