Ingredients
2 T vegetable oil
1 beef brisket (about 2 lb), cut into 1/4-inch cubes
1 C chopped onion
3 jalapeno chilies, halved/seeded/finely chopped
2 cloves garlic, finely/chopped
1/4 C chili powder
1 T ground cumin
1/2 tsp salt
1/2 tsp ground red pepper (cayenne)
1 can (13-3/4 oz) beef broth
2 cans (14-1/2 oz) stewed tomatoes
1 bottle (12 oz) beer
1 bay leaf
Lime wedges for garnish
Heat oil in a Dutch oven over medium-high heat. Working in batches, sauté brisket until browned, about 10 minutes. Transfer to a plate.
Add onion, jalapenos and garlic to drippings in pot; cook over medium low heat until onion is very tender, about 8 minutes. Stir in chili powder, cumin, salt, and red pepper; cook 1 minute. Return meat to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling. Lower heat; simmer with cover slightly ajar until meat is tender, about 1-1/2 hours. For last 20 minutes, uncover to thicken chili.
To serve, ladle chili into bowls. Garnish with lime wedge.
Calories: 334, Protein: 30 g, Sodium: 712 mg, Cholesterol: 84 mg, Fat: 17 Carbohydrates: 15 g
Diabetic Exchanges: 1 Bread/Starch; 4 Medium-Fat Meat
