Recipe: Chili

[Guest guest]

1 tablespoon olive oil

1 1/2 pounds lean ground turkey or beef

1 large sweet onion, diced

1 large green bell pepper, diced

4 garlic cloves, chopped

3 tablespoons chili powder

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon Tabasco, or to taste

One 15-ounce can diced tomatoes

One 6-ounce can tomato paste

One 12-ounce bottle of Mexican beer

2 cans black beans, rinsed and well-drained

1/2 cup coarsly chopped cilantro

6 corn tortillas

Shredded cheddar

Reduced fat sour cream

Sliced scallions

Sauté the meat in the olive oil in a large, heavy pot over medium-

high heat. Cook, stirring with a wooden spoon to break up the

pieces, until the meat is brown and cooked through, about 5 minutes.

Add the onion, green bell pepper, garlic, chili powder, salt,

oregano, and Tabasco, and cook, stirring, until soft, about 6

minutes. Add the tomatoes with their juice, the tomato paste, and

beer to the pot. Stir well and bring to a boil. Add the beans, lower

the heat to medium-low and simmer, uncovered, for 30 minutes,

stirring occasionally. Just before serving stir in the chopped

cilantro.

Cut the stack of corn tortillas into twelve wedges. Spread out on a

baking sheet, sprinkle with kosher salt and chili powder and bake at

350° until crisp and golden, about 10 minutes.

Serve chili with a sprinkle of shredded cheddar, a dollop of low fat

sour cream, some scallions, and a few tortilla chips for dipping.