Wednesday, May 5, 2021
May 5, 2021

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Beer-spiced chili great for Super Bowl

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Here’s an easy supper for Super Bowl weekend coming up, or for anytime you’re looking for a comforting winter deal. It’s chili made with sweet potato cubes and cooked in beer. I liked the different flavors and textures of the dish.

A small amount of tomato paste adds richness to the sauce. Any leftover paste from a can be frozen and used another time.

Open a bag of green salad and serve with the chili.

• Helpful Hints:

Ground white meat chicken or turkey can be used instead of ground sirloin.

Any type of beer can be used.

• Countdown:

Prepare the ingredients.

Make the chili.

Beer-Spiced Chili

Yield 2 servings. Recipe by Linda Gassenheimer

2 cups sweet potato cubes

2 teaspoons canola oil

1 cup sliced onion

3 teaspoons minced garlic

3 teaspoons ground cumin

3 teaspoons chili powder

3/4 pound ground lean sirloin

2 cups no-salt-added diced tomatoes

2 tablespoons tomato paste

1 cup beer

Salt and freshly ground black pepper

2 tablespoons shredded reduced-fat Monterey Jack cheese

Peel sweet potato and cut into ¼- to ½-inch cubes. Set aside. Heat oil in a large saucepan and add onion, garlic, ground cumin, chili power. Saute 1 minute. Add the meat and brown on all sides for another minute. Add tomatoes, tomato paste, sweet potato cubes and beer. Bring to a simmer, cover with a lid and cook 15 minutes. The potatoes should be soft. Cook a few more minutes, if needed. Add salt and pepper to taste. Divide between two large bowls and sprinkle with the cheese.

Per serving: 636 calories (35% from fat), 24.5 g fat (8.2 g saturated,11.1 g monounsaturated), 117 mg cholesterol, 42.3 g protein, 54.3 g carbohydrates, 12.3 fiber, 405 mg sodium.

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