My Chili

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 750 g extra lean ground beef
• 1 large onion, medium dice
• 2 garlic cloves, minced
• 1/2 cup red bell pepper, medium dice
• 1/2 cup green bell pepper, medium dice
• 35 g reduced-sodium taco seasoning mix, i use president's choice reduced-sodium taco seasoning mix
• 1 tablespoon ground cumin
• 1/2 tablespoon ground coriander
• 1/2 tablespoon dried oregano leaves
• 1/2 teaspoon fresh ground black pepper
• 355 ml beer
• 284 ml campbell's fiesta tomato soup
• 284 ml campbell's french onion soup
• 127 ml old el paso chopped green chilies, undrained
• 1 ounce semisweet baking chocolate square, substitute with 1 tablespoon cocoa powder
• 1 tablespoon molasses
• 540 ml red kidney beans, drained and rinsed thoroughly
• 398 ml heinz baked beans, in tomato sauce or maple style is good
• 341 ml canned corn niblets, undrained

Recipe

• 1 in a 4 quart dutch oven with lid, brown the ground beef.
• 2 add the onion, garlic and red and green bell peppers.
• 3 stir in the taco seasoning, ground cumin, coriander, dried oregano and black pepper. cook 5 minutes.
• 4 add the beer, tomato soup, onion soup, can of green chilies, baking chocolate and molasses.
• 5 cover with a tight fitting lid and simmer on low for 45 minutes - keep stirring occasionally so it doesn't burn on the bottom.
• 6 add red kidney beans and baked beans and cook a further 15 minutes.
• 7 turn off the heat and stir in the canned corn.
• 8 serve with a dollop of reduced fat sour cream and corn bread muffins.