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Beer chili recipe

Makes 8 servings


  • 1 lb. lean ground beef (at least 90% lean)
  • 1 medium onion, diced
  • 4 oz. mushrooms, chopped
  • 1 bell pepper, diced
  • 3 garlic cloves, minced
  • 3 Tbsp. chili powder
  • 1 Tbsp. garlic powder
  • 2 tsp. ground cumin
  • ¼ tsp. cayenne pepper
  • 1 (28 oz.) can crushed tomatoes, low sodium
  • 1 (28 oz.) can pinto beans, drained and rinsed
  • 1 (12 oz.) can light beer
  • 8 ounces elbow macaroni


In a large stock pot over medium heat, brown ground beef until fully cooked. Add onion, mushrooms, pepper, and garlic cloves. Cook until soft, five to seven minutes. Add chili powder, garlic powder, cumin, and cayenne pepper. Stir until evenly coated. Add tomatoes, beans, and beer. Bring mixture to a simmer; add pasta. Let simmer until pasta is cooked, about eight to 10 minutes.

Nutrition analysis per serving: 350 calories, 5 g fat, 22 g protein, 49 g carbohydrate, 9 g fiber, 350 mg sodium 

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