Instructions
In a large skillet over medium-high heat, brown half of the beef, and transfer to a 6 quart slow cooker. Repeat. Add water to the skillet,
bringing to a boil. Stir constantly to loosen the browned bits from the bottom. Transfer to slow cooker, along with onion, mushrooms, carrots, garlic, beer, tomato paste, chipotle, honey, chili powder,
cumin, and oregano; mix well. Cover, cooking on low 8 to 10 hours or high 4 to 5 hours, until beef and vegetables are tender. Twenty minutes before the cooking time is up, stir cornmeal into the pot
slowly until blended. Cover, and cook on high until thickened, about 15 minutes. Serve with sour cream.
Nutritional information per serving (1 1/2 cups chili with 1 tablespoon sour cream): 337
Cal, 9 g Fat, 3 g Sat Fat, 1 g Trans Fat, 79 mg Chol, 208 mg Sod, 37 g Carb, 6 g Fib, 30 g Prot, 89 mg Calc. Light points: 7
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