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Tex-Mex Chili

Our hearty and high-calorie Tex-Mex Chili is the perfect comfort food!


1 lb. ground beef, 85% lean 4 15 oz. cans tomatoes, diced, fire roasted
4 cloves garlic, minced 3 Tbsp. chili powder
1 red onion, diced small 1 ½ Tbsp. cumin
1 bell pepper, diced small (green, orange, or yellow for color) 2 Tbsp. oregano, dried
1 jalapeño, minced ¼ cup cilantro, minced (optional)
½ lb. mushrooms, portobello, sliced (optional) 1 tsp. cayenne pepper
8 oz. beer (choose a darker beer such as lager or stout) 2 tsp. kosher salt
2 Tbsp. chipotle peppers in adobo, minced Cheddar cheese, shredded (optional)
1 15 oz. can black beans, rinsed Scallion (optional)
1 15 oz. can cannellini beans or kidney beans Sour cream (optional)


  1. Heat ground beef in large pot. Crumble and cook halfway. TIP: If you do not use a non-stick cooking pot, you should add 2 Tbsp. olive oil before adding the beef to prevent it from sticking too much.
  2. Add garlic, onion, bell pepper, and jalapeño. Sauté until onions are translucent. Add spices (chili powder, cumin, oregano, cayenne) and mix well. Add mushrooms and sauté 5 minutes. Add beer, tomatoes, and chipotle peppers. Bring to a boil, reduce to a simmer.
  3. Add beans and cilantro. Continue cooking 20-30 minutes until desired consistency. Season with salt.
Recipe source: Zachari Breeding, RD, LDN; www.the-sage.org
The information provided is intended for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always speak with your physician to figure out what diet will work best for you.

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