| | Directions | | Combine first four ingredients in a large dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next four ingredients to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice. Yields 4- 1 1/2 cup servings. |
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| Ingredients | | - |  | 1 red onion, chopped (medium) |
| - | | 1 red bell pepper, chopped (small) |
| - | | 8 ounces extra lean ground beef |
| - | | 2 cloves garlic, minced |
| - | | 1 1/2 teaspoons chili powder |
| - | | 2 teaspoons ground cumin |
| - | | 1 teaspoon sugar |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon dried oregano |
| - | | 1 can red kidney beans, drained (19 ounce can) |
| - | | 1 can no-salt-added diced tomatoes, undrained (14.5 ounce can) |
| - | | 1 can low-sodium beef broth (14 ounce can) |
| - | | 1 bottle beer (such as Budweiser) (12 ounce bottle) |
| - | | 1 tablespoon yellow cornmeal |
| - | | 1 tablespoon fresh lime juice |
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