i'm not surprised and i'm not upset. i had this chili to keep me warm!
Yield: 4 servings of 1 1/3 cup
Nutrition: 337 calories, 37 carbs per serving
1 1/4 lb boneless beef chuck, cubed into 1/2 inch pieces
1/3 cup water
2 medium red onions, chopped
8 oz fresh portabello mushrooms, stems discarded and diced
3/4 lb carrots, diced
1 1/2 tsp minced garlic
1 cup dark beer
1/4 c tomato paste
1 chipotle in adobo sauce, seeded and finely chopped
3 tbsp honey
3 tbsp chili powder
2 tsp ground cumin
3/4 tsp dried oregano
1 tbsp cornmeal
1/4 cup light sour cream
Spray a large skilled with canola oil spray and set over medium-high heat. Add half of the beef and cook until browned, about 4 minutes. Transfer the beef to a 5 or 6-qt slow cooker. Repeat with the remaining beef.
Add the water to the skillet; bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Transfer to the slow cooker. Add the onions, mushrooms, carrots, garlic, beer, tomato paste, chipotle, honey, chili powder, cumin, and oregano; mix well. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.
About 20 minutes before the cooking time is up, gradually stir the cornmeal into the slow cooker until blended. Cover and cook on high until thickened, about 15 minutes. Serve with 1 tbsp sour cream per bowl.
Weight Watchers Slow Good Super Slow-Cooker Cookbook, 2005