Beef Chili 

http://www.24hourfitness.com/html/nutrition/recipes/soups/stew/beef_chili/

3 pounds lean beef tenderloin
1 cup chopped green bell pepper 
1 cup chopped onion 
1/4 to 1/2 teaspoon crushed red pepper 
1 garlic clove, minced 
1 tablespoon chili powder 
1 1/4 teaspoons ground cumin 
1 tablespoon brown sugar 
1 1/2 teaspoons dried oregano
1 (28-ounce) can no salt added stewed tomatoes, undrained and chopped 
1 (12-ounce) can no salt added tomato paste 
1 (12-ounce) bottle light beer 
2 (15-ounce) cans kidney beans, drained

Trim excess fat from beef and cut into 1/2 inch pieces. 
Spray a large stockpot with nonstick cooking spray and 
heat over medium-high heat until hot. Add half of the 
meat and cook until browned. Remove from heat and drain. 
Repeat with remaining meat. 

Spray stockpot again with nonstick cooking spray and heat 
over medium heat. Add bell pepper, onion, red pepper, and 
garlic and sauté 8 minutes or until vegetables are tender. 
Return the cooked meat to the pot and add remaining 
ingredients. Bring to a boil then reduce heat, cover and 
simmer for 1 hour or until meat is tender.

Makes 12 Servings
Serving Size: 12 ounces