WW Stockbridge

https://cmx.weightwatchers.com/details/MEMBERRECIPE:5b92dfca29507400164b218d?shared=true

Buffalo Chicken Chili

2 tsp. canola oil
1 lb. ground skinless chicken breast
1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
1 (12 oz.) bottle light beer
1 cup chicken broth
1 (14 ½ oz.) can diced fire-roasted tomatoes
1/3 cup mild cayenne pepper sauce
6 tbs. crumbled light Mexican cheese blend
6 tbs. light sour cream

Heat oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until browned, 8 minutes. Add onion, celery, and carrots; cook stirring occasionally until softened, 5 minutes. Add beer, broth, tomatoes and pepper sauce; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes. Garnish each serving with 1 tbs. cheese and 1 tbs. sour cream. Makes 6 cups

Something hearty for winter days!

Beef and Dark Beer Stew

2 tsp. canola oil
1 lb. beef, trimmed and cut into 1-inch chunks
2 onions, chopped
2 cloves garlic, minced
1 tbs. flour
1-12 oz. bottle dark beer or beef broth
1 cup beef broth
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
4 carrots, thickly sliced

Heat oil in a large pot over medium-high heat. Cook beef until browned; remove to a plate. Add onions and garlic to pot . Cook until onions are softened. Add flour and cook, stirring constantly, 1 minute. Add beer, broth, thyme, salt and pepper; bring to a boil. Return beef to pot. Cover and simmer, stirring occasionally for 45 minutes. Add carrots and cook until beef and vegetables are fork-tender, about 15 minutes. Makes 4-1 cup servings.

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