Beef and Pinto Bean Chili

By kfrag

Ingredients

• 1 lb boneless chuck roast, trimmed, and cut into 1-inch pieces
• 3/4 tsp salt
• 2 tbsp oil
• 4 cups chopped onions
• 2 large Jalapeno (or 3 serrano) peppers
• 10 garlic cloves
• 1 12 oz bottle beer
• 1 tbsp paprika
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 28 oz can chopped tomatoes
• 1 15 oz can pinto beans

Details

Preparation time 20mins
Cooking time 120mins

Preparation

Step 1

Heat 1 tsp oil in Dutch oven. Sprinkle beef with 1/4 tsp salt. Add beef to pan and saute 5 min, browning all sides. Remove from pan.

Add oil to pan and cook onion and jalapeno until softened (about 8-10 min). Add garlic - cook one minute. Stir in beer, scraping pan drippings. Cook until liquid almost evaporates, stirring occasionally. Add paprika and tomato paste, cook one minute. Add broth, tomatoes and beans, bring to boil. Add beef and reduce heat - simmer for 1 1/2 hours until mixture is thick and beef is tender. Stir in remaining 1/2 tsp salt.

Serve with avocados, cilantro and sour cream.