Beef and Pinto Bean Chili

By JenHall

This was really good - only put 2 cups onion in the recipe tho - 4 cups seemed excessive - also only used about 3 large cloves of garlic.

Ingredients

• 1 lb boneless chuck roast, trimmed & cut into 1-inch pieces
• 3/4 teaspoon salt, divided
• 2 tablespoons canola oil
• 4 cups chopped onion (about 2 medium)
• 1/4 cup minced jalapeno peppers (about 2 large)
• 10 garlic cloves, minced
• 1 (12 oz.) bottle beer
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 tablespoons tomato paste
• 3 cups fat-free, less-sodium beef broth
• 1 (28 oz.) can whole peeled tomatoes, drained & chopped
• 1 (15 oz.) can pinto beans, rinsed & drained
• 1/2 cup thinly sliced radish
• 1 avocado, chopped
• 6 tablespoons small cilantro leaves
• 6 tablespoons sour cream
• 6 lime wedges

Details

Servings 6

Preparation

Step 1

Heat a dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/4 teaspoon salt. Add beef to pan; saute 5 minutes, turning to brown all sides.

Remove from pan. Add oil to pan; swirl to coat. Add onion and Jalapeno; saute 8 minutes or until lightly browned, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil.

Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add broth, tomatoes, and beans; bring to a boil. Reduce heat, and simmer 1 1/2 hours or until mixture is thick and beef is tender, stirring occasionally. Stir in remaining 1/2 teaspoon salt.

Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.

Calories 421; Fat 23g (sat 6.8g, mono 10.9g, poly 2.6g); Protein 21.6g; Carb 30.4g; fiber 8.5g; Chol 53mg; Iron 4.1mg; Sodium 787mg; Calc 123mg