Beef and Pinto Bean Chili
For a three-alarm chili, leave the seeds and membranes in the jalepenos. The sour cream has a cooling effect, but you can seed the peppers or use less for a milder result.
- 6
Ingredients
- Cooking spray
- 1 pound boneless chuck roast, trimmed and 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 jalepeno peppers (about 2 large)
- 10 garlic cloves, minced
- 1 (12 ounce) bottle beer
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 2 tablespoons tomato paste
- 3 cups fat-free less-sodium beef broth
- 1 (28-ounce) can whole peeled tomatoes, drained and chopped
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1/2 cup thinly sliced radish
- 1 avocado, peeled, pitted and chopped
- 6 tablespoons small cilantro leaves
- 6 tablespoons sour cream
- 6 lime wedges
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 on all sides. Remove from pan.
Add oil to pan; swirl to coat. Add onion and jalepeno; 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 very tender, stirring occasionally. Stir in remaining 1/2 teaspoon salt.
Ladle 1 cup chil into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and tablespoon sour cream. Serve with lime wedges.