Beef and Pinto Bean Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For a three-alarm chili, leave the seeds and membranes in the jalapeños. The sour cream has a cooling effect, but you can seed the peppers or use less for a milder result. Ingredients:
cooking spray |
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces |
3/8 teaspoon salt, divided |
2 tablespoons canola oil |
4 cups chopped onion (about 2 medium) |
1/4 cup minced jalapeño 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, lower-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, seeded, and chopped |
6 tablespoons small cilantro leaves |
6 tablespoons sour cream |
6 lime wedges |
Directions:
1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/8 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic; sauté 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, beans and beef; 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 1/4 teaspoon salt.
2. 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.
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