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Beef and Pinto Bean Chili

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This hearty Beef and Pinto Bean Chili is loaded with pinto beans, tomatoes, jalapeños, onions and lots of seasoning! If you want a really hot three-alarm chili, leave the seeds and membranes in the jalapeños. If you prefer a milder chili, seed the jalapeños or use less of them.

I love chili, in fact this is my third recipe that I have posted! I also have a Three Bean Vegetarian Chili and a Chili Con Carne on this blog. Serve with cornbread for a perfect cold weather meal.

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Beef and Pinto Bean Chili

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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 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, less-sodium beef broth
  • 1 28-ounce can whole peeled tomatoes, drained and chopped
  • 2 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

Instructions

  • Heat a Dutch oven over high heat. Coat Dutch oven with cooking spray. Sprinkle beef evenly with 1/4 teaspoon salt. Add beef to Dutch oven; sauté 5 minutes, turning to brown on all sides. Remove beef and set aside.
  • Add oil to Dutch oven; swirl to coat. Add onion and jalapeño and sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic and 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 1/2 teaspoon salt.
  • Serve each bowl of chili topped with radishes, avocado, 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.
Author: Laura

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Source: Cooking Light, January 2010

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