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.
- 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
- 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.
Source: Cooking Light, January 2010