1poundboneless chuck roast, trimmed and cut into 1-inch pieces
3/4teaspoonsalt, divided
2tablespoonscanola oil
4cupschopped onion, about 2 medium
1/4cupminced jalapeño peppers, about 2 large
10garlic cloves, minced
112-ounce bottle beer
1tablespoonpaprika
1tablespoonground cumin
2tablespoonstomato paste
3cupsfat-free, less-sodium beef broth
128-ounce can whole peeled tomatoes, drained and chopped
215-ounce can pinto beans, rinsed and drained
1/2cupthinly sliced radish
1avocado, peeled, seeded, and chopped
6tablespoonssmall cilantro leaves
6tablespoonssour cream
6lime 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.