Beef and Pinto Bean Chili recipe

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

Cooking 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. A

dd 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.

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