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Beef and Pinto Bean Chili

This mouthwatering, protein packed soup is one of my personal favorites. A combination of simple ingredients creates an explosion of flavor in every bite. The perfect touch on a cold winter day will have you craving for more. For a three-alarm chili, leave seeds and membranes in the jalapenos.

Ingredients:

  • 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. 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. *Preparation: 2hours, 20 minutes
  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

{MyRecipes}

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