We love chili but don’t like the chili HEAT from jalapenos. So for this recipe I have adapted it to take out the heat. If you prefer HOT – put jalapenos back into the recipe and add them when you add the onion. They sure are pretty ….
Beef and Pinto Bean Chili
Adapted from Cooking Light Jan 2010 recipe
- Yield: 6 servings
- Total:2 Hours, 20 Minutes
- Cooking spray
- 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)
- 10 garlic cloves, minced
- 1 (12-ounce) bottle beer
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 2 tablespoons tomato paste
- 3 cups fat-free, 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
- 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; 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.
- 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.