Ingredients
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)
1/4 cup minced, seeded and peeled jalapeño peppers (about 2 large)
10 garlic cloves, minced
1 bottle beer
1 tablespoon paprika
1 tablespoon ground cumin
2 tablespoons tomato paste
3 cups fat-free, lower-sodium beef broth
1 can whole peeled tomatoes, drained and chopped
2 cups cooked or canned 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
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.
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.
Ingredients
- cooking spray
- 1 lb boneless chuck roast trimmed and cut into 1-inch pieces
- 3/8 tsp salt divided
- 2 tbsp canola oil
- 4 cups chopped onion (about 2 medium)
- 1/4 cup minced seeded and peeled jalapeño peppers (about 2 large)
- 10 cloves garlic minced
- 1 bottle beer
- 1 tbsp paprika
- 1 tbsp ground cumin
- 2 tbsp tomato paste
- 3 cups low sodium beef broth
- 1 can whole tomatoes chopped
- 2 cups canned or cooked pinto beans rinsed and drained
- 1/2 cup radish thinly sliced
- 1 avacodo peeled, seeded and chopped
- 6 tbsp sour cream
- 6 wedges lime
Servings:
Instructions
- 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. . Stir in remaining 1/4 teaspoon salt.
- 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.
Recipe Notes
(recipe credit: http://www.cookinglight.com)
(Photo: Becky Luigart-Stayner)
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