Beef and Pinto Bean Chili
Ingredients
Instructions
  1. HEAT a Dutch oven over high heat. Coat pan with cooking spray.
  2. SPRINKLE beef evenly with 1/8 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan.
  3. ADD oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally.
  4. ADD garlic; sauté 1 minute, stirring constantly.
  5. 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.
  6. 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
  7. STIR in remaining 1/4 teaspoon salt.
  8. 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)