For a three-alarm chili, leave the seeds and membranes in the jalapeños. The sour cream has a cooling effect, but you can seed the peppers or use less for a milder result.
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
How to Make It
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.
My wife and I enjoyed this dish a lot. It was too spicy for my toddler, though. Made it on a Friday night as it's not a quick dish to prepare. The only alteration I made was to add cheddar to the final product as we love cheese and can't get enough of it. I served this dish all by itself and I only needed one bowl to totally fill me up (this is not normal for me).
I made this for my son's birthday party in a slow cooker after browning the meat and sauteeing the onion, garlic, and jalapeno pepper. It was delicious! My son, who is only one year old and has never wanted any of the "adult" meat that I've given him, at a ton of this beef! I used only 2 cu of beef broth and it still came out very watery so I cooked it on high with the lid off of the slow cooker for the last hour or so and it was perfect.
Really loved this chili. Changes? Just 14 oz. tomatoes, cooked covered 90 minutes, uncovered around 40 more till thick. Also used smoked paprika and added a good bit of bottled habanero hot sauce. Loved all those onions that cooked down soft and sweet and practically melted into the broth. Next time, will chop a fresh habanero in with the jalapenos. Skipped the radishes and substituted FF Greek yogurt for sour cream, added sliced green onions to the cilantro and lime at the table. Delicious with a light salad of spinach, greens, oranges, and dried cranberries with a citrus vinaigrette.
One of my favorites. A must for anyone who wants a chili with some body. For extra flavor, I buy a can of chipotle peppers in adobo sauce, and I add one pepper chopped (more than that is too spicy) and two teaspoons of the adobo sauce. Cut the tomato paste down to 1 tablespoon. So delicious!
I don't know if this was any better or worse than any of the gazillion other chili recipes I have, but the guys liked it and it was easy to put together. I omitted the radishes and lime because they seemed a little wierd to me, but I did top it with the cilantro, sour cream, and avocado. The guys also added cheddar but I think it was fine without it. I served the chili with cornbread and a green salad on Saturday night and had the minimal leftovers on hotdogs for lunch on Sunday.