Beef and Pinto Bean Chili

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Yield: 6 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 2 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 421
  • Fat: 23g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 10.9g
  • Polyunsaturated fat: 2.6g
  • Protein: 21.6g
  • Carbohydrate: 30.4g
  • Fiber: 8.5g
  • Cholesterol: 53mg
  • Iron: 4.1mg
  • Sodium: 565mg
  • Calcium: 123mg

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 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

Preparation

  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.
  2. 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.
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