Rating: 4 stars
26 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2

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.

Julianna Grimes
Recipe by Cooking Light January 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

total:
2 hrs 20 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

421 calories; fat 23g; saturated fat 6.8g; mono fat 10.9g; poly fat 2.6g; protein 21.6g; carbohydrates 30.4g; fiber 8.5g; cholesterol 53mg; iron 4.1mg; sodium 565mg; calcium 123mg.
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