Beef and Pinto Bean Chili

Beef and Pinto Bean Chili
Photo by Becky Luigart-Stayner

Ingredients

  • 1 avocado, peeled, seeded, and chopped
  • 6 tablespoons sour cream
  • 10 garlic cloves, minced
  • 1 tablespoon paprika
  • ¼ cup minced jalapeño peppers (about 2 large)
  • 4 cups chopped onion (about 2 medium)
  • 2 tablespoons canola oil
  • + 12 more ingredients
    • ¾ teaspoon salt, divided
    • 6 lime wedges
    • 6 tablespoons small cilantro leaves
    • ½ cup thinly sliced radish
    • 1 (15-ounce) can pinto beans, rinsed and drained
    • 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
    • Cooking spray
    • 1 (28-ounce) can whole peeled tomatoes, drained and chopped
    • 2 tablespoons tomato paste
    • 1 tablespoon ground cumin
    • 1 (12-ounce) bottle beer
    • 3 cups fat-free, less-sodium beef broth

1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/4 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, stirrin...

View full recipe at My Recipes

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