Beef and Pinto Bean Chili

Ingredients

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

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...

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