Beef And Pinto Bean Chili Recipe

Name: Beef And Pinto Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

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; saute 5 minutes, turning to brown on all sides. Remove from pan. Add oil to pan; swirl to coat. Add onion and jalapeno; saute 8 minutes or until lightly browned, stirring occasionally. Add garlic; saute 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
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.

706

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cooking spray, 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces, 3/8 teaspoon salt, divided, 2 tablespoons canola oil, and more.

Yes, Beef And Pinto Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Pinto Bean Chili

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