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)
10 garlic cloves, minced
1 (12-ounce) bottle beer (I used a mild winter ale)
1 tablespoon paprika
1 tablespoon ground cumin
2 tablespoons tomato paste
3 cups fat-free, less-sodium beef broth
1 (28-ounce) can whole peeled tomatoes, drained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
½ cup thinly sliced radish
1 avocado, peeled, seeded, and chopped (optional)
6 tablespoons small cilantro leaves (optional)
6 tablespoons sour cream (optional)
6 lime wedges (optional)
Instructions
Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with ¼ 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, and beans; bring to a boil. Reduce heat, and simmer 1½ hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining ½ teaspoon salt.
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.
Recipe by In Good Taste at http://ingoodtaste.kitchen/pinto-bean-beef-chili/