Categories: Beef, Soup

Ingredients

• 1. Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.
• 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 jalapeño 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

Directions

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; 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.

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.

Email to a friend | Print this recipe | Back