Beef and Pinto Bean Chili
Beef and Pinto Bean Chili is a gluten free main course. This recipe makes 6 servings with 463 calories, 26g of protein, and 22g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes. It will be a hit at your The Super Bowl event. If you have avocado, jalapeño peppers, ground cumin, and a few other ingredients on hand, you can make it. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert.
Heat a Dutch oven over high heat. Coat pan with cooking spray.
Sprinkle beef evenly with 1/8 teaspoon salt.
Add beef to pan; saut 5 minutes, turning to brown on all sides.
Add oil to pan; swirl to coat.
Add onion and jalapeo; saut 8 minutes or until lightly browned, stirring occasionally.
Add garlic; saut 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.
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.