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6. Beef & Bean Chili

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 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 kidney 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

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. 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.

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CHIC EATS: 10 Healthy Soups Worth Slurping [RECIPES]  was originally published on hellobeautiful.com

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