Beef and Pinto Bean Chili

So D and I had this. I made it. It was easy. We both thought it was bland. And if you made it from the magazine, there wasn't an instruction to add back the beef. I used 2 different types of beef, sausage, bacon, and andouille. And still bland. Also, the "after-effects" are very noticeable. We both blew up different bathrooms.

Beef and Pinto Bean Chili

For a three-alarm chili, leave the seeds and membranes in the jalapeños. The sour cream has a cooling effect, but you can seed the peppers or use less for a milder result.

Cooking spray

1 pound boneless chuck roast, trimmed and cut into 1-inch pieces

3/4 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 (I used Happy Ending)

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

Didn't use the following:

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 1/4 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 1/2 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.

Yield: 6 servings

CALORIES 421 ; FAT 23g (sat 6.8g,mono 10.9g,poly 2.6g); CHOLESTEROL 53mg; CALCIUM 123mg; CARBOHYDRATE 30.4g; SODIUM 787mg; PROTEIN 21.6g; FIBER 8.5g; IRON 4.1mg

Cooking Light, JANUARY 2010