Beef and Pinto Bean Chili

Ingredients

• 1  avocado peeled seeded chopped
• 12 ounce beer 
• 15 ounce pinto beans rinsed drained canned
• 28 ounce canned tomatoes whole peeled drained chopped canned
• 2 tablespoons canola oil 
• 1 pound chuck roast boneless trimmed cut into 1-inch pieces
• 6 tablespoons cilantro leaves 
• 10  garlic cloves minced
• 1 tablespoon ground cumin 
• 0.3 cup jalapeño peppers minced ( 2 large)
• 6  lime wedges 
• 3 cups lower-sodium beef broth fat-free
• 4 cups onion chopped ( 2 medium)
• 1 tablespoon paprika 
• 0.5 cup radishes thinly sliced
• 0.4 teaspoon salt divided
• 6 tablespoons cup heavy whipping cream sour
• 2 tablespoons tomato paste 

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat a Dutch oven over high heat. Coat pan with cooking spray.
2. Sprinkle beef evenly with 1/8 teaspoon salt.
3. Add beef to pan; saut 5 minutes, turning to brown on all sides.
4. Remove from pan.
5. Add oil to pan; swirl to coat.
6. Add onion and jalapeo; saut 8 minutes or until lightly browned, stirring occasionally.
7. 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.
8. 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.
9. 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.
10. Serve with lime wedges.