Beef and Pinto Bean Chili

Warm, comforting dinner served in a ceramic bowl with a slice of cornbread on the side.

A hearty and flavorful chili prepared with tender beef, pinto beans, jalapeños, garlic, and tomatoes, simmered in beer and broth until richly thickened. Perfect for a comforting meal with a zesty finish.

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Servings

Ingredients

Cooking spray
1 lb boneless chuck roast trimmed and cut into 1-inch cubes
¾ tsp salt divided
2 tbsp canola oil
4 cups chopped onion approximately 2 medium onions
¼ cup finely minced jalapeño peppers approximately 2 large peppers
10 garlic cloves minced
1 12 oz bottle of beer
1 tbsp paprika
1 tbsp ground cumin
2 tbsp tomato paste
3 cups fat-free low-sodium beef broth
1 28 oz can whole peeled tomatoes, drained and chopped
2 15 oz cans pinto beans, rinsed and drained
½ cup thinly sliced radishes
1 ripe avocado peeled, seeded, and diced
6 tbsp fresh cilantro leaves
6 tbsp sour cream
6 lime wedges for serving

Instructions

Sear the beef:

Preheat a large Dutch oven over high heat. Lightly coat with cooking spray. Season the beef evenly with ¼ teaspoon of salt. Sauté in the Dutch oven for approximately 5 minutes, turning occasionally to brown all sides. Remove the beef and set aside.

Sauté aromatics:

Add the canola oil to the Dutch oven and swirl to coat. Incorporate the chopped onion and jalapeño peppers. Sauté over medium-high heat for 8 minutes, or until vegetables are softened and lightly browned. Add the minced garlic and continue to cook for 1 minute, stirring constantly.

Deglaze and reduce:

Pour in the beer, using a wooden spoon to scrape and deglaze the bottom of the pot. Bring to a boil and simmer until the liquid is nearly evaporated, about 10 minutes, stirring occasionally.

Incorporate spices and paste:

Stir in the paprika, ground cumin, and tomato paste. Cook for 1 additional minute, stirring frequently to develop the base flavor.

Simmer the chili:

Return the beef to the Dutch oven. Add the beef broth, chopped tomatoes, and pinto beans. Stir to combine and bring to a boil. Reduce the heat to low, cover partially, and simmer for 1½ hours, or until the beef is tender and the chili has thickened. Stir occasionally throughout.

Finish and garnish:

Stir in the remaining ½ teaspoon of salt. Divide chili into bowls and garnish each serving with sliced radishes, diced avocado, 1 tablespoon of cilantro leaves, and 1 tablespoon of sour cream. Serve with a lime wedge on the side for squeezing over the top.

Notes

To make this recipe gluten-free, substitute the beer with an equal amount of gluten-free beer or additional beef broth. Ensure all canned and packaged ingredients, including tomato paste and broth, are certified gluten-free, as additives or preservatives can contain gluten. Always double-check labels for hidden sources of gluten.

Bitty