Beef And Pinto Bean Chili

• 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 jalapeno 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 pinto 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

1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/8 teaspoon salt. Add beef to pan; saute 5 minutes, turning to brown on all sides. Remove from pan. Add oil to pan; swirl to coat. Add onion and jalapeno; saute 8 minutes or until lightly browned, stirring occasionally. Add garlic; saute 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.
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.

cooking spray, chuck roast, salt, canola oil, onion, peppers, garlic, paprika, ground cumin, tomato paste, beef broth, tomatoes, pinto beans, radish, avocado, cilantro, sour cream, lime wedges

Taken from www.myrecipes.com/recipe/beef-pinto-bean-chili (may not work)