Beef and Pinto Bean Chili
This Beef and Pinto Bean Chili is a hearty, slow-simmered chili made with tender chuck roast, pinto beans, tomatoes, beer, and warm spices, then finished with fresh toppings for a rich and comforting meal.
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Servings: 0
Ingredients
- Cooking spray
- 1 lb boneless chuck roast trimmed and cut into 1-inch pieces
- 3/4 tsp salt divided
- 2 tbsp canola oil
- 4 c chopped onion
- 1/4 c minced jalapeño peppers
- 10 garlic cloves minced
- 1 12 oz bottle beer
- 1 tbsp paprika
- 1 tbsp ground cumin
- 2 tbsp tomato paste
- 3 c fat-free less-sodium beef broth
- 1 28 oz can whole peeled tomatoes drained and chopped
- 2 15 oz cans pinto beans rinsed and drained
- 1/2 c thinly sliced radish
- 1 avocado peeled, seeded, and chopped
- 6 tbsp small cilantro leaves
- 6 tbsp sour cream
- 6 lime wedges
Instructions
- Heat a Dutch oven over high heat. Lightly coat the pot with cooking spray.
- Sprinkle the beef evenly with 1/4 teaspoon of the salt.
- Add the beef to the Dutch oven and sauté for 5 minutes, turning to brown on all sides. Remove the beef from the pot and set aside.
- Add the canola oil to the Dutch oven and swirl to coat the bottom.
- Add the chopped onion and minced jalapeño peppers. Cook for 8 minutes, or until lightly browned, stirring occasionally.
- Add the minced garlic and cook for 1 minute, stirring constantly.
- Pour in the beer, scraping the bottom of the pot to loosen any browned bits.
- Bring the mixture to a boil and cook for about 10 minutes, or until the liquid is almost evaporated, stirring occasionally.
- Stir in the paprika, ground cumin, and tomato paste. Cook for 1 minute, stirring frequently.
- Add the beef broth, chopped tomatoes, pinto beans, and the browned beef to the pot. Bring the mixture to a boil.
- Reduce the heat and simmer for 1 1/2 hours, stirring occasionally, or until the chili has thickened and the beef is very tender.
- Stir in the remaining 1/2 teaspoon salt.
- Ladle the chili into bowls and top each serving with sliced radishes, chopped avocado, 1 tablespoon cilantro, and 1 tablespoon sour cream.
- Serve with lime wedges on the side.
Notes
To make this Beef and Pinto Bean Chili gluten free, choose a certified gluten-free beer or replace the beer with additional beef broth. Also confirm that the beef broth, tomato paste, canned tomatoes, sour cream, and any packaged ingredients are labeled gluten free, since some brands may contain additives or be processed in shared facilities. If serving the chili with toppings or sides such as chips, cornbread, or tortillas, select certified gluten-free options as needed. For anyone with celiac disease or severe gluten sensitivity, use clean cookware, utensils, and serving tools to avoid cross-contact.