Sooo spicy! The avo and sour cream cool off your mouth just enough for the next bite!
Heat a dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/4 tsp 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 brown; stir occasionally. add garlic; saute 1 minute, stirring constantly. Stir in beer, scraping pan to loosen brown bits; bring to a boil. Cook until liquid almost evaporates (10 minutes), stirring occasionally. Stir in Paprika, cumin, and tomato paste; cook 1 minute- stirring frequently. add broth and tomatoes. Bring to a boil. Reduce heat and let simmer for 1&1/2 hours. stir in remaining salt.
Ladle 1 cup of chili into 6 bowls. add radish, avo, sour cream, lime and cilantro on top.
Recipe is courtesy of: Cooking Light magazine