Beef and Pinto Bean Chili

Make beef chili: Dry beef with paper towels; sprinkle with salt. Heat 2 tsp. oil in a Dutch oven over high heat. Add 1/4 of the beef and brown 3 min. turning once. Transfer to a large bowl. Repeat with oil and remaining beef; transfer to bowl.

Heat remaining 2 tsp. oil in the same pot. Add the onion and garlic; reduce heat to med. and cook 2-3 min. Stir in the chili powder and cook 30 seconds, until aromatic. Pour in beer; bring to a boil for 1 min. Stir in tomatoes, oregano and beef. Bring to a boil. Reduce heat to low, cover and simmer 1 1/2 hrs,. stirring occasionally. Uncover; simmer 30 to 45 min. more until meat is very tender. Stir flour and water in a cup until smooth; add to chili and cook 2 min. more.

Make pinto beans: Meanwhile, heat oil in a large saucepan over med.-highheat. Add onion and cumin and cook 2-3 min. intil onions soften. Add broth and beans; bring to a boil. Cover, reduce heat and cook at a high simmer, 45 min. Uncover and cook 15 to 30 min. more until most of the liquid has been absorbed. If beans need exta liquid during cooking, add 1/2 cup water; re-cover and cook until beans are tender. Stir in salt. Combine beans with beef chili. (can be made up to 3 days ahead. Reheat in Ditch oven over. med. heat, stirring occasionally, until hot, 30 to 40 min.)

Make pepper relish: Combine peppers, onion and cilantro in a bowl. Serve 1 cup chili over 1/2 cup rice. Top each portion with a dollup of sour cream and a spoonful relish.