Chunky Two-Bean & Beef Chili

READY IN: 2hrs 10mins
Recipe by nkoprince08

This is a recipe I found in Cooking Light. Besides being an awesome tasting chili, I really like this recipe because it uses stew meat instead of ground beef. It was very chunky and not overly spicy, a great recipe. The only thing that I did differently was to completely cook up the beef at the beginning and then I just cooked it for 10 to 15 minutes until it was heated at the end instead of simmering it for 1 1/2 hours as directed. Very good chili!!

Top Review by Erindipity

This is an great chili recipe. I followed the recipe exactly and it came out perfect. It is spicy though, so if you are not a fan of spicy foods I would suggest using regular chili beans or reducing the chili powder and red pepper. My husband didn't care for the stew meat, and asked if I could make it vegetarian, but I am afraid if I did that you would loose out on the flavor you get from deglazing the pan. Over all we loved the recipe and i will make it again for sure.

Ingredients Nutrition


  1. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; coat pan with cooking spray.
  2. Sprinkle beef with salt.
  3. Add half of beef to pan; saute 8 minutes or until browned. Remove from pan and repeat procedure with remaining beef.
  4. Add remaining 2 teaspoons oil, onion, and bell pepper to pan; saute 3 minutes.
  5. Add garlic and jalapeno; saute 1 minute.
  6. Add wine, scraping pan to loosen browned bits; return beef to pan.
  7. Stir in sugar and remaining ingredients; bring to a boil.
  8. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

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