Prep 40 mins
Cook 1 hr 30 mins
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!!
- 1 tablespoon canola oil, divided
- 1 1⁄2 lbs beef stew meat
- 3⁄4 teaspoon salt
- 1 1⁄2 cups onions, chopped
- 1⁄2 cup green bell pepper, chopped
- 1 tablespoon fresh garlic, minced
- 2 teaspoons jalapeno peppers, finely chopped
- 2⁄3 cup cabernet sauvignon wine or 2⁄3 cup dry red wine
- 1 1⁄2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 1⁄2 teaspoons dried ancho chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground red pepper
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground coriander
- 1⁄8 teaspoon ground cinnamon
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can dark red kidney beans, rinsed and drained
- 1 (15 ounce) can hot chili beans
- Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; coat pan with cooking spray.
- Sprinkle beef with salt.
- Add half of beef to pan; saute 8 minutes or until browned. Remove from pan and repeat procedure with remaining beef.
- Add remaining 2 teaspoons oil, onion, and bell pepper to pan; saute 3 minutes.
- Add garlic and jalapeno; saute 1 minute.
- Add wine, scraping pan to loosen browned bits; return beef to pan.
- Stir in sugar and remaining ingredients; bring to a boil.
- Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.
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.
My "Cooking Light 2006" falls open to the page with this recipe. It is a wonderful chili recipe and everyone who has tried it has asked me for the recipe. We leave out the cinnamon (personal preference) and use chipotle chili instead of the ancho (again personal preference). Thanks nkoprince for posting!