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.
- 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
Directions See How It's Made
- 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.